I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.

Jovy

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.

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  • Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.

  • Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.

Nutrition Facts

460 calories; protein 5.4g 11% DV; carbohydrates 57.1g 18% DV; fat 24.9g 38% DV; cholesterol 41.1mg 14% DV; sodium 476.5mg 19% DV. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2016
This is a great cake but needs just a bit more information for me. The batter is very much more soupy than most cake battters and there is a lot of it. You must cook in three 9" layer pans and carefully divide the batter equally. Also, the cake needs to be completely cooked or it will fall apart when removing from the pan. Make sure that a toothpick comes out clean to assure the cake is done. But ..........once done and cooled........this cake is fantastic!!! It got raves from my "cake snob " son and that takes a lot! Thank you for sharing this! Read More
(22)

Most helpful critical review

Rating: 3 stars
01/21/2020
It was ok but it didn't turn out how I thought Read More
111 Ratings
  • 5 star values: 103
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/12/2016
This is a great cake but needs just a bit more information for me. The batter is very much more soupy than most cake battters and there is a lot of it. You must cook in three 9" layer pans and carefully divide the batter equally. Also, the cake needs to be completely cooked or it will fall apart when removing from the pan. Make sure that a toothpick comes out clean to assure the cake is done. But ..........once done and cooled........this cake is fantastic!!! It got raves from my "cake snob " son and that takes a lot! Thank you for sharing this! Read More
(22)
Rating: 5 stars
03/24/2017
I made this exactly as written. Like others have said, the batter is very thin but it turned out great. I greased my pans very well and sprinkled with cocoa powder as the recipe called for and had no trouble with the cake sticking to the pan. The recipe called for using a 9x13 pan but it fit perfectly in two 9 inch round pans. It's the most moist cake I've made and it will definitely be my new go to cake recipe. The only thing I might do differently next time is to use hot coffee and mix it with the cocoa powder before mixing it in to the batter. This method is used in other cake recipes to boost the chocolate flavor. Read More
(20)
Rating: 5 stars
01/19/2018
I've made this recipe many times and if you wast a very rich, moist and delicious chocolate cake this is the recipe you have been looking for. Yes the batter is soupy BUT that's the way is needs to be. When I want a show stopper dessert I use 3-8" round pans and use a measuring cup to ladle the batter equally. Over the holidays I used 2-8" pans then made 8 cupcakes with the extra batter (gave the cake to my granddaughter) and kept the cupcakes! Read More
(14)
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Rating: 5 stars
09/02/2016
This was so incredibly moist and delicious! Followed this recipe exactly no changes made. I made a 3 layer cake with 9 in round cake pans. This will be my new go to chocolate cake recipe. Read More
(9)
Rating: 5 stars
04/28/2019
As good as I hoped! I used Valrhona Cocoa Powder for restaurant quality chocolate flavor and did mine in a pair of 9" round pans with a layer of homemade blackberry jam between them and a nice creamy chocolate frosting. Have made this several times since and it is "the chocolate cake" by which all others are judged. Read More
(8)
Rating: 5 stars
03/09/2017
Cake was excellent....moist and chocolatey! To make it healthier, I subbed greek yogurt for the sour cream, 1/2 applesauce+1/2 coconut oil for the veg oil, and reduced sugar to 1.5 cups, made my own cake flour (1 C flour, remove 2 tablespoons of flour, then add 2 tablespoons cornstarch. Sift 4-5 times). Will definitely make this again. Read More
(7)
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Rating: 5 stars
09/02/2015
This cake is amazing!!! No changes were made. I have never had cake this moist. No frosting is needed, it's that good! I was a bit nervous as the batter seemed very runny but all came out well. ThankYou for this fantastic recipe! Read More
(6)
Rating: 5 stars
05/07/2015
Best chocolate cake recipe I have made! SUPER Moist, even though I substituted no fat greek yogurt for sour cream, and I used 1 cup of splenda and 1 cup of brown sugar rather than 2 cups of sugar. Rookie mistake.....does NOT fit in a bundt pan...so make a few cupcakes or something on the side, or you will have a mess! Read More
(6)
Rating: 5 stars
06/01/2016
This chocolate cake was extremely moist. I was skeptical about using coffee because I didn't want a strong coffee flavor on my cake, but I did not taste the coffee at all, which was perfect. I used chocolate jello pudding for the frosting and, oh my gosh, it was sooo good!!! Love this recipe! Thank you Read More
(5)
Rating: 3 stars
01/21/2020
It was ok but it didn't turn out how I thought Read More