This Classic Moist Chocolate Cake paired with this Chocolate Buttercream Frosting from Scratch is ridiculously flavorful. It’s rich and chocolatey, with a hint of coffee to enhance the chocolate flavor. This is the best chocolate cake I have had!
This recipe is really easy to make, and can be made in one bowl making cleanup that much quicker! But, the best part of this cake is that it rose quite a bit. I hate having short cakes so I really appreciate having a nice rise. Also, this cake baked with a flat top so it was really nice not having to trim the layers before assembling and frosting.
Alright, you ready?! Let’s get baking!!
Supplies
- Measuring cups, spoons, and measuring scale
- Stand mixer, hand-held mixer or whisk
- Large spoon
- Large mixing bowl
- Rubber spatula
- (2) 9″ round cake pans
- Non-stick cooking spray
- Parchment paper
Instructions on How to Make Classic Moist Chocolate Cake
Preheat the oven to 350 degrees Fahrenheit. Prep two 9 inch cake pans using non-stick cooking spray and parchment paper. Check out this post on How to Prep Cake Pans for Baking.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
After the dry ingredients are thoroughly combined, add in the milk, vegetable oil, eggs and vanilla extract. Using your mixer, combine ingredients together on medium speed until well incorporated.
Reduce speed and carefully add the boiling water until well combined. At this point the batter will be very wet and runny.
Split the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Frost cake with my Chocolate Buttercream from Scratch recipe.
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Classic Moist Chocolate Cake
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Pin RecipeDescription
This Classic Moist Chocolate Cake paired with this Chocolate Buttercream Frosting from Scratch is ridiculously flavorful. It’s rich and chocolatey, with a hint of coffee to enhance the chocolate flavor. This is the best chocolate cake I have had!
Ingredients
- 2 cups (260 grams) all-purpose flour, spooned and leveled
- 2 cups (400 grams) granulated sugar
- 3/4 cup (60 grams) unsweetened cocoa powder
- 2 teaspoons (11 grams) baking powder
- 1–1/2 teaspoons (10 grams) baking soda
- 1 teaspoon (8 grams) salt
- 1 teaspoon (2 grams) espresso powder
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate Buttercream From Scratch Recipe
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prep two 9 inch cake pans using non-stick cooking spray and parchment paper. Check out this post on How to Prep Cake Pans for Baking.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- After the dry ingredients are thoroughly combined, add in the milk, vegetable oil, eggs and vanilla extract. Using your mixer, combine ingredients together on medium speed until well incorporated.
- Reduce speed and carefully add the boiling water until well combined. At this point the batter will be very wet and runny.
- Split the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Frost cake with my Chocolate Buttercream From Scratch recipe.
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judith judge
what does the expreso add to the cake and is hot coffee
better than the water
★★★★★
Melissa
The espresso helps to bring out the chocolate flavor. I don’t understand the second part of the question. You just add the powder to the dry ingredients. You don’t need to make it into coffee, and there isn’t any water in this recipe.