Moist Chocolate Cake
Yield:
12 servings
Prep Time:
15 minutes
Cook Time:
30 minutes
Additional Time:
1 hour
Total Time:
1 hour 45 minutes
This is a very moist, chocolatey cake with a fluffy crumb, no need for simple syrup! It bakes up into flat layers and doesn't caramelize on the outside. No need to carve off a dome or trim the outside before decorating - no more wasted cake. It is not a dense cake so not suitable for tall cakes or multi-tiered cakes as the bottom layers would not stand up to the weight.
Ingredients
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup cocoa or cacao
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk (I use almond)
- 1/2 cup oil (I use avocado)
- 2 eggs
- 3 tsp vanilla
- 1 cup hot coffee or espresso + boiling water
Instructions
- Preheat oven to 350F.
- Cut parchment circles, line and grease pans
- Add dry ingredients in a large bowl and mix.
- Add all wet ingredients EXCEPT 1 CUP OF COFFEE (espresso) to dry ingredients and mix on medium for 2-3 minutes. Scrape sides and bottom of bowl.
- Slowly add coffee (espresso) and mix until combined while scraping sides and bottom of bowl.
- Add batter to the prepared pans and rap on countertop to release air bubbles.
- Place on middle rack in oven.
- Bake for 30 minutes or until toothpick comes out clean.
- Let cake cool in pan for 10 minutes.
- Remove cakes to cooling racks and immediately remove parchment liners.
- Let cakes cool completely before decorating.
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Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 327Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 437mgCarbohydrates: 52gFiber: 2gSugar: 33gProtein: 5g
