3 years ago, when Code Boyfriend’s birthday was coming up, I asked him what kind of cake he wanted.
He said he wanted an extremely moist, dense, chocolate cake.
So, I scoured the internet for the most moist chocolate cake and I think I’ve found it. After making it once, I have never felt the need to look for another chocolate cake.
I’ve made this recipe at least 6 times, including as Code Boyfriend’s birthday cake three years running. He never wants anything else.
I will give you fair warning. Frosting this cake will make you want to cry. Making the cake so moist makes it nearly impossible to frost without getting crumbs in the frosting.
You’ll scream, you’ll cry, and then… you’ll taste it. And all that hatred will go away.
I think this cake would be great frosted with whipped cream, allowing the chocolate flavor to stand for itself. Code Boyfriend has a very strong attachment to vanilla butter cream.
If you are going to frost with butter cream, make sure it’s very soft butter cream. Mine was very stiff and it wouldn’t go on nicely. After 45 minutes of struggling with it, I swore I’d use whipped cream next year.
Adapted from Tricia’s Kitchen.
The World’s Most Moist Chocolate Cake
- 2 Cups of Sugar
- 1 Cup of Vegetable Oil
- 2 Eggs
- 1 Cup of Milk
- 1 Cup of Hot Coffee
- 2 Teaspoons of Vanilla Extract
- 3/4 of a Cup of Cocoa Powder
- 2 Cups of Flour
- 2 Tablespoons of Corn Starch
- 1 Teaspoon of Salt
- 1 Teaspoon of Baking Powder
- 2 Teaspoons of Baking Soda
- 1/2 Cup of Sour Cream
Combine sugar and oil in a mixer. Add 2 eggs slowly. Add milk, coffee, and vanilla.
Combine flour, cocoa powder, corn starch, salt, baking powder, and baking soda in a separate bowl.
Slowly, incorporate the dry ingredients into the wet ones.
Mix in the sour cream. Make sure to do this completely, or you will have streaks of white in your chocolate cake.
This batter will be extremely watery. The first time I made this cake, I thought it was never going to bake up. But it does.
Pour into 2-9 inch round cake pans lined with parchment paper.
Bake in a 325 degree oven for 40-50 minutes, or until a toothpick comes out clear.
Seriously, try this cake! You’ll never go back!