The BEST Moist Chocolate Cake
1 hr 30 min
Makes two 8-inch round cakes
A rich, moist two-layer chocolate cake with hot coffee in the batter for depth, topped with chocolate fudge frosting.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepGrease two 8-inch round cake pans, dust lightly with flour or cocoa powder, line bases with parchment paper | |||||||
| prepPrepare 1 cup hot coffee (or dissolve 1 tbsp instant coffee or 2 tsp espresso powder in 1 cup just-boiled water) | |||||||
| 250 g all-purpose flour | Sift flour, cocoa, baking powder & soda | Add sugars & salt, whisk to blend | Make well in dry mix, pour in wet, mix | Add hot coffee in two stages, mix smooth | Divide between pans, tap to release bubbles | Bake 350°F / 175°C, 30–33 min | Cool in pans 15 min, turn out onto rack |
| 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 | Whisk eggs, oil, sour cream & vanilla | ||||||
| 2 large eggs | |||||||
| 120 ml vegetable oil | |||||||
| 180 ml full fat sour cream | |||||||
| 5 ml pure vanilla extract | |||||||
| 240 ml hot coffee | |||||||
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