Chocolate Cake

Moist Chocolate Cake is more than just a dessert; it’s a celebration of flavor and texture that captures every chocolate lover’s heart. Imagine slicing into a rich, tender cake that practically melts in your mouth, boasting a fudgy texture that’s not overly sweet. This cake stands out with its unique ingredients, including mayonnaise and hot coffee, which elevate the flavor profile to something truly extraordinary. I remember the first time I came across a similar recipe; it was a rainy afternoon, and the smell of chocolate wafting through my kitchen made everything feel cozy and warm.

This cake is perfect for any occasion, whether you’re satisfying a chocolate craving on a quiet night at home or impressing your guests at a gathering. It’s not just rich in flavor but incredibly moist, achieving that sought-after balance that many chocolate cakes strive for. Every bite brings joy, and you’ll find yourself nodding in agreement as your taste buds dance with delight. Ready to create something amazing? Let’s dive into this incredible moist chocolate cake recipe!

How to Make Chocolate Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. If you have damp cake strips, wrap the pans to ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ¼ cup cornstarch, 1 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and ½ tsp kosher salt. Set this aside.
3. Mix Wet Ingredients: In a separate measuring glass, stir together ½ cup milk with 1 tbsp vinegar and 2 tsp vanilla extract. Let it sit to create a buttermilk substitute.
4. Whisk Together the Sugars and Fats: In a large mixing bowl, whisk together 1 cup granulated sugar, 1 cup packed dark brown sugar, ½ cup vegetable oil, and 1 cup mayonnaise until creamy. Add 3 eggs and 1 egg yolk, incorporating well.
5. Combine Wet and Dry Mixtures: Pour in the milk mixture from earlier, whisk again. Gradually add half of the dry ingredients; mix until combined.
6. Add Hot Liquid: Stir in 1 cup of hot coffee until the batter mixes together, followed by the remaining dry ingredients. Expect a thin, liquid-like batter.
7. Fill the Cake Pans: Divide the batter evenly among the three prepared cake pans.
8. Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes. They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool Completely: Let the cakes rest in the pans for about 10 minutes before running a knife around the edges and turning them onto a wire rack to cool completely before frosting.
10. Prepare the Frosting: Once the cakes are baking, start on the frosting. Beat 2 cups unsalted butter with a hand or stand mixer until smooth. Gradually mix in 1 ½ cups powdered sugar, 3 tbsp corn syrup, 1 tsp vanilla extract, and a pinch of kosher salt.
11. Combine Liquid Ingredients for Frosting: Whisk together ¾ cup warm water and ¾ cup cocoa powder; then mix this into the frosting until smooth. Be sure to scrape down the bowl as needed.
12. Add Melted Chocolate: Pour in 10 oz melted dark chocolate chips and mix thoroughly until the frosting is glossy but still somewhat thin. Chill this frosting in the refrigerator for about 45 minutes to firm up.
13. Frost the Cake: Once the cake layers have cooled completely, level off the tops if necessary. Place one cake layer on a cake turntable and spread a layer of frosting on top, then place the second layer on top and repeat.
14. Chill the Assembled Cake: After all layers are stacked with frosting, refrigerate the cake for about 20 minutes to help set the layers.
15. Finish Frosting the Cake: After chilling, cover the entire cake with the frosting, smoothing the sides and top as desired.
16. Slice and Enjoy: Once frosted, slice into your moist chocolate cake and watch as everyone gathers for a piece!

Storing & Reheating

To store any leftover cake, keep it at room temperature in an airtight container for up to 3 days. If you want to extend its life, place it in the refrigerator for up to a week. To freeze, wrap the cake well and store it in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy it again, simply thaw in the fridge overnight. While the flavor will still be delicious, keep in mind the texture may change slightly. Refresh it with a quick reheat in the microwave for about 10-15 seconds before serving.

There’s truly nothing like a homemade chocolate cake to bring people together and indulge those sweet cravings. The moist, fudgy layers paired with the luscious chocolate frosting are bound to have everyone coming back for seconds. Don’t be afraid to play around with the recipe! Whether it’s adding a layer of fruit, trying different frostings, or incorporating some nuts, the possibilities are endless. Enjoy every bite and share the love of this delightful cake with friends and family—I’m sure they will be just as smitten as you will be!

Recipe FAQs

Chocolate Cake

Recipe Author: Linsey

This chocolate cake is rich and moist, featuring a delightful blend of cocoa powder, mayonnaise, and coffee for a flavor-filled experience. Perfect for celebrations or a sweet treat at home, this simple recipe satisfies any chocolate lover’s craving.

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• Prep Time 100 minutes
• Cook Time 140 minutes
• Yield 10 servings 1x

Ingredients

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• 1 3/4 cups (230g) all purpose flour
• 1/4 cup (30g) cornstarch
• 1 cup (100g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup (200g) granulated sugar
• 1 cup (205g) dark brown sugar, packed
• 1/2 cup (108g) vegetable oil
• 1 cup (230g) mayonnaise
• 3 large eggs + 1 egg yolk
• 1/2 cup (128g) milk
• 1 tbsp vinegar
• 2 tsp vanilla extract
• 1 cup (240g) hot coffee (or 1 cup hot water + 2 tsp instant espresso powder)
• 2 cups (450g) unsalted butter, room temp
• 1 1/2 cups (165g) powdered sugar
• 3 tbsp corn syrup
• 1 tsp vanilla extract
• Pinch of kosher salt
• 3/4 cup (177g) warm water
• 3/4 cup (75g) dutch process cocoa powder (or unsweetened cocoa powder)
• 10 oz dark chocolate chips (one bag), melted and cooled slightly

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Instructions

1. Preheat the oven to 350°F and prepare three 8" cake pans by greasing and lining with parchment paper.
2. In a medium bowl, whisk the all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt together. Set aside.
3. Mix the milk, vinegar, and vanilla in a measuring glass and set aside.
4. In a large mixing bowl, combine the granulated sugar, dark brown sugar, vegetable oil, and mayonnaise. Add the eggs and egg yolk, whisking until smooth.
5. Incorporate the milk mixture into the sugar mixture.
6. Add half of the dry ingredient mixture and whisk until combined.
7. Pour in the hot coffee and whisk, followed by the addition of the remaining dry ingredients. Ensure the batter is thin and liquidy.
8. Divide the batter evenly among the three prepared pans.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Let the cakes cool in the pans for about 10 minutes. Run a knife around the edges, turn them out onto a cooling rack, and cool completely before frosting.

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Notes

Make sure the eggs are at room temperature for better incorporation.
You can substitute hot coffee with hot water mixed with instant espresso for a deeper flavor.
This cake can be made a day in advance and stored wrapped in plastic.
Adjust baking time if using a different cake pan size.

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Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 42g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 67g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 55mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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