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Overbaked chocolate cake with dry texture

Ultimate Moist Chocolate Cake Recipe

A rich, moist, and decadent chocolate cake that’s perfect for birthdays, celebrations, or anytime you’re craving a chocolatey treat. This foolproof recipe uses simple ingredients and delivers bakery-level results every time.
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Prep Time 15 minutes
Cook Time 35 minutes
20 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder sifted
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup milk or buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water or hot brewed coffee enhances chocolate flavor

Equipment

  • 2 × 9-inch round cake pans
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Measuring cups & spoons
  • Oven
  • Wire cooling rack
  • Sifter (for dry ingredients)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk eggs, sugar, milk, oil, and vanilla until smooth.
  4. Gradually add dry ingredients into the wet mixture. Stir just until combined.
  5. Carefully mix in hot water or coffee. The batter will be thin—this is normal.
  6. Divide batter evenly between the two pans.
  7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Frost as desired (ganache, buttercream, or your favorite frosting).

Notes

For a richer flavor, substitute ¼ cup of the flour with finely ground almonds.
Add espresso powder to enhance the chocolate depth.
Wrap layers and chill before frosting for a cleaner finish.
Can be made ahead and frozen for up to 3 months.