Incredibly Moist and Fluffy Chocolate Cake
This Moist Chocolate Cake is my favorite chocolate cake. It is a moist triple-layer chocolate cake with a delicious mascarpone frosting and so easy to make. Make this simple chocolate cake for a Birthday, or the holidays or just make up any excuse to make it.
Servings: 1 cake
Equipment
- 3 8 inch cake pans
Ingredients
Chocolate Cake
- 2 cup sugar
- 1 ¾ cup all purpose flour
- 1 cup milk
- 1 cup of boiling water
- ¾ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
Mascarpone Frosting
- 16 ounces room temperature mascarpone cheese
- 1 cup sour cream room temperature
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
Making The Chocolate Cake
- Heat oven to 350 F.
- Prepare 3, 8 inch cake pans by buttering them and adding parchment paper. See post for more info.
- Mix dry ingredients in large bowl.2 cup sugar, 1 ¾ cup all purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon kosher salt
- In a separate large bowl, mix the eggs, milk, oil and vanilla and mix until well combined.2 eggs, 1 cup milk, ½ cup vegetable oil, 1 tablespoon vanilla
- Add wet ingredients to dry ingredients and mix on low speed for a couple minutes.
- Stir espresso powder into the boiling water then add to the batter.1 teaspoon espresso powder, 1 cup of boiling water
- Stir until it is incorporated. Your batter will be VERY thin and this is ok!
- Pour (or ladle) the batter into the prepared cake pans making sure they all have the same amount of batter.
- Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
- When done place on a cooling rack until cool.
Making The Mascarpone Frosting
- In a large bowl add your mascarpone, sour cream, powdered sugar and vanilla.16 ounces room temperature mascarpone cheese, 1 cup sour cream room temperature, 1 cup powdered sugar, 1 tablespoon vanilla extract
- With your hand-held mixer or stand mixer, mix on medium speed for 2 minutes until it is light and fluffy.
Decorating
- With a knife, lightly go around the inside edge of the cake pans making sure the cake is not attached to the sides.
- Gently remove the cakes from the cake pans by grabbing the parchment paper and lifting them.
- With a sharp serrated knife, gently cut away any rounded tops off of the cakes. You want all of the cakes to be flat on top.
- Place anything you cut off of the cakes into a bowl for decorating later.
- Now place one layer of your cake on to a cake stand or large plate.
- Scoop ⅓ of the frosting on to the first layer of cake and spread it out evenly.
- Repeat with the remaining cake layers.
- Now take the cake crumbs you reserved and break them up with your fingers until they are small.
- Sprinkle the cake crumbs on top of the frosting.
Notes
If Cakes Do Not Release from Pans
- If your cakes do not release from the pans, just invert them (turn them upside down) when they are cool and let them sit for 5 to 10 minutes.
- If they still do not release, tap the bottoms of the pans while they are upside down and let them sit for another few minutes until gravity helps them drop.
Storing Cake
- Store any leftover cake in the fridge for up to 1 week.
Nutrition
Calories: 5801kcal | Carbohydrates: 760g | Protein: 92g | Fat: 277g | Saturated Fat: 163g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 946mg | Sodium: 5180mg | Potassium: 2075mg | Fiber: 30g | Sugar: 541g | Vitamin A: 8654IU | Vitamin C: 2mg | Calcium: 1703mg | Iron: 22mg
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!