Moist Chocolate Cake

This decadent chocolate cake has a deep chocolate flavor with a perfectly moist crumb. It's everything you want in a chocolate cake recipe!

When you take the first bite of this cake, you will know exactly what chocolate cake is supposed to taste like.  It is the perfect density, the perfect texture and the perfect amount of chocolate flavor.

We've included a very light, white chocolate mousse to frost the outside of the cake. Feel free to use whatever frosting you prefer!

This cake is best when it is served cold, so remember to chill it for a couple of hours before serving.

How to make moist chocolate cake

Here are some tips for making the most perfectly moist chocolate cake ever!

• All-purpose flour: Cake flour has less gluten than all-purpose which makes for a light crumb, but because this recipe contains powdered cocoa, it's not necessary. It would actually not give the cake enough structure. So reach for all-purpose flour for this recipe.
• Cocoa powder: Regular cocoa powder or dark cocoa powder can be used for this cake recipe. If you prefer the taste of dark chocolate, go for the dark cocoa powder!
• Boiling water: The heat from the hot water "blooms" the cocoa powder. This releases even more chocolate flavor. Don't miss this step!
• Oil: Oil helps to keep the cake moist and lets the chocolate flavor shine. Butter can be substituted if preferred.
• Don't over-mix: Over mixing the batter results a dense cake. The air bubbles expand in the oven and then collapse while cooling, resulting in a more dense cake. Always mix until the ingredients are "just combined". This is also why the instructions call for mixing by hand instead of an electric mixer.

How to store and freeze chocolate cake

• To Store: Keep leftovers covered in the fridge for up to 5 days.
• To Freeze: Wrap cooled cake layers in plastic wrap. Wrap with piece of foil and keep in freezer for up to 3 months. When ready to serve, remove the wrapping and allow to thaw at room temperature before frosting.

Easy dessert recipes for the holidays

The holidays give us all the perfect excuse for decadent desserts. Make it easier with these show-stopping but simple to make holiday desserts.

• southern style carrot cake
• vanilla bean cheesecake
• oreo cheesecake
• flourless chocolate cake

Moist Chocolate Cake

Amy Duska

This decadent chocolate cake has a deep chocolate flavor with a perfectly moist crumb. It's everything you want in a chocolate cake recipe!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 698 kcal

Ingredients

  

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• ¾ cup cocoa powder
• 1 cup boiling water
• 5 oz semi sweet chocolate baking melts or semi sweet chocolate chips

White Chocolate Raspberry Mousse

• 2 cups heavy cream
• ½ cup powdered sugar
• 8 oz cream cheese
• 8 oz white chocolate baking squares
• 1 teaspoon raspberry extract
• 1 pint crushed fresh raspberries

Instructions

 

Chocolate Cake

• Preheat oven to 350°F. Lightly spray two 9" round baking pans with cooking oil spray and then line with parchment paper.
• In a small bowl, whisk the cocoa powder with the boiling water until smooth and set aside.
• Use a spatula to combine the flour, sugar, baking powder, baking soda and salt in a medium mixing bowl. Add the milk, vegetable oil, eggs, vanilla and stir until fully incorporated. Slowly pour in the water/cocoa mixture and stir until blended. (Do not over mix.)
• Fill the two round baking pans with equal amounts of batter and then add the baking melts in a single layer, making sure to distribute them evenly in the pans.
• Bake for 30-35 minutes. Rest for 15 minutes before transferring them to a cooling rack to cool completely.

White Chocolate Raspberry Mousse

• Melt the white chocolate in the microwave and let cool completely.
• In a cold mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. In a separate mixing bowl, beat the cream cheese, melted chocolate and raspberry extract until smooth.
• Fold the whipped cream into the chocolate mixture until fully incorporated and then chill until ready to use.

Decorate

• Transfer one cake rounds to a cake stand and spread a layer of the white chocolate raspberry mousse on top along with crushed fresh raspberries before adding the second layer of cake. Frost the entire cake and add more fresh raspberries on top.
• Chill this cake for two hours before serving. It is best served chilled!

Notes

• To Store: Keep leftovers covered in the fridge for up to 5 days.
• To Freeze: Wrap cooled cake layers in plastic wrap. Wrap with piece of foil and keep in freezer for up to 3 months. When ready to serve, remove the wrapping and allow to thaw at room temperature before frosting.

Keyword chocolate cake, chocolate cake recipe