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Moist & Fudgy Chocolate Cake

Moist & Fudgy Chocolate Cake Perfect for Every Celebration

This Moist & Fudgy Chocolate Cake is perfect for any celebration, guaranteed to impress with its rich flavor and texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.75 cups All-Purpose Flour No substitution needed, but gluten-free flour can be used for a gluten-free version.
  • 2 cups Granulated Sugar Brown sugar can be used for a richer flavor.
  • 0.75 cups Cocoa Powder Use Dutch processed for smoother taste; natural unsweetened cocoa can also work.
  • 1.5 teaspoons Baking Powder Both are necessary; do not omit.
  • 1.5 teaspoons Baking Soda Both are necessary; do not omit.
  • 1 teaspoon Fine Sea Salt Regular salt can be used in a pinch.
  • 1 cups Whole Milk Can substitute low-fat milk if preferred.
  • 0.5 cups Vegetable Oil Can be replaced with melted coconut oil or unsweetened applesauce for a lighter option.
  • 1 cups Full-Fat Sour Cream Greek yogurt is a viable substitute.
  • 2 Large Eggs Aquafaba can replace eggs for a vegan version.
  • 2 teaspoons Vanilla Extract Use pure vanilla for best results; imitation works too.
  • 1 cups Hot Coffee Replace with boiling water if desired.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Moist & Fudgy Chocolate Cake
  1. Preheat your oven to 350º F (175º C) and line a 9x13-inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine sea salt until uniform.
  3. Add whole milk, vegetable oil, full-fat sour cream, large eggs, and vanilla extract to dry ingredients and mix gently until smooth.
  4. Gradually pour in hot coffee, mixing until the batter is thin and smooth.
  5. Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  6. Let the cake cool in the pan for about 30 minutes before removing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 24gVitamin A: 200IUCalcium: 120mgIron: 2mg

Notes

For cupcakes, reduce the baking time to 18-20 minutes. Allow cake to cool in the pan for 30 minutes to maintain moisture.

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