Super Moist Chocolate Cake is one of those recipes that surprises people the first time they slice into it. It’s baked in a Bundt pan, but instead of the dense, pound cake texture you might expect, this cake is soft, and chocolatey all the way through.
Dutch pressed cocoa deepens the flavor without making the cake bitter. Melted semi-sweet chocolate adds richness. A touch of espresso intensifies the cocoa without making the cake taste like coffee.
If you love chocolate cake that feels rich but not overly sweet, this Bundt style version has that perfect balance.
WHY THIS CAKE IS SO MOIST
Several things work together to keep this cake from being dry. Cake flour creates a finer, lighter crumb than all purpose flour, while sour cream and buttermilk add both moisture and acidity, which helps tenderize the batter. The sour cream and buttermilk keeps the cake soft and moist for days.
Also, don’t overbake it. Pull the cake when a toothpick comes out with a few moist crumbs attached. Overbaking is the fastest way to end up with a dry cake losing that soft texture.
When it’s done right, the crumb is fine and even, the top springs back lightly when touched, and a toothpick comes out with a just few moist crumbs, not wet batter, not dry.
INGREDIENTS THAT MATTER & SMART SWAPS
- Cake flour: This keeps it from being so dense. All purpose flour can be used if needed, but the crumb will be slightly less soft.
- Dutch-pressed cocoa: Provides a smooth mellow flavor, darker color, and mixes smoothly into the batter.
- Espresso powder: Optional but recommended, because it also enhances the chocolate flavor.
- Sour cream & buttermilk: This is key to keep the cake tender and moist. Plain full fat Greek yogurt can replace sour cream, and milk with a splash of lemon juice or vinegar is an alternative for buttermilk.
WHAT MAKES IT TURN OUT PERFECT EVERY TIME
- This isn’t a one bowl cake. Separating steps keeps the batter emulsified and prevents a more dense outcome.
- Sift the dry ingredients to avoid cocoa clumps and overmixing later.
- Cream butter and sugar until visibly lighter in color. This helps to prevent a gritty texture.
- Let the melted chocolate mixture cool before combining or you’ll thin the batter.
- Room temperature dairy matters. Keep refrigerated ingredients at room temperature before mixing so the batter blends smoothly and evenly. Cold sour cream can break the structure.
HOW I KEEP BUNDT CAKES FROM STICKING
Bundt cakes usually stick in the ridges if the pan isn’t fully greased.
I brush melted butter mixed with cocoa powder into every crevice of the pan instead of using flour. This cocoa mixture works every time. It also keeps the chocolate cake looking clean, and prevents white residue on the edges.
Pro Tip – If the mixture thickens, warm it slightly so it spreads easily.
GANACHE TOPPING (EXACT MEASUREMENTS & TROUBLESHOOTING)
For the chocolate ganache topping, you’ll need:
- 6 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Warm the heavy cream in a saucepan just until it begins to steam and barely simmer. Remove from heat, add the chocolate and vanilla, and cover for about 30 to 60 seconds to soften the chocolate. Stir until smooth and glossy.
If the ganache feels too thick to drizzle, stir in 1 to 2 teaspoons of warm cream. If it feels too thin, let it sit for a minute or two to thicken before pouring.
This makes enough ganache for a generous drizzle plus extra for serving.
MORE CAKE RECIPES
If you love Bundt cakes, my Amaretto Bundt Cake is another one that stays incredibly moist and has almond flavor in every bite that makes it feel like it was made at a bakery, but actually isn’t complicated to make.
This Moist Red Velvet Cake with Cream Cheese Frosting delivers that same fluffy light texture with a smooth cocoa flavor throughout, with a whipped light and creamy frosting that balancing out the sweetness.
MORE CAKES
Super Moist Chocolate Cake Recipe
Ingredients
CAKE INGREDIENTS
- 2 cups cake flour
- 1 & 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup dutch pressed cocoa powder
- 1/2 cup unsalted butter (8 tablespoons) At Room Temperature
- 1 & 3/4 cup granulated sugar
- 4 ounces semi sweet chocolate
- 1/2 cup boiling water
- 1 teaspoon instant espresso or coffee
- 1 tablespoon Pure Mexican Vanilla Extract or Regular Pure Vanilla Extract
- 1 cup buttermilk At Room Temperature
- 4 eggs At Room Temperature
- 1 cup sour cream At Room Temperature
GANACHE INGREDIENTS
- 6 ounces semi sweet chocolate chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla
Instructions
CAKE INSTRUCTIONS
- Preheat oven at 350 degrees.
- Shift all dry ingredients (excluding sugar) together into a large bowl. Set aside. Dry ingredients include flour, baking powder, salt, cocoa powder, and baking soda.
- Using a mixer, cream together sugar and butter until blended well together. Scrap the sides of the bowl to ensure everything is mixed well together.
- In a medium to large size bowl place boiling water, coffee, and semi sweet chocolate. Stir until chocolate has melted, and the ingredients are mixed well. Let the melted chocolate mixture cool down.
- Once the chocolate mixture has cooled down, add the wet ingredients to the melted chocolate. These wet ingredients include the Mexican vanilla, eggs, buttermilk, and sour cream. Mix well.
- All the wet ingredients to the creamed sugar and butter. Mix well.
- Next, add the sifted dry ingredients to the mixing bowl, mix just until well combined. Be careful not to over mix the batter.
- Now grease your cake pan. You do this by mixing the melted butter and one additional tablespoon of cocoa powder together. Brush this butter and cocoa mixture all over the cake pan. If the mixture gets thick while brushing the cake pan, heat the mixture in the microwave for a few seconds to loosen up the mixture.
- Now add the cake batter to the cake pan.
- Place the cake pan in the oven. Bake the cake for 45 to 50 minutes or until a toothpick inserted comes out clean with just a few crumbs on it.
- Remove cake from oven, and let it cool completely.
GANACHE INSTRUCTIONS:
- When the cake is almost cooled, make the ganache topping. To make the ganache, warm the heavy cream in a medium sauce pan just until it comes to a boil.
- Remove the heavy cream from the heat source.
- Add the vanilla extract, and chocolate to the heavy cream.
- Cover the sauce pan with a lid for about 30 seconds to a minute to help the chocolate melt.
- Remove the lid and stir the ganache ingredients until the ingredients are well blended.
- Remove cake from cake pan by placing a plate or cake dish over the cake pan.
- Then, while holding the cake dish and cake pan together, turn them both over. The cake should sit on the plate as you pull the cake pan in an upward motion.
- Drizzle the cake with the ganache. Additional ganache can be using as a garnish when serving the cake.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
I made this recipe a little while back and it was so fabulous. I made it into three layers and cut into pieces and froze then I could have a piece of cake throughout the month or serve it to family when the came over. So amazing!
For some reason I do not see the measurements for the ganache on this page. I swear they were their before. Would you mind sending me the details for the ganache so I can make this again. Thanks
Do you make this cake in a Bundt pan?
Yes!
This chocolate cake is unbelievable! My mouth is watering just by looking at the images. Can’t imagine what will happen when have it in front of me! 🙂
I Love this Chocolate cake!! Thanks for sharing this recipe.
No Problem! Thanks!!
LOVED that you placed a dash of coffee in the cake. And the photos are spectacular! Amazing work, again, Sharee!:) Kudos! Looking forward to more Savory Spicerack after the graduation:) xoxo
Thanks so much! Between school, family, and work obligations, I feel there is no time left for anything! Looking for to the end of school!