Moist Chocolate Cake
This moist chocolate cake recipe is so moist, chocolaty and so rich.
The result is one big cake with lots of glossy chocolate frosting.
Inspired by the iconic and oh-so-soft Matilda cake, I was very particular about the final result of this cake.It had to be so soft and moist that you wanted nothing more than to dig in.
And for the first time in my life, I’m proud to say that I put this theory to the test and now I only want to eat cakes using this technique next.
Plus, it took a lot of trial and error to get the ratio of fat to cocoa, flour to sugar just right and through testing.
I discovered that these are the most important ingredients for a perfectly moist chocolate cake ;
- Mayonnaise – Listed in many old-school recipes (and the famous Portillo’s chocolate cake), mayonnaise is used to create rich flavors in chocolate cake. Mayonnaise is basically just a mixture of eggs, oil and vinegar so it adds a lot of protein and fat to the recipe.
- Cornstarch – The first test I did with this recipe was with cake flour because I wanted a really soft cake, but I found that it made the cake a little TOO soft. So I tried all-purpose flour which didn’t make the cake soft enough.
- Vinegar – With a secret ingredient list of mayonnaise, cornstarch, and vinegar, I don’t think anyone would want to give this cake a miss! But trust me, all three work together in harmony to create a truly delicious chocolate cake. And taking the example of a super moist red velvet cake, a tablespoon of vinegar is added to add to the fluffy texture. The vinegar slows down the formation of gluten to create a super soft cake.
Tips for making a moist and moist chocolate cake ;
- Flour – I always say this in every post, and for a reason. It’s the number one reason why most recipes fail. If you use too much flour, the cake will be dry. If possible, measure the flour with a food scale. If not, to ensure the right amount, slowly pour the flour into a measuring cup and level it with the flat edge. If you pour it directly into the flour container, it will compact into the cup, which can leave you with 1/4 cup or more of extra flour.
- Cocoa powder – By the way, this recipe calls for regular unsweetened cocoa powder. Avoid using dutch process as it can take away from the acidity of the cake and may not rise properly. However, if you prefer a deeper color, I recommend substituting 10-15 grams of regular cocoa powder for dutch process.
- Dark brown sugar – This sugar is used for a reason, so if you can afford it, I recommend using it. The added molasses in the dark brown sugar adds an extra layer of moisture to this cake.
- Hot coffee – When mixing the coffee, make sure it’s hot or at least warm. This heat activates the cocoa powder to produce more chocolate flavor.
- Mixing – When adding the dry ingredients to the batter, be careful with the speed of mixing. Mix just enough to bring the batter together. Otherwise, over-mixing the batter can result in a sunken cake.
- Cake strips – This is optional, but it helps to create a perfectly even cake. Cake strips are strips of cloth that are dampened and wrapped around the cake pan before baking. The cloth prevents the heat of the oven from hitting the outside of the cake too quickly, resulting in a more baked edge and a soft interior. With cake strips, the cake bakes perfectly and is moist from the inside out.
- Doneness – Remove the cake when a toothpick inserted into the center comes out clean with a few moist crumbs. The cake will also appear slightly puffed in the center with a slightly foamy surface.
How to Make Chocolate Fudge Frosting ;
This frosting not only makes this chocolate cake look amazing, but it also adds another layer of chocolate that is not too sweet and not too heavy.
First, the butter is creamed until smooth and then the powdered sugar, salt, vanilla, and corn syrup are mixed in. The corn syrup is used to keep the frosting glossy, and the warm water is mixed with the cocoa powder. Then, the cocoa powder is poured into the butter mixture. This will cause the frosting to be a little runny, but don't worry. This amount of liquid is meant to thin the frosting because it helps create a very smooth consistency.
Then, a full bag of chocolate chips is melted and mixed in. The frosting will thicken a little after the chocolate is added, but the result will be a smooth pudding.
To make this frosting firm and easy to spread, refrigerate it for about 45 minutes. Then, stir the frosting with a rubber spatula and test the thickness. If the frosting holds its shape in the bowl (like the picture in this post), then the frosting is ready. If it is still too runny, refrigerate it until it thickens.
