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 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; ⅔ cup unsweetened cocoa powder; 3 cups powdered sugar; ⅓ cup milk; 1 teaspoon vanilla extract

Highlighted under: Sweet & Baked

I absolutely adore baking, especially when it comes to chocolate cakes. The moment I discovered this recipe for Chocolate Cake with Moist Cocoa Crumb, I knew I had to try it. The deep cocoa flavor combined with the moist crumb texture creates a heavenly bite. I often serve this cake at gatherings, and it never fails to impress. Whether you're a novice or an experienced baker, this recipe is straightforward and ensures a luscious result that will become a staple in your baking repertoire.

Created by

Josie Lambert

Last updated on 2026-01-24T10:34:12.275Z

During one of my baking weekends, I decided to experiment with a new chocolate cake recipe. What truly captivated me was how the moist cocoa crumb formed flawlessly, giving the cake an incredibly rich texture. I took my time mixing the wet and dry ingredients separately, which I believe made a significant difference in the cake’s overall structure.

I've made this cake several times for friends and family, and each time they rave about its divine taste. One little tip I have is to let the cake cool slightly before frosting it; this ensures the frosting stays beautifully intact and doesn’t melt away. Trust me, it’s worth the wait!

Why You'll Love This Recipe
Rich chocolate flavor paired with moist cocoa crumb
Perfectly balanced sweetness that isn't overwhelming
Great for both special occasions and everyday treats

Understanding the Ingredients

The success of this Chocolate Cake with Moist Cocoa Crumb lies heavily in the quality of your cocoa powder. Opt for a high-quality unsweetened cocoa, as this will directly affect the cake's flavor. Dutch-processed cocoa can add a deeper color and a subtle richness compared to natural cocoa. Additionally, using whole milk instead of a lower-fat alternative not only enhances the moisture but also contributes to a richer taste, creating that unforgettable texture everyone will love.

Granulated sugar plays a crucial role beyond just sweetness; it also contributes to the cake's structure and moisture retention. The ratio between flour and sugar is key. Therefore, ensure that you measure your ingredients accurately, preferably using a kitchen scale. This attention to detail helps avoid the common pitfall of a dense cake or one that crumbles easily.

Perfecting the Baking Technique

Baking the cake at 350°F (175°C) allows for even cooking and a rise that supports the moist texture. Keep an eye on the cakes in the final minutes; they are done when they spring back lightly when pressed or when a toothpick inserted into the center comes out clean. If you find they are doming in the center, lower the oven temperature slightly, and consider baking them in a slightly larger pan to enhance heat circulation.

Letting the cakes cool in the pans for exactly 10 minutes before transferring them to wire racks is vital. This cooling time allows the structure to set, making them less likely to break apart during removal. If they do stick, running a small knife around the edges can help free them without damage.

Frosting Variations and Tips

The frosting recipe can easily be adapted to suit your taste. For a lighter texture, add an extra tablespoon of milk to create a more spreadable consistency or an additional ½ cup of powdered sugar for a thicker finish. If you’re looking for a twist, consider adding a hint of espresso powder to the frosting for a mocha flavor or substituting half of the cocoa powder for melted dark chocolate to affect both taste and texture.

When frosting the cake, it’s best to use a spatula to create smooth and even layers. When layering, add a bit of frosting between the layers to help seal in moisture. Also, allow the cake to sit for a bit after frosting to let the layers meld before serving. This enhances the flavor and allows the frosting to set, creating a beautiful presentation.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

½ cup unsalted butter, softened
⅔ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, milk, oil, and vanilla until smooth. Gradually mix the wet ingredients into the dry ingredients. Finally, stir in the boiling water until combined.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter and cocoa powder until combined. Gradually add powdered sugar and milk, alternating until you reach the desired consistency. Mix in vanilla extract.

Assemble the Cake

Once the cakes are completely cooled, spread frosting on the top of one layer, place the second layer on top, and frost the top and sides of the cake. Decorate as desired.

Pro Tips

To make your cake even more delightful, consider adding chocolate chips to the batter for extra texture and flavor.

Make-Ahead and Storage

If you want to prepare this cake in advance, the layers can be baked, cooled, and wrapped tightly in plastic wrap. Store them in the freezer for up to three months. When you're ready to enjoy the cake, simply thaw the layers in the refrigerator overnight before frosting. This method works particularly well if you want to bake multiple cakes ahead for events or gatherings.

Frosted cakes can be stored in the refrigerator for up to a week. However, for the best texture and flavor, try to consume it within three days. Be sure to cover it loosely with foil or plastic wrap to avoid any drying. If you need to keep it longer, consider freezing individual slices to enjoy a decadent treat later.

Serving Suggestions

Serve this Chocolate Cake with Moist Cocoa Crumb with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Pairing it with fresh berries balances the richness of the cake beautifully. For added flair, a sprinkle of sea salt or a drizzle of caramel sauce can elevate the experience.

If you're preparing this cake for a celebration, consider decorating it with chocolate shavings, sprinkles, or edible gold leaf to impress your guests. A simple fruit garnish can also bring a pop of color and freshness to the dessert table, making it not only delicious but visually appealing as well.

Questions About Recipes

→ Can I substitute the cocoa powder?

Yes, you can use Dutch-processed cocoa for a different flavor profile, but it’s essential to adjust the leavening agent accordingly.

→ How should I store the cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 2 months.

→ What can I use if I don't have boiling water?

You can substitute hot coffee or hot milk for boiling water to enhance the chocolate flavor.