Chocolate Cake With Moist Cocoa Crumb

Name: Chocolate Cake With Moist Cocoa Crumb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; ½ cup milk

Highlighted under: Pastry & Sweets

I recently decided to try my hand at making a chocolate cake, and let me tell you, the result was absolutely irresistible! The combination of rich cocoa and a perfectly moist crumb had me taking bite after bite. My approach was to use simple ingredients that pack a punch of flavor, and it worked wonders. Whether you're a novice baker or a seasoned pro, this cake is a delightful treat that’s perfect for any occasion. I can’t wait for you to indulge in this chocolatey goodness!

Created by

Maya Richardson

Last updated on 2026-01-24T09:22:16.023Z

When I started baking my chocolate cake, I was determined to create a dessert that was not only delicious but also showcased the depth of cocoa flavor. I experimented with various ratios of sugar and cocoa powder, and finally hit the sweet spot that balances richness with moisture. I was amazed at how a simple addition of sour cream brought a luscious texture to the cake.

I also discovered the importance of sifting the dry ingredients to aerate the mixture, which contributes to a lighter crumb. This simple technique elevated my chocolate cake, ensuring every slice delivers a heavenly experience of chocolate bliss!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

Each ingredient in this chocolate cake plays a crucial role in achieving that rich flavor and moist texture. Cocoa powder not only provides the deep chocolate essence but also contributes to the cake's color and density. For the best results, opt for high-quality unsweetened cocoa powder, as it will enhance the cake’s flavor profile significantly. Also, using whole milk instead of a lower-fat option gives the cake a creamier texture and helps maintain moisture throughout baking.

Eggs are essential for binding the ingredients together and adding structure. They also bring moisture, so using large eggs is recommended to ensure the proper consistency. If you’re looking for a vegan alternative, you can substitute flax eggs or applesauce. Keep in mind that this may alter texture slightly, but can still yield a delicious cake. My favorite mix is a combination of one flax egg for every egg replaced; this keeps the moisture balance right.

Baking and Cooling Tips

When baking the cake, keep an eye on the time but also rely on visual cues. If the edges of the cake begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, it's time to remove them from the oven. Letting the cakes cool in the pans for 10 minutes helps prevent breakage when transferring them to a wire rack. This gentle cooling initially allows steam to escape without toughening the outer layer, ensuring a tender crumb.

After cooling, you might notice some doming on the top of the cakes. A quick trim with a serrated knife will create perfectly flat layers for frosting. Additionally, if you’re preparing the layers ahead of time, consider wrapping them tightly with plastic wrap once cooled and freezing them. This locks in moisture and can enhance the overall flavor, allowing you to bake in advance without sacrificing texture.

Ingredients

For the Cake:

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup milk

Instructions

Preparation Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Combine Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix in Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients, and mix until well combined. Slowly stir in the boiling water; the batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

In a medium bowl, beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder. Mix in vanilla and milk until the desired consistency is achieved.

Assemble the Cake

Spread frosting between the two layers of cake, then frost the top and sides generously with remaining frosting.

Serving Suggestions

Pro Tips

For an extra touch, add chocolate shavings on top of the frosted cake or serve with fresh berries for a delightful contrast.

Frosting Variations

While the buttercream frosting recipe provided here is delicious, don’t hesitate to get creative! To elevate your chocolate cake, you can add different flavor extracts such as almond or peppermint, which can give a unique twist. For a richer experience, incorporating melted chocolate into the buttercream will enhance density and amplify that chocolate flavor. If you prefer a slightly tangy contrast, try folding in cream cheese for a delightful cream cheese frosting variation.

Remember, the key to a successful frosting is in the texture. Gradually adding powdered sugar allows you to control the consistency. If your frosting is too thick, a little extra milk can help achieve that perfect, spreadable texture, while if it's too runny, adding more powdered sugar will firm it up.

Serving and Storage

This chocolate cake is not only perfect for birthdays and celebrations but also makes an incredible afternoon treat with coffee or tea. Consider garnishing it with fresh orange zest or chocolate shavings to enhance its visual appeal and flavor. For serving, it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.

In terms of storage, keep the frosted cake at room temperature for up to three days. If you need to store it for a longer period, refrigerate it, but remember to bring it back to room temperature before serving for the best flavor. If you wish to freeze the cake, wrap it well in plastic wrap and aluminum foil. It can last up to three months in the freezer. Just be sure to thaw it in the fridge for several hours or overnight before serving.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour for a lighter texture, but be sure to adjust the quantity slightly since it is more finely ground.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to maintain the texture.

→ What can I use instead of boiling water?

You can use hot coffee as a substitute for boiling water to enhance the chocolate flavor.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.