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Super Moist Chocolate Cake Recipe

Chocolate cake is one of the most popular cakes today, available in a wide range of shapes, sizes, and preparation mєthods. However, because chocolate was traditionally primarily used for drinks, the chocolate cake did not become popular with a large number of diners until 1980.

This Super Moist Chocolate Cake is constructed with a handcrafted chocolate cake and a creamy chocolate cheese frosting. You’ll notice the soft, light, and melt-in-your-mouth texture as soon as you bite into the cake, which is combined with the distinct chocolate flavor to produce an irresistible delightful sensation. On a weekend or a free day, it’s lovely to appreciate a delicious cake cooked by oneself.

INGREDIENTS

FOR THE CAKE:

1 ¼ cup (355 ml) brewed coffee

1 tablespoon (15 ml) pure vanilla extract

3 large eggs

½ cup (118 ml) light sour cream

1 ½ cups (285g) granulated sugar

2 ½ teaspoons (9 g) baking powder

½ teaspoon (2 g) baking soda

½ cup (118 ml) vegetable oil

2 cups (280g) all-purpose flour

½ cup (55 g) cocoa powder

1 teaspoon (5 g) salt

1 tablespoon (5g) espresso powder (optional)

FOR THE FROSTING:

½ cup (55 g) cocoa powder

4 ½ cups (585g) powdered sugar

½ cup (1 stick) unsalted butter

1 tablespoon (15ml) pure vanilla extract

6 ounces cream cheese

2 tablespoons (30ml) milk or heavy whipping cream

INSTRUCTIONS

MAKE THE CAKE:

Step 1: Preheat the oven to 350 degrees F (177 degrees C) and prepare a 9×13 inch baking pan.

Step 2: In the bowl of an electric mixer, add sugar, vegetable oil, eggs, and vanilla and beat on medium speed until combined, the mixture will have a lighter color than the original.

Step 3: Add sour cream to the mixture in step 2 and mix well until combined.

Step 4: In another bowl, add flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using, mix well, sift the mixture through a sieve to make the powder smooth.

Step 5: Divide the dry powder mixture in step 4 into 2 parts and add half of the flour and half of the coffee to the mixture in step 3 and mix well until the mixture is combined.

Step 6: Add the remaining dry powder and coffee to the mixture and mix at low speed until the mixture is completely combined. Use a spatula to scŕäṗệ the sides of the bowl and fold the mixture one last time.

Step 7: Pour the cake batter into the prepared pan and bake in the oven for about 26 to 28 minutes or until the toothpick inserted in the center comes out clean, the cake is done.

Step 8: Remove the cake from the oven and let it cool completely on a wire rack.

FROSTING AND ASSEMBLE:

Step 1: Cut butter into 1-inch-long cubes. Add butter to a bowl mixer and beat for 1 to 2 minutes until butter is slightly softened.

Step 2: Add cream cheese and cream and continue to beat for about 2 to 3 minutes until the mixture is blended, fluffy, and not lumpy, pay attention to scraping the sides of the bowl if necessary.

Step 3: Add cocoa powder, vanilla extract to the mixture in step 2, beat until combined, then slowly add powdered sugar and beat until the mixture is combined and has the desired consistency.

Step 4: Cover the cooled cake with frosting, you can decorate the cake by covering it with a layer of sprinkles.

NOTES:

If light sour cream is not available, substitute it with fat-free Greek yogurt.

If you do not want to use it or you are allergic to coffee, you can use water instead.

This recipe can be made into 24 cupcakes. Bake for 14-16 minutes. The blurring formula will be 1.5x.

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