Meta Instagram Review

Moist Chocolate Cake

A rich, moist chocolate cake with an incredibly soft crumb and deep chocolate flavor.

Yield: 12 slices
Prep: 20 min
Cook: 40 min
Total: 60 min

Ingredients

Cake

250 g all-purpose flour
70 g unsweetened cocoa powder
300 g granulated sugar
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 large eggs
240 ml whole milk
120 ml vegetable oil
2 tsp vanilla extract
240 ml hot coffee (or hot water)

Chocolate Frosting

200 g dark chocolate (60–70%, chopped)
200 g unsalted butter (softened)
250 g powdered sugar
2 tbsp cocoa powder
2 tbsp heavy cream
1 tsp vanilla extract

Directions

1
Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8-inch) cake pans.
2
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3
Add the eggs, milk, oil, and vanilla. Mix until smooth.
4
Slowly pour in the hot coffee while stirring. The batter will be thin—this is normal.
5
Divide the batter evenly between the prepared pans.
6
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7
Let the cakes cool completely.
8
For the frosting, beat the butter until creamy. Add powdered sugar and cocoa powder, then mix in the melted chocolate, cream, and vanilla until fluffy.
9
Frost the cooled cake layers and decorate with chocolate shavings or fresh berries if desired.

Notes

Hot coffee enhances the chocolate flavor without making the cake taste like coffee. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. The unfrosted cake layers freeze well for up to 2 months.

Nutrition

Serving size: per slice
Calories: ~520 kcal
Protein: 6 g
Carbohydrates: 58 g
Fat: 30 g
Fiber: 4 g