Go Back
A slice of moist chocolate cake with fudge frosting on a white plate
Print Recipe
5 from 2 votes

Moist Chocolate Cake Recipe

Moist, rich, and extra fudgy - this is the cake for all chocolate lovers!
Prep Time30 mins
Cook Time25 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cake, fudge frosting
Servings: 15

Ingredients

For the Chocolate Cake

  • 2 ⅓ cups (315g) all-purpose flour
  • 1 cup (100g) Dutch-processed unsweetened coca
  • 2 teas baking powder
  • 1 teas baking soda
  • 1 teas salt
  • 2 teas instant coffee
  • 2 ½ cups (500g) granulated sugar
  • ¾ cup (177ml) canola oil
  • 3 large eggs
  • ¾ cup (177ml) whole milk
  • cup (156ml) sour cream
  • 2 teas pure vanilla extract
  • 1 ½ cup (355ml) very hot water

For the Fudge Frosting

  • 1 ½ cups (340g) unsalted butter softened
  • 5 to 6 cups (625g to 750g) confectioners' sugar sifted
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teas pure vanilla extract
  • 4 tablespoon (60ml) whole milk
  • ½ teas salt
  • 8 oz (225g) semi or bittersweet chocolate melted and cooled

Instructions

To Make the Cake

  • Preheat the oven to 350°F. Grease and flour three 8-inch cake pans and set aside.
  • Whisk or sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the instant coffee granules.
  • In a large mixing bowl, whisk together the sugar and oil until smooth until some of the sugar begins to dissolve, about 2 minutes.
  • In a separate bowl, add the eggs, whole milk, sour cream, and vanilla. Use a fork to break the eggs then stir to combine. Add the egg mixture to the sugar and oil and stir together until smooth.
  • Add in the flour mixture to the batter and stir to combine with a large rubber spatula. Make sure that you do not leave any pockets of dry flour at the bottom of the bowl but do not overmix. Carefully pour in the hot water and whisk until smooth. The batter will be thin.
  • Evenly distribute the batter into the prepared pans. Bake in a preheated oven for 24 to 26 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.

To Make the Fudge Frosting

  • Using a hand or stand mixer, cream the butter until soft and smooth.  Stop the mixer and add in the powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated. Add the milk, vanilla, and salt then turn up the speed and mix on medium-high until smooth and fluffy, 2 to 4 minutes.
  • Stop the mixer and scrape down the bowl.  Add in the melted chocolate and mix until combined.

Notes

This recipe makes enough frosting to fill and frost one three layer, 8-inch cake.