Moist Chocolate Layer Cake

Moist Chocolate Layer Cake

 Made  times
Jovy 1

"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."
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Ingredients

55 m servings 460 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.
  3. Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
  4. 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.

Reviews

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This cake is moist and delicious but make sure you mix the sour cream well! I ended up with small clumps of sour cream in the cake. Sour cream is thick so you really have to mix it well. Despite...

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...

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 suga...

So good. It got raves from everyone who ate it. I substituted gluten free flour and1/3 cup apple sauce for 1/3 of the oil. Will make it again for sure.

So delicious. So glad I tried this recipe!! Moist, light, heavenly... Will now be my go to. I used decaf coffee and made my own cake flour following directions online. It all worked out marvelou...

I made this using gluten free flour and it turned out great! Very light and moist! Made a butter cream frosting to top it off, although a variety of different frostings or glazes would work we...

I would Absolutely make it again! I did however substitute 1/2 the oil with applesauce making it that much more moist and delicious Thank-You!

Absolutely amazing recipe but I needed to reduce the sugar and oil so that we could all enjoy due to dietary concerns. I cut the oil to 1/2 cup and added 1/2 cup apple sauce to compensate. I u...

Best chocolate cake ever!!! Very moist!!! Batter is thin. Do not be concerned. It will turn out. I did not understand how it's a layer cake calling for a pan in the directions though. But ei...

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