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Moist Chocolate Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Author: Amy Duska


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


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.


  • 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!


  • 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.


Calories: 698kcal | Carbohydrates: 78g | Protein: 8g | Fat: 41g | Saturated Fat: 27g | Cholesterol: 106mg | Sodium: 436mg | Potassium: 431mg | Fiber: 6g | Sugar: 52g | Vitamin A: 932IU | Vitamin C: 11mg | Calcium: 132mg | Iron: 3mg