My Go-To Moist Chocolate Cake (Perfect Base Layer)
You won't believe how simple it is to make My Go-To Moist Chocolate Cake (Perfect Base Layer)! Made from scratch to perfection, it's moist, rich and can be topped with virtually any delicious frosting! Be ready, because I have no doubt you'll be going back for more!
Ingredients
Chocolate Cake
- 25 g unsweetened cocoa powder I use Valrhona
- 1 tsp instant coffee powder I use Moccona
- 120 ml hot water
- 100 g granulated sugar 1/2 cup
- 50 g brown sugar 1/4 cup
- 128 g plain flour 1 cup
- 10 g corn flour 1 tbsp
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 60 ml vegetable oil
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp vanilla bean paste or extract
- 100 g sour cream
- 1 egg large room temperature
Chocolate Frosting
- 30 g butter unsalted
- 60 g chocolate chips I use Callebaut 811
- 200 ml sweetened condensed milk
- 3 tbsp icing/powdered sugar
- 50 ml heavy cream thickened cream in Australia
Instructions
Chocolate Cake
- Adjust rack to middle position and preheat oven at 170℃ / 340℉;
- Grease the base and sides of a 20cm/ 8-inch baking pan with butter, then line with parchment paper on the base only;
- In a bowl, combine cocoa powder, instant coffee powder and hot water, set aside for 5 minutes to allow it to bloom - this will accentuate the rich, chocolatey flavor;
- In a separate bowl, mix the granulated sugar and brown sugar. Sift in the plain flour, cornflour, baking powder and baking soda. Add salt and whisk everything together until well combined.
- To the bowl with the bloomed cocoa powder, add the remaining wet ingredients, i.e. vegetable oil, apple cider vinegar, vanilla, sour cream and an egg. Whisk until just combined;
- Poor the wet ingredients into the bowl of dry ingredients and whisk together until just combined;
- Pour the batter into the cake tin and bake at 170℃ / 340℉ conventional (top and bottom heating i.e. no fan) for 28-30 minutes;
- Perform a skewer test to ensure it comes out clean, then remove the cake from the oven.
- Allow the cake to cool completely in the cake pan, or for at least 30 minutes;
- Run a knife around the side of the cake pan and release the cake;
- Transfer cake to a stand, then frost using an offset spatula or spoon, ready to serve ENJOY!
Chocolate Frosting
- In a small pot using a low to med flame, melt together butter, chocolate chips, sweetened condensed milk and icing sugar. Stir continuously until it bubbles;
- Then add heavy cream and continue to stir continuously, bring to a boil then turn off the heat;
- Cover with plastic wrap and place in the refrigerator to cool.