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Moist Chocolate Cake

Moist Chocolate Cake Recipe

This Moist Chocolate Cake Recipe delivers a rich, fudgy crumb with deep chocolate flavor and a silky chocolate milk frosting. Perfect for birthdays, family gatherings, or whenever you’re craving a decadent dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • For The Cake
  • 1 cup + 2 tbsp 140 g all-purpose flour
  • 1/4 cup + 1 tbsp 35 g unsweetened cocoa powder
  • 1 tsp 4 g baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup 55 ml vegetable oil (or sunflower or canola oil)
  • 3/4 cup 150 g white granulated sugar
  • 2 tbsp 30 g yogurt
  • 3/4 cup + 1 tbsp 195 ml whole milk
  • For The Frosting
  • 1 1/4 cups 150 ml milk
  • 3 oz 85 g chocolate bar, chopped

Method
 

  1. Preheat the oven: Set oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
  3. Combine wet ingredients: In a separate large mixing bowl, whisk oil, sugar, and yogurt until smooth. Stir in vanilla extract.
  4. Add milk gradually: Alternate adding the dry ingredients and milk to the wet mixture, stirring until just combined. Be careful not to overmix—the batter should be smooth but not overworked.
  5. Bake the cake: Pour batter into prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare the frosting: In a small saucepan, heat milk until just simmering. Remove from heat and add chopped chocolate. Stir until smooth and glossy. Let cool slightly to thicken.
  7. Frost the cake: Once the cake is fully cooled, spread the frosting evenly over the top and sides. Slice and serve.

Notes

  • For an extra rich flavor, use Dutch-processed cocoa powder.
  • This cake pairs beautifully with a scoop of vanilla ice cream or fresh berries.
  • If you prefer cupcakes, divide batter into a 12-cup muffin tin and bake for 18–20 minutes.