Moist Chocolate Cake

Rich chocolate flavor, soft layers, and a smooth, creamy ganache—that’s the kind of cake I always wanted to make from scratch. Not dry, not too sweet, and definitely not heavy.

Just balanced, deep cocoa taste and a texture that stays moist for days. The first time I served this cake, no one asked what was in it. They just finished their slices and asked for more. That’s when I knew it worked.

The ganache glides on like silk. The cake layers hold their shape but melt the second your fork hits them. It’s the kind of cake you bring out when you really care about the result.

Every part has a reason behind it—why the batter uses coffee, why the cocoa is Dutch-processed, why the layers are thin and tall.

This recipe isn’t about shortcuts. It’s about getting it right from the first bite to the last crumb.

Table of Contents

Ultimate Moist Chocolate Cake Recipe

Ingredients

For The Chocolate Cake

1 and 3/4 cups all-purpose flour (sifted)
3/4 cup unsweetened cocoa powder (high quality, Dutch-processed preferred)
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (room temperature)
1/2 cup neutral oil (like sunflower or canola)
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 cup hot brewed coffee (freshly brewed, not instant)

For The Chocolate Ganache Frosting And Filling

2 cups semi-sweet chocolate chips or chopped chocolate (good quality)
1 and 1/2 cups heavy cream
1/4 cup unsalted butter (softened)

For Garnish

Chocolate curls or shavings
Edible gold flakes or gold dust (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper at the bottom. Lightly dust the sides with flour.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
Add in buttermilk, oil, eggs, and vanilla extract. Beat on medium speed until smooth, about 2–3 minutes.
Gradually add the hot coffee to the batter while mixing on low speed. The batter will be thin—this is normal and ensures moistness.
Evenly divide the batter between the three prepared pans. Tap each pan gently on the counter to release air bubbles.
Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before assembling.

Preparing The Ganache

Heat the heavy cream in a saucepan over medium heat until it begins to simmer—do not boil.
Pour the hot cream over the chocolate and butter in a heatproof bowl. Let sit undisturbed for 3–4 minutes.
Gently stir until the mixture is completely smooth and glossy. Set aside and let it cool to a thick, spreadable consistency. You can chill it in the fridge for 15–20 minutes, stirring occasionally.

Assembling The Cake

Place one cooled cake layer on a serving plate or cake board.
Spread a thick, even layer of ganache over the top using a palette knife.
Add the second cake layer and repeat the process with more ganache.
Place the final cake layer on top and apply a thin crumb coat of ganache all over the cake. Chill for 20 minutes.
Apply the final ganache layer, smoothing the sides and top with a spatula until it has a glossy, polished finish.
Decorate the top edge with chocolate curls and a touch of edible gold for a luxurious touch.

How Do I Make Sure My Chocolate Cake Turns Out Moist Every Time?

Keeping your chocolate cake moist isn’t luck—it’s all about using the right methods and ingredients. Here are the most important tips to follow:

Use Buttermilk Instead Of Regular Milk: Buttermilk is acidic and helps break down gluten, which makes the cake softer and keeps it moist for longer.
Don’t Overmix The Batter: Mix until the ingredients are just combined. Overmixing causes the cake to become dense and dry.
Add Hot Coffee To Enhance Texture: The heat of the coffee blooms the cocoa powder and creates a smoother, moister crumb.
Weigh Ingredients For Accuracy: Especially with flour. Too much flour leads to a dry cake, so it’s better to use a digital kitchen scale.
Don’t Overbake: Even a few extra minutes in the oven can dry out a cake. Check with a toothpick a few minutes before the timer ends.
Cool The Cake Completely Before Frosting: Trapped steam can turn into moisture loss if you frost a warm cake.

Can I Use This Recipe For Cupcakes Or Sheet Cake?

Yes, you can use this exact chocolate cake recipe to make cupcakes or a sheet cake by adjusting the bake time and pan.

For Cupcakes: Line a standard cupcake pan and fill each about two-thirds full. Bake at 350°F for around 18 to 22 minutes or until a toothpick comes out clean. This recipe makes about 24 standard cupcakes.
For Sheet Cake: Pour the batter into a greased 9×13-inch pan and bake for 35 to 40 minutes. Keep an eye on the top and check the center to avoid overbaking.

