Super Moist Chocolate Cake

Rich, tender, and intensely chocolatey—this cake uses cocoa, butter, and hot liquid for a plush crumb that stays soft for days. Bake it in a Bundt pan (as shown) or as two 8-inch layers, then finish with a quick chocolate ganache.

Author:tinsufCuisine: AmericanCategory: DessertKeywords: chocolate cake, Bundt cake, easy chocolate cake, ganache

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

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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

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.
Whisk dry: In a large bowl whisk flour, cocoa, sugar, baking soda, and salt until evenly combined and lump-free.
Add wets: Whisk in eggs, milk, oil, vanilla, and melted butter until smooth. Stir in vinegar. The batter will be thick.
Bloom cocoa: Slowly pour in the hot coffee (or water), whisking until glossy and pourable. Do not overmix.
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.
Cool: Let Bundt cool 12–15 minutes, then invert onto a rack. Cool completely before glazing.
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.