This decadent chocolate cake delivers a deep, rich cocoa flavor and an impeccably moist crumb. It’s the chocolate cake you imagine: the right density, tender texture, and satisfying chocolate intensity.
The recipe includes a light white chocolate raspberry mousse to frost the cake, but you can use any frosting you prefer. For best texture and flavor, serve this cake chilled—plan to refrigerate it for a couple of hours before serving.
How to make moist chocolate cake
Follow these tips to produce a reliably moist and flavorful chocolate cake.
- All-purpose flour: Although cake flour makes lighter cakes, this recipe relies on all-purpose flour to give the structure needed when using cocoa powder. Use all-purpose flour for best results.
- Cocoa powder: You can use natural or dark cocoa powder depending on your taste. Choose dark cocoa if you want a more intense, darker chocolate flavor.
- Boiling water: Mixing cocoa powder with hot water “blooms” the cocoa, releasing more chocolate aroma and flavor. Don’t skip this step.
- Oil: Vegetable oil keeps the cake moist and helps the chocolate flavor shine through. You may substitute butter if you prefer a buttery note.
- Do not over-mix: Mix the batter only until combined. Over-mixing incorporates too much air, which can cause the cake to rise and then collapse, producing a denser crumb. Stir by hand until ingredients are just combined.
How to store and freeze chocolate cake
- To store: Keep leftovers covered in the refrigerator for up to 5 days.
- To freeze: Wrap cooled cake layers in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw at room temperature before frosting and serving.
Easy dessert recipes for the holidays
The holidays are the perfect time for indulgent desserts. This cake is a great centerpiece, and you can pair it with other simple, impressive treats to make entertaining easy.
- southern style carrot cake
- vanilla bean cheesecake
- oreo cheesecake
- flourless chocolate cake
Moist Chocolate Cake
Amy Duska
This decadent chocolate cake has a deep chocolate flavor with a perfectly moist crumb. It’s everything you want in a chocolate cake recipe!
5 from 1 vote
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Prep Time 15
Cook Time 35
Total Time 50
Course Dessert
Cuisine American
Servings 12
Calories 698 kcal
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup cocoa powder
- 1 cup boiling water
- 5 oz semi sweet chocolate baking melts or semi sweet chocolate chips
White Chocolate Raspberry Mousse
- 2 cups heavy cream
- ½ cup powdered sugar
- 8 oz cream cheese
- 8 oz white chocolate baking squares
- 1 teaspoon raspberry extract
- 1 pint crushed fresh raspberries
Instructions
Chocolate Cake
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Preheat oven to 350°F. Lightly spray two 9″ round baking pans with cooking spray and line the bottoms with parchment paper.
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In a small bowl, whisk the cocoa powder with the boiling water until smooth; set aside to cool slightly.
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In a medium bowl, use a spatula to combine flour, sugar, baking powder, baking soda, and salt. Add the milk, vegetable oil, eggs, and vanilla; stir until incorporated. Slowly pour in the cocoa mixture and stir just until blended. (Do not over-mix.)
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Divide the batter evenly between the two prepared pans. Distribute the chocolate melts or chips in a single layer over the batter.
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Bake for 30–35 minutes. Let the cakes rest 15 minutes, then transfer to a rack to cool completely.
White Chocolate Raspberry Mousse
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Melt the white chocolate and allow it to cool completely.
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In a cold bowl, whip the heavy cream with the powdered sugar until stiff peaks form. In a separate bowl, beat the cream cheese with the cooled white chocolate and raspberry extract until smooth.
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Fold the whipped cream into the white chocolate mixture until fully combined. Chill the mousse until ready to use.
Decorate
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Place one cake layer on a stand. Spread a layer of white chocolate raspberry mousse and sprinkle with crushed fresh raspberries. Top with the second cake layer. Frost the outside of the cake and garnish with additional fresh raspberries.
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Chill the finished cake for at least two hours before serving; it tastes best when served cold.
Notes
- To store: Refrigerate leftovers, covered, for up to 5 days.
- To freeze: Wrap cooled cake layers in plastic wrap and foil; freeze up to 3 months. Thaw at room temperature before frosting.
Keyword chocolate cake, chocolate cake recipe