Moist and Rich Homemade Chocolate Cake!

Moist and Rich Homemade Chocolate Cake!

  • Prep Time: 30 mins
  • Total Time: 55 mins
  • Servings: 12

    • About This Recipe

    “The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband’s lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!”

    Ingredients

  • 3cupscake flour
  • 1 1/2 teaspoonsbaking powder
  • 1 1/2 teaspoonsbaking soda
  • 1/4 teaspoonsalt
  • 1 1/2 cupsunsweetened cocoa
  • 2 1/2 cupsstrong coffee
  • 1/2 cupunsalted butter( room temperature)
  • 2teaspoonsunsalted butter( room temperature)
  • 1/3 cupvegetable oil
  • 1 1/2 cupssuperfine sugar( granulated works fine)
  • 1 1/2 cupsdark brown sugar
  • 5largeeggs
  • 1teaspoonpure vanilla extract

    • Directions

  • Set oven to 350 degrees.
  • Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
  • Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
  • Sift the flour, baking powder, baking soda, and salt.
  • Set aside.
  • Whisk the cocoa and coffee together until smooth (no lumps).
  • Set aside.
  • In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
  • Add sugars, beat for 10 minutes.
  • Add eggs, beat 5 minutes.
  • Add vanilla, beat until blended.
  • Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
  • Pour into prepared pans.
  • Bake for about 25 minutes, or until an inserted toothpick comes out clean.
  • If making cupcakes, bake for about 20 minutes.
  • Spread frosting over layers, and frost entire cake.
  • Another delicious idea is to melt jam until it’s syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.

    • Reviews

  • “This is the first homemade cake I’ve made in close to half a century.As I recall, my first attempt was a disaster, but then I was 8 at the time.In fact, other than BBQ (a man’s rightful domain), this cake was my first foray into baking since those first wobbly steps, a major miracle in itself, and what a step it was!This cake is simply fabulous!I love dark chocolate and this cake doesn’t disappoint – it is sinfully rich with a deep dark chocolate flavor thanks to the secret ingredient of 2 1/2 cups of strong coffee.I topped it with the equally good chocolate frosting recipe by Courtly (# 31809) and the combo was out of this world!Be forewarned, though.If you let too many years slip by like I did, you may find that all that butter and sugar prevents your system from digesting more than a slim slice at a time!”

  • “Absolutely delicious! I made this cake for my husband’s birthday and it was demolished in minutes. Easy recipe, super rich. I’ve already had three requests for the recipe. This will definitely be my go-to cake. It is incredibly moist which makes it a bit difficult to ice but otherwise perfect.”

  • “Made this cake yesterday, cake turn out great, raise slightly to a dome. The steps of making this cake is abit unusual, like using butter and oil at the same time.Cake smells of the canola oil that I use when baked and the cake taste alittle rubbery, slightly bitter but very chocolaty cake.”

  • “This was the first homemade cake my 10 &15 year old girls ever made. It was delicious! So light and fluffy. This cake has earned them a badge for ‘Keepers of the Faith’. They will definately bake this again!Thanks and God Bless,Donna”

  • “I overfilled my pans and ended up having to overbake this to get the middle done, and it was still outrageously delicious! Best chocolate cake I’ve ever made or eaten, hands down. I was testing this recipe to use for a wedding next weekend, and I will definitely be using this recipe (though I will not overfill my pans next time!). I tested this during a dinner with my in-laws, and topped it with peanut butter frosting because my FIL is a big peanut butter fan. He ate two big slices and declared the cake delicious. Even my husband, who says he does not like chocolate cake, agreed this was excellent. I followed the recipe exactly and I’m very glad I found this, it will be my chocolate cake recipe from now on. Thanks for posting!”

  • “Don’t waste your time or ingredients, the recipe has too much bittersweet chocolate and cocoa in it. no amount of icing can balance out the bitterness. the crumb resembles cake brownies in texture and top of each layer bakes up with a hard top that has to be removed.”

  • “I made this recipe 2 times before I discovered what I was doing wrong….BREW YOUR COFFEE. 2 1/2 cups or Brewed coffee would have saved me.
    Don’t grind it finely and put it in your mix raw like I did. /facepalm.”

  • “It’s in the oven ! Haven’t made one in a long time. I put it in one pan…hoping everything turns out good !”

  • “I don’t know where to start!I made the cake for my son’s birthday.Had no problems until I started to ice it.The top layer fell apart!Instead of it looking like a pretty chocolate cake, it looked more like a chocolate mudslide!I will say that in spite of it looking like a hot mess, it tasted fabulous!Best chocolate I have ever had!Will continue to make this cake and hopefully get better at putting it together!”

  • “OMG! I baked this for my son’s birthday and everyone LOVED it! Its very fluffy, moist, yet rich with out being HEAVY….. Yes the batter is a bit thin but thats ok, that is what makes it awesome! lol! Believe me u will luuuuuuuv this recipe! Thanks!!!!”

  • “WONDERFUL RECIPE! I made it into a four layer cake by baking it into 2 3 inch deep 9′ spring form pans.
    I used homemadecream frosting and cherry pie filling in between layers. My husband suggested brushing the layers with liquer next time and I am going to do that ( for his 60th birthday this February 18th)
    This is a keeper! So much so- it is in my ACTUAL family recipe binder now! ( not just bookmarked on line) 😉
    NOW THAT is a modern day compliment!”

  • “YUMMY!!! I used plunger coffee, not instant and there really isn’t any bitterness at all. I also layered with blackberry jam and covered in dark chocolate icing… Its pretty rich!!”

  • “I love this cake!!Every time I have a birthday or a special event, I make this cake.It is the best homemade from scratch cake ever!!!It is very delicious and rich if you sweeten it up with a mixture of a bottle of butterscotch ice cream topping and a can of condensed milk (poke holes in a cooled cake with a wooden spoon and drizzle the goo in the holes).It is a home run!!Thanks for posting this recipe and sharing with us all, it is a treasure in my house!!”

  • “I made this for my husband’s birthday. I was a little hesitant to put in the coffee that the recipe calls for (as I don’t like the bitterness of coffee), but I’m glad I put it in! It really enhances the taste of the chocolate and it is incredibly moist! I used a packet of Starbucks instant coffee in 2 1/2 cups of water to dilute the coffee a bit! My husband loved it! It truly is one of the most moist cakes I’ve made! Thank you!”

  • “Whoa!This was a very different cake.It was a bit too bitter for me but my brother and hubby seemed to like it quite a bit.I had half a slice and I felt like I was buzzin’ from the coffee!:)I used a peanut butter cream cheese frosting.Make sure to have a big glass of milk nearby.Very rich.Thank you for sharing!”

  • “This was a wonderful recipe Kibbie, I made cupcakes. They turned out perfect, big, rich, moist and tender and very chocolately. I frosted some with recipe #222187. I will be placing this recipe in my keeper box.Thank you so much for sharing.”

  • “Found this recipe and decided to test it out on Family. It went over Great. Family Loved it, now been asked to make it for a Wedding Cake and Christening Cake.Would Recommend to anyone.”

  • “very good. I made this for my sister’s birthday. It was a hit.topped it with recipe #100763”

  • “The cake tasted wonderful despite halving the portions and accidentally adding too much oil. Very moist and the coffee brought out the chocolate flavour. “

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