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; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 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 cup finely grated dark chocolate

Highlighted under: Dessert Corner

I love baking, and this Chocolate Cake with Moist Cocoa Crumb truly has my heart! The combination of rich cocoa with a hint of coffee brings out an incredible depth of flavor that’s simply irresistible. As I whip up the batter, the aroma fills my kitchen, inviting everyone around to catch a whiff of what’s coming. This cake isn’t just another dessert; it’s a celebration of chocolate that turns any occasion into a special moment. If you’re looking to impress friends and family or simply indulge yourself, this cake is a must-try!

Created by

Harper Collins

Last updated on 2026-01-24T09:10:10.947Z

When I first made this Chocolate Cake with Moist Cocoa Crumb, I was skeptical about the crumb texture. However, I learned that incorporating finely grated chocolate into the batter added a delightful twist. It not only enhanced the cake’s flavor but also made it extra soft and moist. Each slice is a true testament to why this cake has become a staple in my baking repertoire.

For a fun variation, I once added a splash of orange zest to the batter, creating an unexpected contrast that took the cake to new heights. I encourage everyone to experiment; it’s the little tweaks that can turn a great recipe into an unforgettable experience!

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

Essential Techniques for a Flawless Cake

Achieving the perfect texture begins with the cake's mixing technique. It's essential to not overmix the batter after adding the eggs and wet ingredients. Overmixing can lead to a dense cake instead of a light and fluffy one. Mix just until the dry ingredients are incorporated, and you'll maintain that desirable airy structure. Remember to scrape the sides of the bowl to ensure even mixing without leaving pockets of unmixed flour or cocoa powder.

Another key technique is to incorporate the boiling water properly. Once you stir in the boiling water, the batter will be quite thin, but that's what makes the cake moist and rich. The heat from the water activates the cocoa powder, enhancing its flavor while keeping the cake tender. Don't worry if it seems runny; just ensure everything is well combined and proceed to the baking stage.

Choosing and Using Quality Ingredients

The chocolate quality you choose for this recipe directly impacts the flavor of your cake. Opt for a high-quality dark chocolate with at least 70% cocoa content for the best taste and depth. The finely grated chocolate melts into the batter, creating little pockets of rich chocolate flavor throughout the cake. If you need a substitute, consider using semi-sweet chocolate, but note that it will result in a sweeter cake.

Don't overlook the importance of fresh ingredients, especially the eggs and milk. Room temperature ingredients blend more smoothly and help to create a uniform batter. If you're short on time, place cold eggs in warm water for about 10 minutes to quickly bring them to room temperature. Using whole milk instead of low-fat options is also advisable, as it contributes to the cake's moistness and richness compared to lower-fat varieties.

Ingredients

Cake Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
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 cup finely grated dark chocolate

Instructions

Steps

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. If desired, line the bottoms with parchment paper for easy removal.

Mix Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, milk, oil, and vanilla. Gradually add this mixture to the dry ingredients, mixing until well combined.

Add Boiling Water

Carefully stir in the boiling water until the batter is smooth. Finally, fold in the grated chocolate for that extra chocolaty delight.

Bake the Cakes

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

Cool and Assemble

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Once cool, you can frost with your favorite chocolate frosting.

Enjoy Your Cake!

Pro Tips

For extra moisture, consider brushing the cooled cakes with simple syrup before frosting. This will enhance the flavor and keep the cake fresh for longer.

Storage and Make-Ahead Tips

This chocolate cake stores exceptionally well, making it a perfect make-ahead dessert. Wrap the cooled cakes in plastic wrap or aluminum foil and store them in the refrigerator for up to five days. If you prefer to freeze it, place the wrapped cakes in a freezer-safe bag or container, where they will stay fresh for up to three months. Thaw them in the refrigerator overnight before decorating or serving.

If you're preparing for an event, consider baking the cakes a day in advance. It allows the flavors to deepen and the texture to settle, often resulting in an even better-tasting cake. When you're ready to serve, just frost the cake with your preferred chocolate frosting after removing it from refrigeration. This also helps with easier cutting as the cold cake holds its shape well.

Serving Suggestions and Pairing Ideas

To elevate your chocolate cake experience, consider serving a slice with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy texture complements the rich chocolate, creating a delightful contrast. You can also pair it with fresh berries, such as raspberries or strawberries, which brighten the flavor and add a hint of tartness that balances the sweetness of the cake.

For an added touch of flavor, drizzle a homemade orange or coffee syrup over the cake before serving. This enhances the notes of fresh orange zest and coffee found in the cake, taking the dessert to that extra special level. A sprinkle of cocoa powder or chocolate shavings on top adds visual appeal and emphasizes the cake's rich chocolatey nature.

Questions About Recipes

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

→ How can I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ What kind of frosting works best?

A rich chocolate ganache or cream cheese frosting pairs wonderfully with this cake.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw it in the fridge overnight before serving.