Moist Chocolate Cake

Moist Chocolate Cake

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.


  • 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


  1. Preheat oven to 350F.
  2. Cut parchment circles, line and grease pans
  3. Add dry ingredients in a large bowl and mix.
  4. 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.
  5. Slowly add coffee (espresso) and mix until combined while scraping sides and bottom of bowl.
  6. Add batter to the prepared pans and rap on countertop to release air bubbles.
  7. Place on middle rack in oven.
  8. Bake for 30 minutes or until toothpick comes out clean.
  9. Let cake cool in pan for 10 minutes.
  10. Remove cakes to cooling racks and immediately remove parchment liners.
  11. Let cakes cool completely before decorating.

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Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 327Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 437mgCarbohydrates: 52gFiber: 2gSugar: 33gProtein: 5g

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1 Comment

  1. Keep functioning ,impressive job!

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