Moist Chocolate Cake Recipe (with Frosting)
Ingredients for the Moist Chocolate Cake
Dry Ingredients:
1 cup white sugar
1 cup brown sugar
1 cup unsweetened cocoa powder
1 tsp salt
2 tsp baking soda
1 tsp baking powder
2 cups all purpose flour
Wet Ingredients:
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Frosting Ingredients:
1/2 cup unsalted butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
Each ingredient has a role from the cocoa powder’s deep richness to the oil and boiling water combo that ensures a super tender crumb. Don’t skip the boiling water. That trick is what transforms this from a regular chocolate cake into a cloud of melt in your mouth magic much like how we elevate the texture in our moist and fluffy yoghurt cake.
Step by Step: How I Bake This Moist Chocolate Cake
1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13 inch baking pan or line it with parchment for easier cleanup.
2: Mix Dry Ingredients
In a large bowl, whisk together the white sugar, brown sugar, cocoa powder, salt, baking soda, baking powder, and flour.
Mix until everything is evenly combined and no clumps remain.
3: Add Wet Ingredients
Crack in the eggs, then add milk, vegetable oil, and vanilla extract.
Whisk until the batter starts coming together. Don’t worry if it looks thick at this stage.
4: Pour in Boiling Water
Slowly pour the boiling water into the batter while stirring. It will look very thin, but that’s the secret to moistness.
Keep stirring until the batter is smooth and glossy.
5: Bake to Perfection
Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
6: Cool the Cake Completely
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
Do not frost while warm the frosting will melt.
