Moist Chocolate Cake

5 from 4 reviews

This moist chocolate cake is inspired by Matilda's chocolate cake. It is a super moist and fudgy chocolate cake filled with silky chocolate frosting.

Prep Time45

Cook Time23

Decorating Time30

Total Time1 38

Servings: slices

Calories: 642kcal

Preheat the oven to 350℉. Line three 8-inch cake pan with baking nonstick spray. Line the bottoms with parchment paper circles. Spray again.
In a large bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt.
2 cups All-purpose flour, 1/4 cup Cornstarch, 1 cup Unsweetened cocoa powder, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp Salt
In a separate bowl, mix the oil, sugar, brown sugar, eggs, vanilla, vinegar, sour cream, and buttermilk. Use a whisk to mix it. Slowly whisk in the hot water.
1 cup Oil, 1 cup White granulated sugar, 3/4 cup Brown sugar, 4 Large eggs, 1 tsp Pure vanilla extract, 1 tsp White vinegar, 1 cup Buttermilk, 1 cup Hot water, 1/2 cup Sour cream
Pour the wet ingredients into the dry ingredients. Whisk until smooth and no flour lumps.
Pour the cake batter evenly into the three cake pans. Bake for 22-25 minutes. Bake until a toothpick inserted comes out clean.
Let the cakes sit in the hot pans for 10 minutes before transferring to cooling racks. Cool completely before decorating.

In a medium bowl, sift the powdered sugar and cocoa powder together. In a small bowl, add the chocolate chips and heat in the microwave for 20 second intervals. Mix well in between. Heat and mix until melted.
1 1/2 cups Powdered sugar, 3/4 cup Unsweetened cocoa powder, 2 cups Semi-sweet chocolate chips
Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl using a rubber spatula. Beat for another minute.
2 cups Unsalted butter
Add in half of the powdered sugar on low speed until combined. Add the rest of the powdered sugar and mix.
Add in the corn syrup, vanilla, salt, and melted chocolate chips. Mix on high speed until smooth.
3 TBSP Light corn syrup, 1 tsp Pure vanilla extract, 1/4 tsp Salt

Place the first cake layer down. Spread 3/4ths cup of frosting over the cake. Top with the second cake layer and spread another 3/4ths cup of frosting.
Place the last layer of cake upside down (the bottom of the cake facing up). Spread a light layer of frosting over the cake. Freeze for 15 minutes to lock in the crumbs.
Frost the rest of the cake. I used all of the frosting. I used an offset icing spatula to create the swirls in the frosting.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.