Description
A deeply rich and ultra-moist chocolate cake made with cocoa powder and hot coffee to intensify the chocolate flavor, delivering a soft, tender crumb perfect for celebrations or everyday indulgence.
Ingredients
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup hot water or hot brewed coffee
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat until smooth and well combined.
- Slowly pour in hot water or hot coffee while mixing gently. Batter will be thin.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
The thin batter ensures a moist and tender crumb.
Substitute half the milk with buttermilk for extra tenderness.
Add chocolate chips or espresso powder for variation.
Store unfrosted layers at room temperature for 2 days or refrigerate frosted cake up to 5 days.
Freeze unfrosted layers up to 3 months, tightly wrapped.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
