Super Moist Chocolate Cake

Prep Time: 20 minutes

Cook Time: 40–50 minutes

Total Time: 1 hour 15 minutes

Yield: 1 Bundt cake (12–16 slices) or two 8-inch rounds

Ingredients

For the Cake

• 60 g (1/4 cup) unsalted butter, melted and cooled
• 240 g (2 cups) cake flour
• 55 g (heaping 1/3 cup) unsweetened cocoa powder
• 300 g (1 1/2 cups) granulated sugar
• 10 g (2 1/4 tsp) baking soda
• 3 g (1/3 tsp) fine salt
• 2 large eggs, room temperature
• 240 ml (1 cup) milk or buttermilk
• 120 ml (1/2 cup) neutral oil
• 2 tsp pure vanilla extract
• 240 ml (1 cup) hot coffee or hot water
• 1 tsp white vinegar (boosts lift with baking soda)

Quick Chocolate Ganache (Glaze)

• 170 g (1 cup) semi-sweet chocolate chips or chopped chocolate
• 120 ml (1/2 cup) heavy cream
• 1 tbsp unsalted butter (shine and softness)
• Pinch of salt

Instructions

1. Prep: Heat oven to 350°F (175°C). For a Bundt, grease every ridge and dust with cocoa. For layers, line two 8-inch pans with parchment and grease.
2. Whisk dry: In a large bowl whisk flour, cocoa, sugar, baking soda, and salt until evenly combined and lump-free.
3. Add wets: Whisk in eggs, milk, oil, vanilla, and melted butter until smooth. Stir in vinegar. The batter will be thick.
4. Bloom cocoa: Slowly pour in the hot coffee (or water), whisking until glossy and pourable. Do not overmix.
5. Bake: Transfer to the prepared pan(s). Bundt: bake 40–50 minutes. Layers: bake 28–32 minutes. A skewer should come out with a few moist crumbs.
6. Cool: Let Bundt cool 12–15 minutes, then invert onto a rack. Cool completely before glazing.
7. Ganache: Heat cream to steaming (not boiling). Pour over chocolate, add butter and a pinch of salt, rest 2 minutes, then stir until smooth. Let thicken 5–10 minutes, then spoon over the cooled cake so it drips down the sides.

Tips & Troubleshooting

• Hot liquid “blooms” the cocoa for a deeper chocolate flavor and a tender crumb.
• If using buttermilk, the tang pairs perfectly with the soda; keep the vinegar for maximum lift.
• Overbaking dries chocolate cakes—remove when a tester shows moist crumbs.
• For a darker flavor, replace 2–3 tablespoons of flour with additional cocoa.

Storage

• Cover and keep at room temperature up to 3 days.
• Refrigerate up to 5 days; bring to room temperature before serving.
• Freeze ungarnished slices, well wrapped, up to 2 months; thaw overnight.