Rich & Moist Chocolate Cake Recipe

This chocolate is one you make once and suddenly become the person everyone asks to bring dessert. It’s rich, it’s moist, and it’s covered in the kind of silky-smooth ganache that makes you close your eyes after every bite.

I made this last weekend, and before I could even grab a plate, my family was already hovering over it—forks in hand, stealing warm bites straight from the pan. No regrets. It was a chocolate lover’s dream come true.

And here’s the thing: it’s ridiculously easy to make. So, if you’ve been searching for a chocolate cake that delivers big time on flavor, texture, and pure indulgence—this is it. Let’s bake.

Rich & Moist Chocolate Cake Recipe

Prep Time: 15 minutes | Cook Time: 35 minutes | Cooling Time: 2 hours

Ingredients

For the Chocolate Cake:

• • • 5 large eggs
    • 1 ½ cups buttermilk (see substitution below)
    • 1 ½ cups warm water
    • ½ cup coconut oil
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 3 cups granulated sugar
    • 1 ½ cups cocoa powder
    • 1 tablespoon baking soda
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons salt

For the Chocolate Ganache:

• • • ½ cup dark chocolate, chopped
    • ½ cup heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease your cake pan with butter and dust it lightly with flour to prevent the cake from sticking. If you are using multiple pans, line them with parchment paper for easy removal.

2. In a large mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk the ingredients to ensure they are well combined. Sifting helps aerate the dry ingredients, making the cake light and fluffy.

3. In a separate bowl, whisk together the eggs, buttermilk, warm water, coconut oil, and vanilla extract. Stir until fullycombined. The warm water helps to bloom the cocoa powder, intensifying the chocolate flavor.

4. Slowly pour the wet ingredients into the dry ingredients while mixing on low speed. Once everything is combined, increase the speed to medium and beat until smooth. Be careful not to overmix, as this can make the cake dense.

5. Pour the batter evenly into the prepared cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. If baking multiple layers, ensure the batter is evenly distributed to maintain uniform thickness.

6. Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before frosting. If you attempt to frost a warm cake, the ganache may melt and become runny.

7. In a small saucepan, heat the heavy cream until warm but not boiling. Pour it over the chopped dark chocolate in a bowl and let it sit for two to three minutes. Stir gently until the chocolate is fully melted and the ganache is smooth. Place the ganache in the refrigerator for about two hours to allow it to thicken.

8. Once the cake has completely cooled, spread the thickened chocolate ganache evenly over the top and sides using a spatula. If making a layered cake, spread the ganache between each layer before covering the entire cake.

9. For added texture and flavor, garnish the cake with fresh berries, chocolate shavings, crushed nuts, or shredded coconut- our rotary cheese grater can handle all the grating! 

10. Slice and serve the cake at room temperature. Pair it with a scoop of vanilla ice cream or a cup of coffee for a truly indulgent dessert experience.

Tips and Twists for Moist Chocolate Cake

No Buttermilk? Try This Substitute

If you do not have buttermilk, mix 1 ½ cups of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 to 10 minutes before using. This creates a similar acidity level to buttermilk, helping to keep the cake moist.

How to Make a Layered Cake

For a layered cake, divide the batter evenly into three 8-inch cake pans. Bake at 350°F for 30 to 35 minutes. Once cooled, stack the layers with ganache or your favorite filling, such as fruit jam or whipped cream.

Vegan Alternative

To make this cake vegan, substitute eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use plant-based milk with vinegar instead of buttermilk, and replace coconut oil with vegan butter.

Health Benefits of Chocolate Cake

• Dark chocolate contains antioxidants that help reduce inflammation and support heart health.
• Eggs provide a great source of protein and essential vitamins.
• Cocoa powder is rich in flavonoids that may improve brain function.
• Coconut oil (instead of butter) adds healthy fats that can support metabolism.
• When consumed in moderation, a well-made chocolate cake can be a satisfying treat without excessive guilt.

Essential Kitchen Tools for This Recipe

• Mixing Bowls – Ideal for combining ingredients evenly.
• Immersion Blender – Ensures a smooth batter without lumps.
• Cake Pans – Evenly distributes heat for perfectly baked layers.
• Cooling Rack – Prevents condensation and maintains the cake’s texture.
• Spatula – Helps achieve a smooth ganache finish.

Check out Zulay Kitchen’s premium baking tools to make baking easier and more enjoyable.

Frequently Asked Questions

How do I store chocolate cake?

Store the cake in an airtight container at room temperature for up to three days. If refrigerated, it can last up to a week. Before serving, let the cake come to room temperature to restore its soft texture.

Why is my chocolate cake dry?

A dry cake can result from overbaking, overmixing, or using too much flour. Ensure accurate measurements and check for doneness a few minutes before the recommended baking time.

Can I use a different oil instead of coconut oil?

Yes, you can use vegetable oil or melted butter as a substitute. Coconut oil adds a slight richness, but other oils work well too.

How can I make my ganache thicker?

If your ganache is too thin, refrigerate it for an additional 30 minutes to allow it to firm up. The cooling process helps the chocolate and cream set to a thicker consistency. If it's still too thin, try adding more melted chocolate and stirring until fully incorporated. 

What other frostings can I use?

If you prefer a different frosting, try buttercream, cream cheese frosting, or whipped ganache for a lighter texture.

Can I add coffee to this cake?

Yes, adding coffee is a great way to intensify the chocolate flavor of the cake without making it taste like coffee. If you want an even stronger flavor boost, you can dissolve the coffee in warm water before adding it to the mixture. Some bakers also substitute part of the liquid with brewed coffee for an extra layer of complexity. This simple addition brings out the natural bitterness of the cocoa and balances the sweetness of the cake beautifully.