Indulge in the Most Perfect Moist Chocolate Cake!

Here’s a recipe for the Most Perfect Moist Chocolate Cake that is super rich, fudgy, and incredibly soft perfect for any chocolate lover!

Ingredients (Serves 8-10):

For the chocolate cake:

1 3/4 cups (220g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, packed
3/4 cup (75g) unsweetened cocoa powder
1 cup (240ml) whole milk, at room temperature
1/2 cup (120ml) vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup (240ml) boiling water or hot coffee

For the chocolate frosting:

1/2 cup (115g) unsalted butter, softened
2/3 cup (80g) unsweetened cocoa powder
3 cups (360g) powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (120ml) whole milk (or more for desired consistency)

Instructions:

1. Prepare the cake:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and cocoa powder.
In a separate bowl, combine the milk, oil, eggs, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Slowly add the boiling water or hot coffee to the batter and mix until smooth. The batter will be thin, but that’s what makes the cake so moist!
Divide the batter evenly between the prepared cake pans.

2. Bake the cake:

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

3. Make the frosting:

In a medium bowl, beat the softened butter and cocoa powder until smooth.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the salt, vanilla extract, and milk, and continue to beat until smooth and creamy. If the frosting is too thick, add a little more milk to reach the desired consistency.

4. Assemble the cake:

Once the cakes have cooled completely, place one cake layer on a serving plate.
Spread a generous layer of frosting on top of the first cake layer.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

5. Serve and enjoy:

Slice and indulge in the moist, decadent chocolate goodness!

Tips:

For extra richness: You can add 1/2 cup of sour cream to the cake batter for an even more moist texture.
Storage: Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Flavor variation: Add a teaspoon of espresso powder to the frosting for a subtle coffee flavor that pairs beautifully with chocolate.

This Most Perfect Moist Chocolate Cake is everything you want in a chocolate cake—soft, fudgy, and perfectly rich with a smooth, creamy frosting. A true chocolate lover’s dream!