Description
Hey friends! Beau here. If you’ve ever bitten into a dry chocolate cake and sighed in disappointment, today’s your redemption. This moist, deeply chocolatey cake is tender, melt-in-your-mouth delicious, and surprisingly easy to make. With a secret ingredient that amplifies the chocolate flavor (hint: it’s coffee), this recipe is perfect for birthdays, potlucks, or “I need chocolate NOW” moments.
Ingredients
Dry Ingredients:
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1 ¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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2 cups granulated sugar
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1 ½ tsp baking powder
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1 ½ tsp baking soda
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1 tsp salt
Wet Ingredients:
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2 large eggs, at room temperature
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1 cup whole milk (or plant-based milk)
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½ cup vegetable oil
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2 tsp vanilla extract
Secret Weapon:
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1 cup boiling water
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1 cup hot brewed coffee
Instructions
Preheat oven to 350°F (175°C). Line two 9-inch round pans with parchment, grease, and dust lightly with cocoa powder.
In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Aerating the dry mix helps make the cake fluffy.
Make a well in the center. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until shiny and smooth.
Carefully pour in boiling water and hot coffee. The batter will be thin—this is normal and ensures a moist, tender cake. Stir until just combined.
Divide batter evenly between pans. Bake 30–35 minutes. Check doneness by inserting a toothpick—it should come out with a few moist crumbs.
Cool cakes in pans for 10 minutes, then invert onto a wire rack and remove parchment. Let cool completely before frosting.
Notes
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Even Layers: Use a kitchen scale to divide batter evenly.
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No Coffee? Replace with hot water; chocolate flavor will still shine.
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Faster Cooling: Once slightly cooled, refrigerate for 10–15 minutes.
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Moisture Hack: Don’t overbake and measure flour correctly—spoon and level instead of scooping.
Nutrition
- Calories: 320 kcal (per slice
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Protein: 4g