Moist And Dark Chocolate Cake
Moist and rich chocolate cake with deep cocoa flavor, perfect for chocolate lovers and special occasions, offering a tender crumb and satisfying sweetness.
Ingredients
Instructions
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Combine oil, hot coffee, milk, eggs, and vanilla in a separate bowl.
- Gradually add the liquid mixture to the dry ingredients, one-third at a time, mixing well after each addition.
- Pour the batter into greased and floured 9-inch cake pans or a Bundt pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, or 45 to 50 minutes in a Bundt pan, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist cake, consider substituting some of the milk with sour cream or yogurt. You can also swap half of the oil for unsweetened applesauce for a healthier option. Ensure your ingredients are at room temperature for better mixing. Remember, if you don't have coffee, hot water can be used instead, though coffee enhances the chocolate flavor.
Serving Suggestions
This chocolate cake is perfect for celebrations or a cozy dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Salted Peanut Squares for a sweet treat platter. For a more indulgent experience, drizzle with chocolate ganache or sprinkle with powdered sugar before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, warm slices in the microwave for about 10-15 seconds, or serve at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Moist And Dark Chocolate Cake contains roughly 288 calories, with 7g protein, 43g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (33% of the Daily Value) and iron (26% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 586mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum for proper texture. Whole wheat flour can also be used for a denser cake, though it may slightly alter the flavor.
How can I make the cake less sweet?
To reduce the sweetness, you can decrease the sugar by about 1/2 cup and add a bit more cocoa powder to maintain the chocolate flavor. Additionally, serving with a tart fruit compote can balance the sweetness.
What should I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. Always check for doneness a few minutes early. To remedy dry cake, serve it with a rich chocolate sauce or a scoop of ice cream to add moisture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).