Description
This Moist Chocolate Cake is an ultra-rich, bakery-style dessert that stays incredibly soft and fudgy for days. Made using the reverse creaming method, this cake has a tender crumb and an intense chocolate flavor, perfect for any chocolate lover!
Ingredients
- 2 ½ cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 ½ cups granulated sugar
- 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)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
1. Preheat & Prepare Pans:
Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Reverse Creaming Method:
Add the butter to the dry ingredients and mix until the mixture resembles coarse sand.
4. Mix Wet Ingredients:
In another bowl, whisk together eggs, sour cream, milk, oil, vanilla extract, and brewed coffee.
5. Combine Batter:
Slowly pour the wet mixture into the dry ingredients, mixing until just combined.
6. Bake:
Divide the batter evenly into the prepared pans and bake for 30-35 minutes.
7. Cool & Soak:
Let the cakes cool completely before brushing them with a light chocolate syrup for extra moisture.
8. Frost & Decorate:
Frost with chocolate fudge frosting and garnish with chocolate shavings.
Notes
- Different Frosting: Swap chocolate frosting for cream cheese or vanilla buttercream.
- Extra Moist: Brush layers with simple syrup or espresso soak.
- Sheet Cake: Bake in a 9×13 pan for an easy serving option.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
