This decadent chocolate cake delivers a rich chocolate flavor with a moist, tender crumb — everything you want in a classic chocolate cake.
The first bite shows exactly what a chocolate cake should be: balanced density, satisfying texture, and plenty of chocolate. The cake is frosted with a light white chocolate raspberry mousse, but any frosting you prefer will work.
For best results chill the cake for a couple of hours before serving — it is at its best when served cold.
How to make moist chocolate cake
Tips for achieving a perfectly moist chocolate cake:
- All-purpose flour: This recipe uses all-purpose flour to give the cake enough structure. Cake flour would be too low in gluten for a batter that includes cocoa powder and melted chocolate.
- Cocoa powder: Use regular or dark cocoa depending on how intense you want the chocolate flavor. Dark cocoa creates a deeper, more bitter chocolate note.
- Boiling water: Mixing hot water with cocoa “blooms” the cocoa, releasing more chocolate aroma and flavor. Don’t skip this step.
- Oil: Oil keeps the crumb moist and lets the chocolate flavor stand out. You can substitute butter if you prefer.
- Don’t overmix: Mix until ingredients are just combined. Overmixing traps air that expands and then collapses during cooling, making the cake dense.
How to store and freeze chocolate cake
- To store: Keep leftovers covered in the refrigerator for up to 5 days.
- To freeze: Wrap cooled cake layers tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw at room temperature before frosting.
Easy dessert recipes for the holidays
The holidays are a great time for show-stopping desserts that are still simple to make. Try other crowd-pleasing classics for festive occasions.
- Southern style carrot cake
- Vanilla bean cheesecake
- Oreo cheesecake
- Flourless chocolate cake
Moist Chocolate Cake
Amy Duska
This decadent chocolate cake has a deep chocolate flavor with a perfectly moist crumb. It’s everything you want in a chocolate cake recipe!
5 from 1 vote
Prep Time
15 mins
15 mins
Cook Time
35 mins
35 mins
Total Time
50 mins
50 mins
Course
Dessert
Dessert
Cuisine
American
American
Servings
12
12
Calories
698 kcal
698 kcal
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup cocoa powder
- 1 cup boiling water
- 5 oz semisweet chocolate baking melts or semisweet chocolate chips
White Chocolate Raspberry Mousse
- 2 cups heavy cream
- ½ cup powdered sugar
- 8 oz cream cheese
- 8 oz white chocolate baking squares
- 1 teaspoon raspberry extract
- 1 pint crushed fresh raspberries
Instructions
Chocolate Cake
- Preheat oven to 350°F. Lightly spray two 9″ round baking pans with cooking spray and line with parchment paper.
- In a small bowl whisk the cocoa powder with the boiling water until smooth and set aside.
- In a medium bowl combine the flour, sugar, baking powder, baking soda and salt. Add the milk, vegetable oil, eggs, and vanilla; stir until incorporated. Slowly pour in the cocoa/water mixture and stir until blended. Do not overmix.
- Divide the batter evenly between the prepared pans. Add the semisweet baking melts in a single layer, distributing them across the batter.
- Bake 30–35 minutes. Let the cakes rest 15 minutes, then transfer to a wire rack to cool completely.
White Chocolate Raspberry Mousse
- Melt the white chocolate and let cool completely.
- In a cold bowl whip the heavy cream and powdered sugar to stiff peaks. In another bowl beat the cream cheese, cooled melted white chocolate and raspberry extract until smooth.
- Fold the whipped cream into the white chocolate mixture until combined. Chill until ready to use.
Decorate
- Place one cake layer on a stand, spread a layer of mousse and sprinkle with crushed raspberries, then top with the second layer. Frost the outside with the remaining mousse and garnish with fresh raspberries.
- Chill for two hours before serving. The cake is best served chilled.
Notes
- To store: Keep leftovers covered in the refrigerator for up to 5 days.
- To freeze: Wrap cooled cake layers in plastic wrap and foil; freeze up to 3 months. Thaw at room temperature before frosting.
Keyword
chocolate cake, chocolate cake recipe
chocolate cake, chocolate cake recipe