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 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Oven-Fresh Wonders

I love baking this Chocolate Cake with Moist Cocoa Crumb because it's rich, indulgent, and surprisingly easy to make. The moist texture paired with the deep cocoa flavor makes it a favorite among friends and family. I've often found that the secret to the ultimate chocolate cake lies in using high-quality cocoa, which not only enhances the flavor but also gives it that beautiful dark color. Whether it's for a birthday celebration or a cozy afternoon tea, this cake never disappoints.

Created by

Hayley Morton

Last updated on 2026-01-24T11:16:20.546Z

When I first set out to create this chocolate cake, I wanted to achieve a perfect balance between rich flavor and moistness. After several attempts, I discovered that adding an extra egg not only improved the texture but helped incorporate more air into the batter, making it unbelievably fluffy. My family was absolutely thrilled when they tasted the final version!

Another tip I've found invaluable is to let the cake cool completely before frosting. This makes it easier to slice and ensures the frosting doesn't melt away from the heat. Trust me, waiting is worth it when you see how beautifully this cake turns out!

        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

      

Ingredient Insights

When baking this Chocolate Cake, the choice of cocoa powder is vital. Opt for a high-quality unsweetened cocoa powder, as this will greatly influence the cake's flavor and color. The rich cocoa adds depth, while providing a deep brown hue that makes the cake visually appealing. Brands like Dutch-process cocoa can offer a smoother flavor profile, while natural cocoa tends to provide more acidity and depth. Experimenting with different brands could lead you to discover your perfect chocolatey flavor.

Another ingredient that stands out in this cake is the boiling water. While it may seem unusual, adding boiling water to the batter helps to bloom the cocoa, allowing it to release its full potential in flavor and creating a more tender crumb. The resulting batter will be thinner than most, but that's just how it's meant to be. Don't fret if it seems liquidy; this is what contributes to the cake's ultimate moistness.

Baking Tips

When baking, precision in measuring your ingredients can make or break your cake. Use the spoon and level method for measuring flour to avoid adding too much, which can lead to a dense cake. As for the eggs, bringing them to room temperature will assist in achieving an even batter. I often crack them into a bowl and let them sit for about 15 minutes before using them, ensuring they blend seamlessly with the other wet ingredients.

Pay attention to the baking time—begin checking at the 30-minute mark. Oven temperatures can vary, so it's always better to be cautious. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cakes are done. Overbaking can lead to dry layers, which we definitely want to avoid. Once out of the oven, allow the cakes to cool in the pans for a short while but don't leave them too long, or they may become soggy from residual moisture.

Ingredients

Gather all the ingredients before you start baking.

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Make sure to measure all ingredients accurately for the best results.

Instructions

Follow these steps carefully to achieve the best cake.

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth.

Add Boiling Water

Carefully stir in the boiling water until the batter is well combined—it will be thin.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Frosting

In a bowl, beat the butter until creamy, then add cocoa powder and slowly mix in powdered sugar, milk, and vanilla until the frosting is smooth.

Frost the Cake

Once the cakes are completely cool, spread frosting on top of one layer, stack the other layer on top, and frost the top and sides.

Enjoy a slice with a warm cup of coffee or tea!

Pro Tips

For an extra flavor twist, add a pinch of espresso powder to the batter for a deeper chocolate flavor.

Frosting Fun

Frosting is often the crown jewel of a cake, and this recipe's chocolate buttercream is no exception. The key to a smooth frosting lies in beating the butter until it's airy and fluffy before adding powder sugar and cocoa. Mixing them in gradually prevents a dusty mess in your kitchen. You want to mix until the frosting reaches a glossy and smooth consistency; if it's too thick, add a splash of milk. If it’s too runny, sprinkle in more powdered sugar, one tablespoon at a time.

Consider using a spatula or offset knife when applying the frosting to the cake. Start with the top layer, applying a generous amount and allowing some to spill delightfully over the edges, known as a 'crumb coat'. Allow this initial layer to set in the fridge for 15-20 minutes before applying the final, thicker coat of frosting. This technique helps to keep any crumbs from disrupting the smooth finish you're aiming for.

Storage and Serving Suggestions

This Chocolate Cake with Moist Cocoa Crumb stays fresh for several days when stored properly. Keep it in an airtight container at room temperature for up to three days or refrigerate it for up to a week. If you're making it ahead of time, consider freezing the un-frosted cake layers. Wrap them tightly in plastic and then in aluminum foil, and they can last in the freezer for up to three months—perfect for last-minute celebrations.

For serving, pair this indulgent treat with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Adding fresh fruit, like raspberries or strawberries, offers a bright contrast to the rich chocolate flavor while adding a pop of color. This cake would also be fabulous adorned with chocolate shavings or a sprinkle of sea salt, emphasizing the depth of flavors while providing a delightful texture contrast.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them in the refrigerator or freeze them for longer storage.

→ What can I substitute for eggs?

You can use 1/4 cup of applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) as an egg substitute.

→ Do I have to use boiling water?

Yes, adding boiling water helps to dissolve the cocoa powder, resulting in a richer flavor and moist texture.

→ 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 a week.