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A moist chocolate cake with decadent frosting

A moist chocolate cake with decadent frosting

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dium speed until smooth.

  • Slowly mix in the hot coffee. The batter will be thin—that’s what makes it so moist!
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  • Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  • Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

    • 2. Make the Frosting

    1. Beat the butter until creamy (about 2–3 minutes).
    2. Add powdered sugar and cocoa powder gradually.
    3. Pour in the cream, vanilla, and salt. Beat until fluffy and spreadable, adding more cream if needed for desired consistency.

    3. Assemble the Cake

    • Place one cake layer on a plate. Spread frosting evenly over the top.
    • Add the second layer, and frost the top and sides generously.
    • Finish with chocolate shavings, sprinkles, or a drizzle of ganache if you’re feeling fancy.

    🎂 Tips for Success

    • Use room temperature ingredients for smooth blending.
    • Don’t skip the coffee—it intensifies the chocolate flavor without making the cake taste like coffee.
    • Chill the cake for 15–20 minutes after frosting for cleaner slicing.

    🥄 Variations to Try

    • Add a layer of raspberry jam between the cakes for a fruity twist.
    • Fold mini chocolate chips into the batter for extra texture.
    • Use cream cheese chocolate frosting for a tangy contrast.

    🍴 Perfect For:

    • Birthdays and celebrations
    • Special-occasion desserts
    • Holiday gatherings
    • “Just because” indulgences

    ❤️ Final Thoughts

    This moist chocolate cake with decadent frosting is the chocolate lover’s dream come true. It’s rich but balanced, sweet but not overpowering, and so easy to make that you’ll find yourself turning to it again and again. One bite, and you’ll understand why this classic never goes out of style.

    Would you like a one-bowl version of this recipe or a vegan adaptation?