Go Back

Moist Chocolate Cake

A soft, rich moist chocolate cake made in one bowl with sour cream and hot coffee for the ultimate moist crumb. This easy recipe stays fresh for days and gets better with age.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Rest time 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder Dutch process or natural
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3/4 teaspoon fine table salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup full fat sour cream
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee or hot water
Frosting
  • 1 batch chocolate fudge frosting or your favorite chocolate frosting

Method
 

  1. Preheat oven to 350°F (175°C). Grease and lightly flour two 8 inch round cake pans, then line the bottoms with parchment paper.
  2. Sift flour, cocoa powder, baking powder, and baking soda into a large bowl. Whisk in both sugars and salt.
  3. In a separate bowl, whisk eggs, oil, sour cream, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until blended.
  5. Gradually mix in the hot coffee until the batter is smooth and thin.
  6. Divide between the pans and tap to release air bubbles. Bake 30 to 33 minutes, until a toothpick comes out clean.
  7. Cool in the pans for 15 minutes, then invert onto a wire rack to cool completely.
  8. Frost with chocolate fudge frosting once fully cool.

Notes

  • Store covered at room temperature for up to 3 days, or in the fridge for up to a week. Bring to room temperature before serving.
  • Cake layers can be frozen for up to 3 months, wrapped tightly in plastic wrap and foil.
  • This recipe also makes about 18 cupcakes, bake for 18 to 20 minutes.
  • Use a kitchen scale for the most accurate results if you have one.