Okay, let’s be real—dry chocolate cake is the worst. You take a bite, and it crumbles like sand. But this? This cake is pure chocolatey heaven, soft, rich, and oh-so-moist.

I’ve made a lot of chocolate cakes, and trust me, this one is a game-changer. It’s super easy, no fancy tricks, just simple ingredients that make magic happen. And the best part? Every bite is melt-in-your-mouth good.

Imagine cutting into a soft, fudgy cake that stays moist for days. Yep, this isn’t a one-night wonder—it’s the kind of cake that keeps you coming back for more. Perfect for birthdays, celebrations, or just because you need chocolate.

So, what are we waiting for? Grab your mixing bowl, and let’s make the most delicious, moist chocolate cake ever!

Why You’ll Love This Recipe

Extra Moist and Rich: Mayonnaise and hot coffee work together to keep the cake incredibly soft and enhance its chocolate flavor.
Beginner-Friendly: Straightforward ingredients and simple steps make this a go-to recipe for both newbies and experienced bakers.
Versatile: Bake it as a layer cake, sheet cake, or even cupcakes with minor adjustments.
Deep Chocolate Fudge Frosting: Elevates the cake into a chocolate dream.
Perfect for Any Occasion: Birthdays, holidays, or just because you deserve chocolate cake!

Required Kitchen Tools

Mixing Bowls (2-3): For separating dry and wet ingredients, plus a bowl for the frosting.
Measuring Cups & Spoons: For accurate ingredient measurements.
Hand or Stand Mixer: Essential for creaming, mixing batter, and whipping frosting.
Spatula & Whisk: For smooth blending and scraping the bowl.
Two 9-inch Round Cake Pans: Ensures evenly sized layers.
Wire Rack: Allows cakes to cool thoroughly.
Offset Spatula: Helps with easy and neat frosting application.

Ingredients for the Chocolate Cake Batter

Here’s what you’ll need (exact measurements are in the recipe card below):

All-Purpose Flour & Cornstarch: The cornstarch lightens the texture, resulting in a tender crumb.
Unsweetened Cocoa Powder: Provides deep, rich chocolate flavor.
Baking Soda & Baking Powder: Key leavening agents for a nice rise.
Kosher Salt: Balances and intensifies the chocolate notes.
Granulated Sugar & Dark Brown Sugar: A blend of sweetness and moisture for a soft crumb.
Vegetable Oil & Mayonnaise: An unbeatable combo for extra moisture.
Eggs + Egg Yolk: Adds structure, richness, and keeps the cake from being too dense.
Milk & Vinegar: A quick DIY buttermilk for tangy tenderness.
Vanilla Extract: Rounds out the overall flavor.
Hot Coffee: Intensifies the chocolate flavor (substitute hot water + instant espresso if desired).

Variations for Moist Chocolate Cake

Chocolate Chips: Stir a handful of chocolate chips into the batter for extra richness.
Cupcakes: Portion the batter into a 12-count cupcake tin; bake 18-22 minutes.
Sheet Cake: Bake in a 9×13-inch pan for about 30-35 minutes.
Spiced Chocolate: Add a pinch of cinnamon or cayenne for a subtle warmth.
Alternate Frosting: Switch it up with cream cheese frosting or peanut butter frosting.

Step-by-Step Instructions

1. Combine Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.

2. Mix Wet Ingredients

In a large bowl (or the bowl of a stand mixer), blend granulated sugar, dark brown sugar, vegetable oil, and mayonnaise until smooth. Lightly whisk the eggs and egg yolk, then add them along with the vanilla extract.

3. Create Buttermilk Substitute

In a small bowl or measuring cup, stir together the milk and vinegar. Let it sit for 5 minutes to thicken slightly.

4. Incorporate Dry Mixture

Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Pour in the milk-vinegar mixture, then mix gently. Add the remaining dry ingredients and mix until only a few streaks of flour remain.

5. Add Hot Coffee

Slowly pour in the hot coffee (or hot water + espresso powder) while mixing on low speed. The batter will be thin; this ensures a moist final cake.

6. Bake the Cake

Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
Divide the batter evenly into the pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7. Prepare the Chocolate Fudge Frosting

In a large bowl, beat softened butter until creamy.
Add powdered sugar, corn syrup, vanilla extract, and a pinch of salt. Beat on low until combined, then increase speed to medium.
In a separate bowl, whisk together warm water and cocoa powder until smooth. Add this cocoa mixture to the butter-sugar mixture.
Finally, stir in the melted (and slightly cooled) dark chocolate chips. Beat until the frosting is thick, glossy, and spreadable.

Serving and Decoration

Assembly: Place one cake layer on a serving plate or cake stand. Spread a generous amount of fudge frosting on top. Place the second layer over it and frost the top and sides.
Finishing Touches: Decorate with chocolate shavings, sprinkles, fresh berries, or a dusting of cocoa powder.

How to Serve Moist Chocolate Cake

Classic Slice: Enjoy with a glass of cold milk or hot coffee.
Celebrations: Dress it up with candles or festive toppings for birthdays and special events.
À La Mode: Warm a slice and top with vanilla ice cream for an indulgent treat.

Storing Moist Chocolate Cake

Room Temperature: Store in a cool place in an airtight container for up to 2 days.
Refrigerator: Keep the cake covered for up to 5 days. Bring slices to room temperature before serving for the best flavor.
Freezer: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

Nutrition

Serving (1 slice)	Calories	Carbs (g)	Fat (g)	Protein (g)	Sugar (g)
~1/12 of cake	420-450	~56	~20	~5	~35

Nutrition values are approximate and can vary based on specific brands and measurements used.