Moist and Delicious Chocolate Cake Recipe

In another large bowl, whisk together the wet ingredients and once done, slowly add the wet ingredients to the dry ingredients and mix until just combined. Gradually pour in 1 cup (240ml) of hot brewed coffee while stirring. The batter will be thin, but this is what makes the cake super moist.

Mix gently until smooth and fully incorporated. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cake cools, prepare a rich and creamy chocolate frosting: In a large bowl, beat 1 cup (230g) unsalted butter until creamy. Gradually add 3 ½ cups (450g) powdered sugar, mixing until smooth. Add ½ cup (45g) cocoa powder and ½ teaspoon salt and beat again.

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