Ultra-Moist Chocolate Cake

A rich, deeply fudgy chocolate layer cake made with sour cream, coffee, cocoa, and a reverse-creaming method. The baked layers are brushed with dark chocolate soak and finished with chocolate fudge frosting.

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Ingredients21

Steps14

Time145 min total

Servings14 servings

Prep time120 min

Cook time25 min

CuisineCake

Difficultymedium

Language🇺🇸 English

Saved5/15/2026

Shared byMichi

Nutrition estimate

Per serving, approximate · Estimated per serving for 14 servings using the listed cake ingredients plus a typical chocolate fudge frosting batch; the separate frosting recipe is not included, so actual nutrition may vary substantially.

Calories

620 kcal

Carbs

78 g

Protein

7 g

Fat

34 g

Steps

Step 1
If using the source’s chocolate fudge frosting recipe, make the frosting first so it has time to set before assembling the cake.
1 batch chocolate fudge frosting
Step 2
Preheat the oven to 165°C (162°C). Lightly grease three 8-inch round cake pans, then line the bottoms with parchment paper and set aside.
Step 3
In a stand mixer bowl, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and fine sea salt. Mix in the cubed butter on low speed until the mixture resembles coarse sand, about 3 minutes.
240 g unbleached cake flourgranulated sugar100 g brown sugar6 g baking powder3 g baking soda5 g fine sea salt98 g cubed unsalted European butter
Step 4
In a bowl with a spout, whisk the hot brewed coffee and Dutch-processed cocoa powder until smooth. Whisk in the sour cream, whole milk, eggs, vegetable oil, and vanilla.