Chocolate Cake Hacks for a Moist and Delicious Cake
Discover simple chocolate cake hacks to make your cake extra moist, flavorful, and easy to bake. This recipe includes tips and tricks incorporated into a classic chocolate cake recipe to ensure perfect results every time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8
Ingredients
1 and 3/4 cups (220 grams) all-purpose flour
3/4 cup (65 grams) unsweetened cocoa powder
2 cups (400 grams) granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240 ml) whole milk, at room temperature
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) boiling water
1 teaspoon instant espresso powder
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until fully combined.
Add the wet ingredients to the dry ingredients and mix until smooth and well combined, taking care not to overmix.
Dissolve the instant espresso powder in the boiling water, then carefully stir the hot espresso mixture into the batter. The batter will be thin; this is normal and helps keep the cake moist.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Run a knife around the edges of the pans, then invert the cakes onto wire racks to cool completely before frosting or serving.