Description
This Super Moist Chocolate Cake is a rich, tender, and deeply chocolatey dessert perfect for any celebration. Made using a reverse creaming method and brewed coffee for enhanced flavor, this cake boasts a moist crumb and luscious chocolate fudge frosting. It’s ideal for chocolate lovers seeking a classic yet decadent homemade treat.
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)
Instructions
- Preheat & Prepare Pans: Preheat your 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. Using a mixer or your hands, mix until the mixture resembles coarse sand, ensuring the butter is evenly incorporated without melting.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, whole milk, vegetable oil, vanilla extract, and brewed coffee thoroughly until smooth.
- Combine Batter: Slowly pour the wet mixture into the dry ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Bake: Divide the batter evenly between the two prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Soak: Allow the cakes to cool completely in the pans before removing. For extra moisture, brush the surface of the cakes lightly with a chocolate syrup.
- Frost & Decorate: Frost the cooled cakes generously with chocolate fudge frosting and garnish with chocolate shavings for a decadent finish.
Notes
- You can substitute brewed coffee with hot water if you prefer a milder chocolate flavor.
- Using cake flour ensures a lighter, more tender crumb.
- Be careful not to overmix the batter to maintain moistness and fluffiness.
- Letting the cake cool completely before frosting prevents the frosting from melting.
- For a dairy-free variation, substitute sour cream and whole milk with suitable plant-based alternatives.