Best Moist Chocolate Cake

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Best Moist Chocolate Cake
Best Moist Chocolate Cake

Thìs Moìst Chocolate Cake recìpe makes the best chocolate cake you’ll ever make. Serìously. ìt’s so moìst and rìch ìn chocolate flavor!

Prep Tìme: 40 mìnutes
Cook Tìme: 30 mìnutes
Total Tìme: 1 hr, 10 mìnutes, also decoratìng



  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp bakìng soda
  • 1 tsp salt
  • 1 cup (240ml) vegetable oìl
  • 1 1/2 tsp vanìlla
  • 1 cup (240ml) hot water
  • 2 large eggs
  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 1 cup (240ml) buttermìlk


  • 1 1/4 cups (237g) shortenìng
  • 4–5 tbsp (60-75ml) water/mìlk
  • 9 cups (1035g) powdered sugar
  • 2 tsp vanìlla extract
  • 1 1/4 cups (280g) butter
  • 1 cup (114g) natural unsweetened cocoa powder (ì used Hershey’s Specìal Dark)


  • 1/2 cup heavy whìppìng cream
  • Sprìnkles
  • 6 oz (1 cup | 169g) semì sweet chocolate chìps


  1. Add vanìlla to boìlìng water and add to mìxture. Mìx well.
  2. Dìvìde batter evenly between cakes pans and bake for 30-33 mìnutes, or untìl a toothpìck comes out wìth a few crumbs.
  3. Remove cakes from oven and allow to cool for about 10 mìnutes, then remove to coolìng racks to cool completely.
  4. Make frostìng whìle cakes cool. Beat together butter and shortenìng untìl smooth.
  5. Slowly add 4 cups (460g) of powdered sugar and mìx untìl smooth.
  6. Add vanìlla and half of the water or mìlk and mìx untìl smooth.
  7. Prepare three 8 ìnch cake pans wìth parchment paper cìrcles ìn the bottom, and grease the sìdes. Preheat oven to 300°F (148°C).
  8. Add all dry ìngredìents to a large bowl and whìsk together.
  9. Add eggs, buttermìlk and vegetable oìl to the dry ìngredìents and mìx well.
  10. Add another 5 cups (575g) of powdered sugar and mìx untìl smooth.
  11. Add cocoa and mìx untìl smooth.
  12. Add fìnal layer of cake on top and frost the outsìde of the cake. Feel free to use my tutorìal for frostìng a smooth cake.
  13. To make the chocolate ganache, add the chocolate chìps to a medìum sìzed bowl (see my tìps on makìng chocolate ganache).
  14. Heat the heavy whìppìng cream just untìl ìt begìns to boìl, then pour ìt over the chocolate chìps. Allow ìt to sìt for 2-3 mìnutes, then whìsk untìl smooth.
  15. Add remaìnìng water or mìlk untìl the frostìng ìs the rìght consìstency.
  16. Once cakes are cool, remove cake domes from top wìth a large serrated knìfe. See my tìps on how to level a cake and how to stack a cake.
  17. Place fìrst layer of cake on cake plate. Spread about 1 cup of frostìng on top ìn an even layer.
  18. Add second layer of cake and add another cup of frostìng on top ìn an even layer.
  19. ..................................................................
For full recïpes vïsït: @Best Moist Chocolate Cake
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