The Best Chocolate Cake Recipe | Super Moist & Rich | Melt in Your Mouth

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This mouthwatering cake features layers of rich, moist chocolate cake that are soft and fluffy, covered in a smooth, velvety chocolate fudge frosting that adds an extra layer of sweetness and chocolatey goodness. The combination of tender cake and creamy frosting creates a perfect balance of flavors and textures that will satisfy any chocolate lover's cravings. This chocolate cake is actually very simple to make. I've simplified the steps to just ONE bowl to mix everything. So it's beginner friendly! If you like chocolate desserts, you have got to give this cake a try! Enjoy! :)
*Ingredients
&For the chocolate cake:
All-purpose Flour 220g
Dutch-Process Cocoa Powder 55g
Dark Chocolate Chips(63%Cocoa) 110g
Unsalted Butter (Melted) 113g
Light Brown Sugar 100g
Granulated Sugar 250g
Sunflower Oil or Vegetable Oil 80g
Eggs 3 Large
Vanilla Extract 2 tsp
Sour Cream 120g
Whole Milk 115g
Baking Soda 1 tsp
Baking Powder 1 1/2 tsp
Kosher Salt 1/2 tsp
Hot coffee(espresso or instant) 1 cup
&For the chocolate fudge frosting:
Heavy Cream 260g
Unsalted Butter 226g
Dark Chocolate Chips(63%Cocoa) 300g
Dutch-Process Cocoa Powder 30g
Powdered Sugar 150g
Vanilla Extract 2 tsp
*Baking pan size : 8" x2
*Instructions
1. Preheat the oven to 350F (180 C) and prep two 8-inch baking pans with parchment paper.
2. Into a large mixing bowl, add the dark chocolate chips and melted hot unsalted butter, melt the chocolate.
3. Add room temperature whole milk and mix well.
4. Add the granulated sugar, light brown sugar, coca powder, vanilla extract, oil, sour cream, eggs, and mix until well combined.
5. In the same bowl, sift in AP flour, baking soda, baking powder, salt and mix until well combined.
6. Add the HOT coffee and mix until just combined and there are no lumps of flour visible.
7. Stir everything together into a smooth batter. The batter should be pretty runny and smooth.
8. Divide the mixture into two 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 30-35 minutes or until a toothpick comes out clean.
9. Let the cake cool completely before frosting so the frosting won't melt off the cake.
10.Start making the chocolate fudge frosting. Into a saucepan, add the heavy cream, unsalted butter, dark chocolate, cocoa powder, powdered sugar and vanilla extract. Heat all the ingredients over medium heat mixing constantly until the mixture is smooth and melted, then turn off the heat immediately.
11. Strain the mixture into a large bowl to make frosting smoother.
12. Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)
13. Remove the frosting from the fridge and assemble the chilled cake.
14. Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
Top the second cake layer with another ⅓ of the frosting. Frost the cake around with the remaining ⅓ frosting and make the irregular pattern using an offset spatula.
*Notes:
1.Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
2. Use cake strips. Cake strips give you even and perfectly baked cake layers.
3. Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter.
4. Don’t overmix the batter, you don’t want to develop the gluten in the flour.
*Storage:
This cake will last up to 4 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
*Freezing:
To freeze individual slices, wrap each piece tightly in plastic wrap, place the wrapped slices in a freezer-safe container or bag. When stored properly, your chocolate cake can stay fresh in the freezer for up to three months. To thaw, simply move the cake or slices to the refrigerator overnight or put it in the room temperature 20 mins before serving.