Best Chocolate Cake Recipe

BySoha

A truly exceptional chocolate cake should be unforgettable,decadent, moist, and rich enough to satisfy any dessert lover. This recipe is crafted with expert precision, combining premium cocoa, balanced sweetness, and a tender crumb for a flawless result every time. Whether for celebrations or simple moments of indulgence, this is the chocolate cake you’ll come back to again and again.

Ingredients List

  • 1 ¾ cups all-purpose flour
  • ¾ cup high-quality unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup whole milk
  • 1 cup hot brewed coffee (or hot water)
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream (for extra moisture)

Step-by-Step Instructions

best chocolate cake
Step 1: Prepare the Batter Base

Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

Step 2: Incorporate the Wet Ingredients

Add eggs, milk, oil, sour cream, and vanilla. Mix gently until the batter is smooth and lump-free.

Step 3: Add the Hot Coffee

Slowly pour in the hot brewed coffee. The batter will appear thin—this is what ensures exceptional moistness.

Step 4: Bake

Pour the batter into greased and lined 8-inch round pans. Bake at 180°C (350°F) for 30–35 minutes, or until a skewer inserted in the center comes out clean.

Step 5: Cool Completely

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool fully before frosting.

Step 6: Frost

Use a rich chocolate buttercream or ganache for a luxurious finish.

Cook Time

Total: 45–50 minutes
Prep: 10–15 minutes
Baking: 30–35 minutes

Servings

12 slices

Nutritional Information (approx. per serving)

  • Calories: 310
  • Fat: 14g
  • Carbohydrates: 42g
  • Protein: 4g
  • Sugar: 28g

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days. Refrigeration extends freshness to 5–6 days—just bring it to room temperature before serving for best texture. Slices can be frozen for up to 2 months when wrapped well.

Suggestions

  • Substitute half the coffee with hot chocolate for a milder flavor.
  • Add a layer of raspberry jam or salted caramel between the cakes for a gourmet twist.
  • Use Dutch-processed cocoa for deeper color and enhanced richness.

Seasonal Relevance

This chocolate cake is timeless,perfect for birthdays, holiday celebrations, winter gatherings, or summer parties. Its adaptability and universal appeal make it suitable for any season or occasion.

Conclusion

A remarkable chocolate cake requires balance, precision, and quality ingredients,and this recipe delivers all three. Every bite is moist, decadent, and rich, just as a top-tier chocolate cake should be. Whether you’re an experienced baker or just starting out, this flawless recipe guarantees a luxurious cake worthy of any celebration.

Best Chocolate Cake Recipe
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Best Chocolate Cake Recipe

Recipe by Soha
Servings

12

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

310

kcal
Total time

50

minutes

This Best Chocolate Cake Recipe delivers an exceptionally moist, rich, and decadent cake with a deep chocolate flavor and a perfectly tender crumb. Crafted with expert technique, hot coffee enhances the cocoa and creates a luxurious texture, making this cake ideal for celebrations, gatherings, or indulgent everyday moments.

Ingredients

  • 1 ¾ cups all-purpose flour

  • ¾ cup high-quality unsweetened cocoa powder

  • 1 ½ cups granulated sugar

  • 2 large eggs

  • ½ cup vegetable oil

  • 1 cup whole milk

  • 1 cup hot brewed coffee (or hot water)

  • 2 tsp vanilla extract

  • 2 tsp baking powder

  • 1 ½ tsp baking soda

  • ½ tsp salt

  • ½ cup sour cream

Directions

  • Preheat oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
  • In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, sour cream, and vanilla. Mix until smooth.
  • Slowly pour in the hot coffee and stir until the batter is combined. It will be thin.
  • Divide batter between the pans and bake for 30–35 minutes or until a skewer comes out clean.
  • Cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • Frost with chocolate buttercream or ganache once fully cooled.

Recipe Video

Notes

  • Use Dutch-processed cocoa for deeper flavor and color.
  • Coffee enhances the chocolate flavor but does not make the cake taste like coffee.
  • Wrap cooled cake layers in plastic wrap to keep them extra moist before frosting.

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