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.
