Moist Chocolate Cake - a true global favorite

Moist chocolate cake

Moist chocolate cake is one of the most popular and beloved desserts worldwide. It is known for its rich, deep chocolate flavor and soft, tender crumb. The key to its irresistible texture is the perfect balance of ingredients, including oil or butter, eggs, milk, and sometimes boiling water, which enhances the cake’s moisture and ensures a fluffy consistency.

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History and Popularity

Chocolate cake dates back to the 18th century when cacao became widely available. However, the modern version of moist chocolate cake gained popularity in the 20th century with the advent of refined cocoa powder and baking techniques. Today, it is a staple in bakeries, celebrations, and home kitchens across the globe.

Why Is It So Moist?

  • Oil or butter: Fat helps retain moisture.
  • Buttermilk or milk: These dairy ingredients soften the crumb.
  • Boiling water or coffee: Enhances chocolate flavor and keeps the cake tender.

Variations of Moist Chocolate Cake

  • Devil’s Food Cake – A darker, richer version with more cocoa and baking soda.
  • Chocolate Lava Cake – A small, molten-centered cake.
  • German Chocolate Cake – A layered cake with coconut-pecan frosting.
  • Black Forest Cake – Chocolate sponge cake with cherries and whipped cream.

Pairing Suggestions

  • Vanilla or chocolate frosting
  • Fresh berries (strawberries, raspberries)
  • A scoop of vanilla or caramel ice cream
  • A drizzle of warm chocolate ganache

Ingredients:

For the Cake:

  • 1 ¾ cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Chocolate Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar
  • ½ cup (45g) unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) heavy cream (or milk)

Instructions:

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add wet ingredients: Beat in eggs, milk, oil, and vanilla extract until smooth.
  4. Add boiling water: Stir in the boiling water (batter will be thin).
  5. Bake: Divide batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

  1. Beat butter until creamy (about 2 minutes).
  2. Add powdered sugar, cocoa, and salt: Mix until combined.
  3. Add vanilla and cream: Beat on high speed for 3-4 minutes until fluffy.

Assemble the Cake:

  1. Frost one cake layer, then place the second cake on top.
  2. Spread frosting evenly over the top and sides.
  3. Decorate as desired and enjoy!
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