Video
Best Moist Chocolate Cake MIX
Making chocolate cake just got easier! I've turned my most popular Moist Chocolate Cake recipe into a homemade chocolate cake mix so you can have it ready and waiting for any time you're in the mood to bake. With this magic mix on hand, you'll be able to make delicious and super moist chocolate cake in no time at all!
Ingredients
NOTE: I highly recommend using a kitchen scale to weigh the ingredients for the most accuracy. This recipe makes a total of approximately 1260g (+/- 5g) of dry mix which is enough to make two batches of my Best Moist Chocolate Cake.
Homemade Chocolate Cake Mix:
- 3 ½ cups (500g) all-purpose flour
- 1 ⅓ cups (112g) cocoa powder (I prefer this Dutch cocoa or this one)
- 2 teaspoon (9g) baking powder
- 2 teaspoon (11g) baking soda
- 3 cups plus 1 ½ tbsp (620g) granulated sugar
- 1 ½ teaspoon (9g) salt
Ingredients to prepare the batter:
- 3 ½ cups minus 1 tbsp (630g) Homemade Chocolate Cake Mix*
- ½ cup (118ml) vegetable oil (I prefer sunflower oil)
- 2 large eggs
- ¾ cups (180ml) full fat sour cream
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (237ml) hot coffee or water
1 x Recipe for The BEST Chocolate Frosting
*I recommend using a scale to weigh out 630g of cake mix. If you use cup measures, then level off 3 ½ cups and remove 1 tablespoon. For reference, 1 cup of Homemade Chocolate Cake Mix is equivalent to 183g.
Instructions
- Make the cake mix. Use a fine mesh sieve to sift flour, cocoa powder, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend very well so the ingredients are evenly combined. Preferably, use a stand mixer with the paddle attachment and mix on low speed for 2 minutes to evenly blend all ingredients. You can also place all the ingredients in a resealable plastic bag and shake it up very well for 30 seconds to distribute the dry ingredients evenly. You will need 630g of this mix to make one batch of cake (one two layer 8-inch cake).
- Preheat oven to 350°F. Lightly grease two 8-inch round cake pans, dust lightly with flour and line the base with rounds of parchment paper.
- First prepare the coffee and keep it hot. If you are using instant coffee, add 1 tablespoon of instant coffee granules or 2 teaspoons of espresso powder to 1 cup of just boiled water and set it aside while you prepare the batter.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric handheld mixer on medium-low until blended. You can also mix by hand with a wire whisk. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and mix until evenly combined and the batter is smooth. The batter will be quite thin.
- Divide batter evenly between the prepared pans and tap the pans on the countertop to allow any large air bubbles to surface and pop. Bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before running a knife or offset spatula around the sides and inverting the cakes onto the rack to cool completely.
- While the cakes are cooling, prepare my BEST Chocolate Fudge Frosting.
- Assemble the cake. Once cakes are cooled, place one cake layer on a serving plate. Use a large offset spatula to spread about ¾ cup of frosting over the top, spreading it out to the edges. Place the other cake layer on top so it aligns with the sides of the bottom layer. Cover the entire cake with frosting and use the offset spatula to even out the sides and make swooshes and swirls on the top layer. Enjoy!
