Moist Chocolate Cake
Aug 25, 2024 02:31 AM
Meet my Super Moist Chocolate Cake that tastes even BETTER on day two. This is my go-to chocolate sponge for birthdays and celebrations. You can easily make it ahead of time and you don’t need an electric mixer.
Oh chocolate cake, you dreamboat you. With a mighty moist crumb, tender texture and a deep cocoa flavour, this Moist Chocolate Cake is anything but boring. Think of it as the chocolate cake from the movie Matilda.
THIS is my go-to chocolate sponge cake. The one I make for any special occasions, birthdays and celebrations that require a finger-licking chocolate cake that must stay moist.
While I love chocolate cakes that use butter, this oil-based cake is a MUST any time you need to make a cake ahead of time.
In fact, it tastes even better on day two and day three. Unlike most baked goods that are best fresh, this cake is best, well, not fresh.
You can use it to make a layer cake or a sheet cake. No electric mixer needed!
I’ve frosted it here using my easy Chocolate Ganache Frosting.
So even if this is your first time making a chocolate cake, I’ve got you covered with this easy recipe.
Ingredients:
Chocolate cake
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour, sifted
- 80 grams (1 cup) cocoa powder, sifted
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 200 grams (1 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1/2 teaspoon salt
- 180 ml (3/4 cup) grapeseed oil or vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 240 ml (1 cup) buttermilk
- 60 ml (1/4 cup full fat sour cream
- 240 ml (1 cup) hot water or hot coffee (see notes)
Chocolate Ganache Frosting
- 360 ml (1 and 1/2 cups) thickened cream or heavy cream
- 360 grams (2 and 1/4 cups) dark chocolate (55-70% cocoa) or semi-sweet chocolate, finely chopped
- 30 grams (2 tablespoons) butter, softened, optional
Prep Time:
110 minutes
Cook Time:
35 minutes
Total Time:
145 minutes
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