Description

This Super Moist Chocolate Cake is a rich and intensely chocolatey dessert made using the reverse creaming method for an incredibly tender crumb. Featuring Dutch-processed cocoa powder, brewed coffee, and a combination of butter and vegetable oil, this cake stays moist and flavorful. Perfectly paired with a luscious chocolate fudge frosting and chocolate shavings, it’s an irresistible treat for any chocolate lover.

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)

For Finishing

Chocolate syrup (for brushing)
Chocolate fudge frosting (for frosting)
Chocolate shavings (for garnish)

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Instructions

Preheat & Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans thoroughly 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 fingers, blend until the mixture resembles coarse sand with small butter pieces visible; this method helps create a tender cake crumb.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, whole milk, vegetable oil, vanilla extract, and brewed coffee or hot water until smooth and fully combined.
Combine Batter: Gradually pour the wet ingredients into the dry mixture. Stir gently until just combined — do not overmix to keep the cake light and moist.
Bake: Divide the batter evenly between the two prepared 9-inch pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & Soak: Once baked, remove the cakes from the oven and let them cool completely in the pans set on a wire rack. After cooling, brush the tops of the cakes lightly with chocolate syrup to add extra moisture and enhance flavor.
Frost & Decorate: Frost the cooled cakes with a rich chocolate fudge frosting. Finally, garnish with chocolate shavings for an elegant and delicious finish.

Notes

Using brewed coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
Be careful not to overmix the batter once wet and dry ingredients are combined to avoid a dense cake.
The reverse creaming method improves cake tenderness and crumb texture.
Allowing the cake to cool completely before frosting prevents melting and helps achieve smooth frosting.
Chocolate syrup brushing is optional but highly recommended for added moistness.