Theme
🌐Translate
⋯
The BEST Moist Chocolate Cake
By Christina Marsigliese, Food Scientist MSc. · scientificallysweet.com
10
1 hr 30 min
Two-layer chocolate cake with hot coffee stirred into the batter for depth and moisture, finished with chocolate fudge frosting.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease two 8-inch round cake pans, dust with flour or cocoa powder, line bases with parchment paper | ||||||
| 250 g all-purpose flour | Sift flour, cocoa, baking powder & soda; whisk in sugars & salt | Pour wet into dry, mix until blended | Add hot coffee gradually in two stages, mix until smooth | Divide between pans, tap to release air bubbles | Bake 350°F / 175°C, 30–33 min until springy & skewer clean | Cool in pans 15 min, turn out onto rack to cool completely |
| 56 g cocoa powder | ||||||
| 1 tsp baking powder | ||||||
| 1 tsp baking soda | ||||||
| 200 g granulated sugar | ||||||
| 110 g packed light brown sugar | ||||||
| 4.5 g fine table salt | ||||||
| 2 large eggs | Whisk eggs, oil, sour cream & vanilla | |||||
| 120 ml vegetable oil | ||||||
| 180 ml full fat sour cream | ||||||
| 5 ml pure vanilla extract | ||||||
| 240 ml hot coffee | ||||||
Read left to right — each column combines what's behind it.
🛒 Shopping list12 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free