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Moist Chocolate Cake Recipe

This document provides a recipe for a moist chocolate cake, including a list of ingredients and step-by-step instructions for preparation and baking. It also offers optional chocolate frosting and tips for ensuring the cake remains moist. The recipe is suitable for any occasion and emphasizes the importance of certain ingredients and techniques for optimal texture and flavor.

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msgreenhwang
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25 views2 pages

Moist Chocolate Cake Recipe

This document provides a recipe for a moist chocolate cake, including a list of ingredients and step-by-step instructions for preparation and baking. It also offers optional chocolate frosting and tips for ensuring the cake remains moist. The recipe is suitable for any occasion and emphasizes the importance of certain ingredients and techniques for optimal texture and flavor.

Uploaded by

msgreenhwang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Here’s a simple and delicious recipe for a moist chocolate cake that’s rich, soft, and

perfect for any occasion:

🍫 Moist Chocolate Cake Recipe

Ingredients

For the Cake:

 1¾ cups (220g) all-purpose flour


 ¾ cup (65g) unsweetened cocoa powder
 2 cups (400g) granulated sugar
 1½ tsp baking powder
 1½ tsp baking soda
 1 tsp salt
 2 large eggs
 1 cup (240ml) whole milk
 ½ cup (120ml) vegetable oil
 2 tsp vanilla extract
 1 cup (240ml) boiling water or hot coffee (coffee enhances chocolate flavor)
 ½ cup (120ml) sour cream or plain yogurt (adds extra moisture)

For the Chocolate Frosting (optional):

 1 cup (230g) unsalted butter, softened


 3½ cups (450g) powdered sugar
 ½ cup (45g) unsweetened cocoa powder
 ½ cup (120ml) heavy cream or milk
 2 tsp vanilla extract

🔪 Instructions

1. Prep the oven and pans:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them
with parchment paper.

2. Mix dry ingredients:

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and
salt.

3. Mix wet ingredients:

In another bowl, beat the eggs, milk, oil, and vanilla until well combined. Add to the dry
ingredients and mix until just blended.
4. Add boiling water and sour cream:

Slowly stir in the hot water (or coffee) – the batter will be thin, that’s normal. Then gently
fold in the sour cream or yogurt until fully incorporated.

5. Bake:

Divide batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted
in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack.

6. Frosting (optional but amazing):

Beat the butter until creamy. Add cocoa powder and powdered sugar, mixing slowly at first.
Add vanilla and cream gradually until smooth and fluffy. Frost cooled cakes.

💡 Tips for Extra Moisture

 Don’t overbake. Check for doneness early.


 Use sour cream or yogurt. This is a game-changer for texture.
 Add hot liquid. It helps “bloom” the cocoa and keeps it moist.
 Store properly. Wrap in cling film to retain moisture if not eating right away.

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