Description

This Super Moist Chocolate Cake delivers a rich, deeply chocolatey flavor with an incredibly tender crumb. Using a reverse creaming method combined with brewed coffee enhances the moistness and depth of flavor, making it a perfect indulgence for chocolate lovers. The cake is finished with a luscious chocolate fudge frosting and garnished with elegant chocolate shavings, ideal for celebrations or anytime cravings.

Ingredients

Scale

Dry Ingredients

2 ½ cups cake flour
1 cup Dutch-processed cocoa powder
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, cubed
½ cup vegetable oil
3 large eggs
1 cup sour cream
1 cup whole milk
1 tablespoon vanilla extract
1 cup brewed coffee (or hot water)

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Instructions

Preheat & Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Reverse Creaming Method: Add the cubed unsalted butter to the dry ingredients and mix until the mixture resembles coarse sand, ensuring even butter distribution without completely blending it in.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, whole milk, vegetable oil, vanilla extract, and brewed coffee to combine all wet components smoothly.
Combine Batter: Slowly pour the wet mixture into the dry butter-flour mixture, mixing gently until just combined. Be careful not to overmix to keep the cake tender.
Bake: Divide the batter evenly between the prepared pans and bake in the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Soak: Allow the cakes to cool completely in the pans, then brush with a light chocolate syrup to add extra moisture and richness.
Frost & Decorate: Frost the cooled cakes with chocolate fudge frosting and garnish with chocolate shavings to finish with a decadent touch.

Notes

Using brewed coffee intensifies the chocolate flavor but can be replaced with hot water for a milder taste.
The reverse creaming method helps create a tender crumb by coating the flour with fat before adding liquids.
Make sure all wet ingredients are at room temperature to ensure even mixing.
Do not overmix the batter to keep the texture light and moist.
Chocolate syrup brushing is optional but highly recommended for added moistness.
The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 5 days.