The taste and texture will stay the same—soft, chocolatey, and rich—but the format gives you flexibility depending on the occasion.

How Should I Store Chocolate Cake And Keep It Fresh?

If you want your chocolate cake to stay as fresh and moist as the day it was baked, follow these detailed storage tips:

Room Temperature (Short Term): If you’re eating it within 1 to 2 days, keep the cake covered with a cake dome or plastic wrap at room temperature. Make sure it’s in a cool spot away from sunlight or heat.
Refrigerator (Up To 5 Days): Store the cake in an airtight container in the fridge. Before serving, let it sit at room temperature for about 30 minutes so the frosting softens and the texture improves.
Freezer (For Long Term Storage): Wrap individual slices or whole layers in plastic wrap and place them in a freezer-safe bag or box. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Why Does My Chocolate Ganache Get Too Runny Or Too Thick?

Getting ganache just right can be tricky if the cream-to-chocolate ratio or temperature is off. Here’s how to fix common ganache problems:

Too Runny?: Add more melted chocolate or let it cool longer at room temperature. Ganache thickens as it sets, so give it time before adding more ingredients.
Too Thick?: Gently reheat it over a warm water bath or in short microwave bursts, stirring constantly. You can also mix in a small amount of warm cream to loosen it.
Lumpy Or Grainy?: This happens when chocolate isn’t fully melted or the cream was too hot. Use a strainer or blend the ganache briefly with an immersion blender to fix the texture.

Can I Make This Chocolate Cake Ahead Of Time?

Yes, this cake is a great make-ahead dessert. You can prepare it in stages to save time before a party or event:

Bake The Cake Layers A Day Early: Once cooled, wrap the layers tightly in plastic wrap and keep them at room temperature overnight.
Make The Ganache In Advance: Store in the refrigerator for up to 3 days. Reheat gently and stir until smooth before using.
Fully Frosted Cake: Can be stored in the fridge for up to 3 days. Just be sure to let it come to room temperature before serving so the ganache softens.

What Type Of Cocoa Powder Should I Use For Rich Flavor?

Cocoa powder affects both the taste and texture of your chocolate cake, so choosing the right one matters.

Use Dutch-Processed Cocoa: It has a deeper, more intense chocolate flavor and reacts better in recipes that include baking soda and coffee.
Avoid Sweetened Cocoa Mixes: These contain sugar and milk powder, which can mess up your batter’s consistency and taste.
Always Sift Your Cocoa Powder: It helps prevent clumps and creates a smoother batter.

Can I Use Oil Instead Of Butter In Chocolate Cake?

This recipe already uses oil instead of butter, and here’s why that’s a good thing for chocolate cake:

Oil Makes The Cake More Moist: Unlike butter, which solidifies when cool, oil stays liquid at room temperature. This keeps the cake tender and soft even the next day.
Neutral Oils Work Best: Use sunflower, canola, or vegetable oil to avoid altering the flavor of the chocolate.

How Can I Decorate This Chocolate Cake Like The One In The Recipe?

The look of this cake is simple yet elegant, and you can easily get that smooth, clean finish at home with a few tips:

Use A Crumb Coat First: Spread a thin layer of ganache around the cake to seal in crumbs, then chill for 15 to 20 minutes.
Apply A Thick Second Coat: Smooth it with an offset spatula or bench scraper for a polished look.
Add Chocolate Curls On Top: Use a vegetable peeler on a chocolate bar for clean, delicate curls.
Optional Gold Flakes: Gently press edible gold flakes into the ganache for that luxury touch. Use clean, dry tweezers for best results.

Can I Make This Recipe Without Eggs Or Dairy?

If you need to adjust the recipe for dietary needs, here are the most reliable substitutes that won’t change the texture too much:

For Eggs: Use 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
For Buttermilk: Mix 1 cup plant-based milk with 1 tablespoon vinegar or lemon juice and let sit for 10 minutes before using.
For Cream In Ganache: Use full-fat coconut cream or soy cream for a similar richness.

How Do I Know When The Cake Is Fully Baked?

Timing can vary depending on your oven, so always check the cake instead of relying only on the timer.

Use A Toothpick Test: Insert it in the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done.
Cake Should Spring Back: Gently press the top of the cake. If it springs back without leaving a dent, it’s fully baked.
Edges Pull Away From Pan: The sides of the cake will slightly separate from the pan when it’s ready.