Published: / Updated: by Amy / 10 Comments
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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
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
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Reader Interactions
Comments
Denise says
I made this cake for my daughter-in-laws birthday and what a hit! Delicious chocolate cake and the mousse frosting is unbeatable!! This will be my go to recipe! Thank you for sharing
Reply
Amy says
Isn't it just the perfect texture?? I'm so glad you enjoyed it! 🙂
Reply
Persis Mehta says
Will surely try this yummy chocolate cakeReply
Amy says
It's so good ?
Reply
vennise says
Made the cake
it was stunningReply
Amy says
Hi Vennise! I love this cake! The texture is the best I've ever had when it comes to chocolate cake. I'm so glad it was a success 🙂
Reply
Sophie D. says
Hi there! This cake looks ridiculously delish! I'm a bit confused about the chocolate melts, though as I've never seen any aroud here.. How would they differ from chocolate chips?
Thanks!
Reply
Laura says
There are white chocolate baking bars just like unsweetened, bittersweet, etc.
Reply
dina says
this cake looks amazing!
Reply
Amy Duska says
Thank you Dina! If you make this cake please let me know what you think, I'd love to hear from you.
Reply
Did you make this recipe? Let me know!
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