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Super Moist Chocolate Cake

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This Super Moist Chocolate Cake is rich on chocolate flavor and moist in texture. Best of all it’s easy to make, and you don’t even need to turn on your mixer. Just a large bowl and a couple of liquid measuring cups will do just fine.

Super Moist Chocolate Cake on cake pedestal.

As I mentioned above you won’t need a mixer for the cake but you will need one for the chocolate Swiss meringue buttercream that pairs perfectly with this cake.

Overhead shot of Super Moist Chocolate Cake on cake pedestal.

Super Moist Chocolate Cake

Super Moist Chocolate Cake gets its rich flavor from the use of espresso powder. Boiling water is used to melt the instant espresso powder so that it easily incorporates into the cake batter. TIP: To accurately measure boiling water, bring a saucepan of water to a boil. Make sure you boil more than you need. Pour boiling water into a heatproof liquid measuring cup with the espresso powder and whisk to melt and combine. Cool the mixture about 10 minutes before using.

Chocolate Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
  • Make sure your chocolate is completely melted and cooled about 10 minutes before adding it to your buttercream.
Super Moist Chocolate Cake on cake pedestal.

Cake Assembly

  • Place one cake layer on an 8-inch cake board and place it on a cake turntable with a nonslip mat. Spread about 2/3 cup buttercream on top and spread in an even layer all the way to the edge of the cake, using an offset cake spatula.
  • Place second cake layer on top.  Spread about 2/3 cup buttercream on top in an even layer all the way to the edge of the cake. Place third cake layer on top (bottom side up) and press gently to adhere. 
Super Moist Chocolate Cake filled and stacked.

What Is A Crumb Coat?

A crumb coat is a thin layer of buttercream that covers the cake and seals in any loose crumbs. Applying a crumb coat also gives you a base to allow for your cake decorations to adhere.

Three quarter angle of Super Moist Chocolate Cake on cake pedestal.

Cake Decorating Tools

Slice of Super Moist Chocolate Cake on plate.

Make Ahead

  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.
  • Chocolate buttercream is best made the day of cake assembly.
Slice of Super Moist Chocolate Cake on plate.

Super Moist Chocolate Cake Baking Schedule

  • Day 1: Bake chocolate cake layers.
  • Day 2: Prepare buttercream, assemble cake and serve.
Close up of Super Moist Chocolate Cake slice with fork.

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Super Moist Chocolate Cake layers.

Suggested Recipes

Adapted from The Magnolia Bakery Handbook by Bobbie Lloyd

Super Moist Chocolate Cake on cake pedestal.

Super Moist Chocolate Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 2 hours

Super moist and rich dark chocolate cake filled and frosted with chocolate Swiss meringue buttercream, topped with chocolate crispies and chocolate truffles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • 2 cup liquid measuring cup
  • Stand mixer
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat (for cake turntable)
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Large rimmed baking sheet
  • Piping bag
  • Wilton piping tip #1M
  • 1/2 cup 3 MM Chocolate Crispies
  • Chocolate truffles

CHOCOLATE CAKE

  • 2 cups plus 2 tablespoons (15 ounces/428 grams) granulated sugar
  • 1 3/4 cups (8.3 ounces/237 grams) all-purpose flour
  • 3/4 cup plus 2 tablespoons (3 ounces/87 grams) unsweetened Dutch-processed cocoa powder, sifted
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 cup (8 ounces/240 grams) whole milk
  • 1/2 cup (3.6 ounces/104 grams) vegetable oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons instant espresso powder
  • 3/4 cup (6.3 ounces/180 grams) boiling water

CHOCOLATE SWISS MERINGUE BUTTERCREAM

  • 1/2 cup plus 2 tablespoons egg whites
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces and softened
  • 2 teaspoons vanilla extract
  • 6 ounces bittersweet chocolate, melted and cooled

Instructions

CHOCOLATE CAKE

  1. Adjust an oven rack to the middle position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray.
  2. In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. In a 4 cup liquid measuring cup or bowl, whisk together the eggs, milk, oil and vanilla extract.
  4. In a 2 cup liquid measuring cup or bowl whisk together the espresso powder and boiling water.
  5. Add the egg-milk mixture to the dry ingredients and whisk together to combine. Use a rubber spatula to scrape down the sides of the bowl.
  6. Pour the espresso mixture into the batter and whisk to combine. The batter will be thin.
    Divide the cake batter between the prepared cake pans and bake for 25 to 30 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs attached.
  7. Let cakes cool in their pans for 30 minutes on wire racks. Invert cakes on to wire racks to cool completely.

CHOCOLATE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Add the melted chocolate and mix until combined.

ASSEMBLE

  1. Place one cake layer on an 8-inch cake board and place it on a cake turntable with a nonslip mat. Spread about 2/3 cup buttercream on top and spread in an even layer all the way to the edge of the cake, using an offset cake spatula.
  2. Place second cake layer on top. Spread about 2/3 cup buttercream on top in an even layer all the way to the edge of the cake. Place third cake layer on top (bottom side up) and press gently to adhere.

CRUMB COAT

  1. Apply a small amount of buttercream on top of the cake and spread a thin layer of buttercream over the top and sides of the cake with an offset cake spatula, creating a crumb coat. Place the cake in the freezer to chill for 15 minutes.

DECORATE

  1. Line an 8-inch acrylic disc with parchment paper and set aside. Apply a large dollop of buttercream to the top of the chilled cake and spread in an even layer. You should have extra buttercream hanging off the edge. Place the acrylic disc on top, parchment side down and line the disc up with the bottom cake board.
  2. Apply more buttercream to the sides of the cake, making sure the entire bottom cake board is covered in buttercream. Gently touch the bottom cake board and top acrylic disc with a cake scraper and rotate the turntable to even out the buttercream. Continue this process all around to smooth out the buttercream. Apply more buttercream to any gaps and repeat until completely covered and smooth.
  3. Line a large rimmed baking sheet with parchment paper. Carefully pick up the cake by the bottom cake board and place the cake in one hand. With your other hand apply chocolate crispies to the bottom edge of the cake. Let the sprinkles that don’t catch onto the cake fall on to the lined rimmed baking sheet to reuse as needed.
  4. Chill the cake in the freezer for another 10 to 15 minutes before removing the acrylic disc.
  5. Gently place an offset cake spatula under the acrylic disc and gently rotate the turntable until the disc releases. Peel off the parchment paper and fill in any gaps with more buttercream if needed and spread evenly.
  6. Fit a piping bag with Wilton piping tip #1M and fill with buttercream. Pipe 8 swirls around the top edge of the cake. Sprinkle with more chocolate crispies and top each swirl with a chocolate truffle. Carefully transfer the cake to a cake pedestal and serve.

Notes

MAKE AHEAD:

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.

Chocolate buttercream is best made the day of cake assembly.

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