Moist Chocolate Cake
This chocolate cake is deep, dark and truly moist. It mixes in a single bowl with no mixer, and the batter is thin enough to pour.
- 1 hTotal time
- 12Servings
- 420kcal / serving
- 5 gProtein
Hot coffee boosts the chocolate flavor without tasting like coffee. A glossy chocolate ganache turns the two layers into a proper celebration cake that serves 12.
The science: why this works
- Oil stays liquid at room temperature, so the cake stays moist even when cold from the fridge.
- Hot coffee blooms the cocoa, releasing more flavor, and the thin batter bakes up tender.
- Buttermilk adds acid, which activates the baking soda and softens the crumb.
- Cooling the ganache to a spreadable thickness lets it coat the cake without sliding off.
Why oil makes it moister
Butter is about 80% fat and the rest water and milk solids, and it firms up when cold. Oil is 100% liquid fat, so the crumb feels soft and moist even straight from the fridge.
Learn: Oil cake vs. butter cake →Why hot liquid in the batter
Hot coffee dissolves cocoa particles and releases their flavor compounds. It also starts to gelatinize some flour starch, giving a thin batter that bakes into a fine, even crumb. The batter will look too thin, but it bakes up with a fine, even crumb. This is also why the recipe needs no mixer and almost no effort.
Learn: What eggs do in cake →Ganache ratio
Equal parts chocolate and cream by weight make a pourable ganache that sets soft. Using 225 g chocolate to 240 ml cream gives a glaze that firms to a spreadable frosting as it cools. Use less cream for a firmer, truffle-like filling. Cooling the ganache at room temperature until it thickens is what makes it spreadable, with no whipping needed.
Learn: Ganache ratios →Moist Chocolate Cake
1 h · 12 servings · American · Dessert
Ingredients
Makes 12 servings
- 250 gall-purpose flour (2 cups)
- 300 ggranulated sugar (1 1/2 cups)
- 75 gunsweetened cocoa powder (3/4 cup)
- 2 tspbaking soda
- 1 tspbaking powder
- 1 tspfine salt
- 2large eggs, room temperature
- 240 mlbuttermilk
- 120 mlneutral oil (1/2 cup)
- 2 tspvanilla extract
- 240 mlhot brewed coffee or hot water
- 230 gsemisweet chocolate, chopped, for ganache
- 240 mlheavy cream, for ganache
Method
Tips for the best result
- Line the pans with parchment so the layers release cleanly.
- Level the cooled layers with a serrated knife if they dome.
- Chill the frosted cake 20 minutes for neat slicing.
Mistakes to avoid
- Opening the oven early can make the middle sink, so wait until at least 28 minutes before checking.
- Spreading ganache while hot makes it run off, so let it cool until it thickens like pudding.
- Overbaking dries out the cake, so stop when a toothpick has no wet batter.
Variations and swaps
- Use raspberry jam between the layers before the ganache.
- Add 1 tsp instant espresso powder to the batter for a mocha cake.
- Bake the batter in a 9x13 pan for 30 to 35 minutes and glaze the top only.
- Swap buttermilk for 240 ml milk plus 1 tbsp lemon juice, rested 5 minutes.
- Swap hot coffee for hot water if you prefer no coffee flavor.
- Swap Dutch process cocoa for natural cocoa and the cake will be slightly lighter and tangier.
Storing and reheating
Keep the frosted cake covered at room temperature for 2 days, or in the fridge for 5 days. Let slices sit 20 minutes before serving. Freeze unfrosted layers wrapped tightly for up to 2 months.
Moist Chocolate Cake: questions
Why is my chocolate cake dry?
It was likely overbaked or the flour was packed too tightly. Weigh the flour and check the cake with a toothpick from 30 minutes. Pull it when no wet batter clings.
Do I have to use coffee in chocolate cake?
No. Hot water works fine. Coffee just makes the chocolate flavor taste deeper without making the cake taste like coffee.
Why is the batter so thin?
The hot coffee and oil make a very pourable batter. That is normal and gives a moist, tender cake once baked.
Can I make this in a 9x13 pan?
Yes. Bake at 350°F (175°C) for 30 to 35 minutes, until a toothpick comes out clean. Cool completely before topping with ganache.
How do I fix ganache that is too thin?
Chill it for 15 to 30 minutes, stirring every 10 minutes, until it thickens like pudding. For a lighter frosting, whip the cooled ganache with a whisk for 1 minute.
