Chocolate Cake With Moist Cocoa Crumb

Name: Chocolate Cake With Moist Cocoa Crumb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 oz semisweet chocolate, finely chopped; ¼ cup powdered sugar

Highlighted under: Everyday Baking Joy

I absolutely love baking, and there's something extra special about making a chocolate cake from scratch. This Chocolate Cake With Moist Cocoa Crumb has a deep, rich flavor that perfectly balances the sweetness. Each bite reveals a moist texture that feels like a hug in dessert form. I particularly enjoy how easy it is to incorporate quality cocoa into this cake, transforming simple ingredients into a decadent treat that impresses friends and family alike. Whether for a birthday or a casual gathering, this cake never fails to delight everyone's palate.

Created by

Aubrey Collins

Last updated on 2026-01-24T09:34:16.922Z

When I first made this cake, I was thrilled with how the moist cocoa crumb turned out. I experimented with different ratios of cocoa to flour, and now I'm convinced that a touch of espresso powder elevates the chocolate flavor without making it taste like coffee. Adding warm water to the cocoa mixture before incorporating it into the batter makes such a difference—it really helps to intensify the cocoa's richness.

On the day I served this cake, I topped it with a simple frosting made from whipped cream and chocolate ganache. It was such a hit! I noticed that allowing the cake to cool fully before frosting made the layers stand out beautifully, showcasing that incredibly moist crumb I worked so hard to achieve. This is a cake that you'll want to make again and again!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Cocoa Powder

Cocoa powder is the star ingredient in this chocolate cake, contributing to its intense flavor and dark color. Opt for high-quality unsweetened cocoa powder, as it imparts a depth of flavor that sweetened varieties simply can't match. Dutch-processed cocoa can also be used for a smoother, less acidic taste, but be sure to adjust the leavening agents since it may react differently. I recommend experimenting with different cocoa brands to discover your preferred flavor profile.

The amount of cocoa used can greatly influence the cake's texture. In this recipe, the combination of cocoa powder with all-purpose flour provides a balanced structure, ensuring that the cake remains moist yet holds its shape when sliced. If you prefer a richer taste, consider adding an extra tablespoon of cocoa, but do keep an eye on the moisture levels; it’s all about balance for that perfect crumb.

Achieving the Ideal Texture

Baking times can vary based on your oven and the type of pans used. For this chocolate cake, the key is to monitor it closely as it approaches the 30-minute mark. Look for a slight dome in the center and a toothpick that comes out clean or with a few crumbs, not wet batter. If the cakes are overbaked, they may dry out, so check for doneness a couple of minutes before the time is up.

The cooling process is vital for achieving the desired moist texture. After removing the cakes from the oven, let them cool in their pans for about 10 minutes to help them set and prevent sticking. When you transfer them to a wire rack, ensure they cool completely before frosting. This step not only helps with decoration but also seals in moisture, providing that delightful ‘hug in a cake’ experience with every bite.

Frosting Tips for Perfection

For the frosting, using heavy cream is essential for that silky, rich texture. When heating the cream, avoid boiling it too vigorously; a gentle simmer is preferred. As you pour the hot cream over the chocolate, letting it rest for five minutes allows for a smoother melting process, ensuring there are no lumps. Whisk gently to incorporate air, aiming for a glossy finish that will spread beautifully over your cake.

If you find the frosting too thick, a splash of additional warm cream can help loosen it up, allowing for easier spreading. Conversely, if the frosting is too thin, let it cool in the refrigerator for a short time to thicken. Play around with the sweetness by adjusting the powdered sugar – you can always start with less and taste as you go, ensuring it complements the rich chocolate flavor perfectly.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup heavy cream
8 oz semisweet chocolate, finely chopped
¼ cup powdered sugar

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla to the dry mixture and mix on medium speed for 2 minutes. Then stir in the boiling water until fully combined.

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting

To make the frosting, heat the heavy cream until just boiling, then pour it over the chopped chocolate. Let it sit for 5 minutes, then whisk until smooth. Add powdered sugar and mix until incorporated.

Assemble and Frost

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the entire cake.

Pro Tips

For an extra layer of flavor, consider adding orange zest to the batter or frosting for a refreshing twist.

Serving Suggestions

This cake is wonderfully versatile and can be served in many delightful ways. Slicing it into generous wedges is perfect for celebrations, but I also enjoy pairing it with fresh berries or a scoop of vanilla ice cream for contrast. For those who appreciate a touch of elegance, a dusting of cocoa powder or a sprinkle of sea salt can elevate the presentation and flavor.

For an even more indulgent experience, consider drizzling caramel or berry sauce over each slice before serving. This not only enhances the visual appeal but also brings an additional layer of flavor that complements the chocolate beautifully. Additionally, consider garnishing with whipped cream and chocolate shavings for a truly decadent look.

Storage and Make-Ahead Tips

To keep the cake fresh, store it in an airtight container at room temperature for up to three days. If you need a longer shelf life, you can refrigerate it, but wrap each layer tightly with plastic wrap to prevent drying out. Alternatively, freeze the cake layers individually wrapped; they'll maintain their quality for up to three months. When you're ready to enjoy, simply thaw in the refrigerator overnight before frosting.

If you're prepping ahead of time, consider making the cake layers a day in advance. They can be wrapped and stored, allowing you to focus on frosting and decorating on the day of your event. This is also a great way to streamline your baking process, making it less stressful and more enjoyable, especially for larger gatherings.

Questions About Recipes

→ Can I use a different type of cocoa powder?

Yes, you can use Dutch-processed cocoa powder for a milder flavor, but it may alter the color slightly.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

→ Can I freeze this cake?

Absolutely! Wrap the cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.

→ What can I add to enhance the flavor?

Try adding a teaspoon of instant coffee or espresso powder to the batter to deepen the chocolate flavor.