This Super Moist Chocolate Cake is a rich, fudgy dessert with a tender crumb and deep chocolate flavor. Using a reverse creaming method and sour cream, this cake stays moist for days, making it perfect for birthdays, celebrations, or any occasion where you want to impress.
Why You’ll Love This Recipe
- Ultra Moist – The combination of sour cream and a chocolate soak keeps it incredibly moist for days.
- Intense Chocolate Flavor – Dutch cocoa powder and brewed coffee enhance the chocolate taste.
- Bakery-Quality Texture – The reverse creaming method results in a fine, tender crumb.
- Fudgy Frosting – Paired with a smooth, glossy chocolate frosting for extra indulgence.
Ingredients
- 2 ½ cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 ½ cups granulated sugar
- 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)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat & Prepare Pans: Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- Mix Dry Ingredients: Whisk together cake flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Reverse Creaming Method: Add butter to dry ingredients and mix until it resembles coarse sand.
- Mix Wet Ingredients: In another bowl, whisk together eggs, sour cream, milk, oil, vanilla, and brewed coffee.
- Combine: Slowly pour the wet mixture into the dry ingredients, mixing until just combined.
- Bake: Divide batter evenly and bake for 30-35 minutes.
- Cool & Soak: Let the cakes cool, then brush with a light chocolate syrup for extra moisture.
- Frost & Decorate: Frost with chocolate fudge frosting and garnish with chocolate shavings.
Servings and Timing
- Servings: 12
- Preparation Time: 20 minutes
- Baking Time: 30-35 minutes
- Total Time: 50-55 minutes
Variations
- Different Frosting: Swap chocolate frosting for cream cheese or vanilla buttercream.
- Extra Moist: Brush layers with simple syrup or an espresso soak.
- Sheet Cake: Bake in a 9×13 pan for an easy serving option.
Storage & Reheating
- Storage: Keep in an airtight container for up to 5 days.
- Freezing: Freeze cake layers individually wrapped for up to 1 month.
FAQs
- Can I substitute coffee?
Yes, use hot water, but coffee deepens the chocolate flavor. - What if I don’t have cake flour?
Use all-purpose flour with cornstarch. - Can I make cupcakes?
Yes, bake for 18-22 minutes at 350°F.
Conclusion
This Super Moist Chocolate Cake delivers a decadent, moist texture with an intense chocolate flavor, making it the perfect dessert for any celebration. With its tender crumb and rich chocolate frosting, it’s sure to be a crowd favorite!
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Super Moist Chocolate Cake
Description
This Super Moist Chocolate Cake is a rich, fudgy dessert with a tender crumb and deep chocolate flavor. Using sour cream and the reverse creaming method, it stays moist for days and pairs perfectly with a smooth chocolate frosting. Ideal for birthdays, celebrations, or any special occasion.
Ingredients
- 2 ½ cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 ½ cups granulated sugar
- 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)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
-
Preheat & Prepare Pans:
Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper. -
Mix Dry Ingredients:
In a large bowl, whisk together the cake flour, cocoa powder, sugar, baking powder, baking soda, and salt. -
Reverse Creaming Method:
Add the cubed butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand. -
Mix Wet Ingredients:
In another bowl, whisk together the eggs, sour cream, milk, oil, vanilla extract, and brewed coffee until smooth. -
Combine:
Slowly pour the wet mixture into the dry mixture. Mix until just combined to avoid overmixing. -
Bake:
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. -
Cool & Soak:
Allow the cakes to cool. Brush each cake layer with a light chocolate syrup or simple syrup for extra moisture. -
Frost & Decorate:
Frost with chocolate fudge frosting and garnish with chocolate shavings or sprinkles, if desired.
Notes
- For different frosting options, you can swap the chocolate frosting for cream cheese or vanilla buttercream.
- For extra moisture, brush the cake layers with simple syrup or an espresso soak.
- To make a sheet cake, bake the batter in a 9×13 pan for easier serving.
