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Home » Dessert

Easy Moist Chocolate Cake Recipe (Not Too Sweet)

Published: August 2, 2018 Last Modified: May 20, 2024 This post may contain affiliate links.

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This Easy Moist Chocolate Cake recipe is not too sweet and uses basic ingredients.

Smother it with a not too sweet Dark Chocolate Cream Cheese Frosting and it is so delicious.

I was at youtube and this chocolate cake popped up. With many great comments, I got intrigued and bookmarked the video. Thinking I would make it one of these days.

Chocolate cake with dark chocolate cream cheese frosting on a cake stand with cake cutter, a small plate, and a fork on the side.

Once in a while I like a chocolate cake but prefer brownie or yellow cake instead. I usually buy just a piece of cake to satisfy my craving.

A whole piece of cake in my fridge is not a good thing. As much as possible, I try to avoid making something sweet. After a month and half, I saw it again in you tube staring at me!

It stirred my curiosity again. Checked the ingredients and it doesn’t have much to begin with. My pantry has most of the ingredients needed.

Sugar content scared me a bit but I still wanted to make it. When I’m excited about something I want do it right away.

Ran out at 11 pm to get buttermilk, Ghirardelli and Hersey’s Special Dark Cocoa so I can start early the following day.

A slice taken from chocolate cake with dark chocolate cream cheese frosting on a cake stand and a slice of cake on a plate and a flower basket in the background.

This cake was so easy to make. It was done in no time.

Took me forever videoing and taking pictures. Imagine taking pictures of every step and checking it in my computer if I got decent pictures. It was time consuming.

I love photography but not food photography since I take too many pictures and at the same time, I am starving and would love to eat what I made ASAP.

Well anyway, like everybody else there’s a reason to rave about this cake. Yes, this is an amazing chocolate cake recipe.

This cake is easy, moist, decadent, soft, chocolaty smothered with cocoa cream cheese frosting that melts in your mouth. It is a delicious, elegant and tall cake.

Chocolate Cake Ingredients

This simple chocolate cake uses basic ingredients that you might already have.

  • all-purpose flour
  • granulated sugar
  • unsweetened cocoa powder
  • baking soda
  • baking powder
  • salt
  • eggs
  • buttermilk
  • vegetable oil
  • vanilla extract
Ingredients for Moist Chocolate Cake.
Prepare all the ingredients to make this delicious Chocolate Cake.

How to Make this Easy Moist Chocolate Cake Recipe

Sift cocoa powder.
Sift cocoa powder.
Sift flour.
Sift flour to prevent clumps and add lightness.
How to Make this Easy Moist Chocolate Cake recipe. Combine all ingredients in mixer.
Combine all the ingredients in mixer.
Ingredients in mixer.
Ingredients fully blended.
Greased pan.
Grease pan with butter and sprinkle some flour.
Chocolate cake batter in pan.
Divide chocolate cake batter evenly using a cup for 3 pans.
Chocolate cake batter divided into 3 pans.
Chocolate cake batter poured in greased pans.
Bake chocolate cake.
Bake chocolate cake at 350 deg F for 30 minutes. Note: Oven temperature varies by model.
Baked chocolate cake.
Cool for about 15 minutes before popping out of pan.
Cake removed from pan.
Use a spatula to loosen edges of cake & invert pan. Cool completely.
Make chocolate cake frosting in mixer.
Make chocolate cake frosting while baking cake batter.
Icing on cake layer.
Assemble cake layers. Add your favorite frosting on cake. I made Dark Chocolate Cream Cheese Frosting. Yummy!
Easy moist chocolate cake in cake stand.
Easy moist chocolate cake. Enjoy!

What is the recipe for the Chocolate Cream Cheese Buttercream Frosting?

Here's the recipe for the Dark Chocolate Cream Cheese Frosting

What cocoa did I use?

For the cake I used Ghiradelli. Hershey's Natural Unsweetened Cocoa will work too.

For the frosting I used Hershey’s Special Dark Cocoa.

Do I need to sift the flour?

Yes, to prevent clumps and it adds lightness thus my Kitchen Aid doesn’t have to work too hard.

Did I sift the cocoa?

I did but you don’t have to. The cocoa is so fine, but if you notice it has some lumps then it is best to sift it.

Is 7 to 8 cups of powdered sugar too much?

The first time I checked the ingredients, I got scared with the sugar content. Three cups for the cake and 7 to 8 cups for the frosting.

No it’s not very sweet as I expected due to dark cocoa. Next time though I will see if I can get away with 6 cups powdered sugar.

Did I have too much frosting?

No. This cake is tall with three layers. Frosting was added in between layers and all around the cake. I had enough to decorate the top of the cake.

Can you cut the recipe in half?

When I make this cake again, I will cut the recipe in half for both cake and frosting. I will make a 2 layer cake or cupcakes.

What piping tip did I use to decorate the top of the chocolate cake?

4B piping tip.

Do I need to refrigerate the frosting?

No, I did not refrigerate the frosting for the cake but I refrigerated the frosting for 10 minutes before piping the stars on top of the cake. It is easier to pipe frosting that is not too soft.

Can you eat the cake right away?

Yes, but I suggest to refrigerate for an hour so frosting is firmer.

Recipe

Whole moist chocolate cake on cake stand.

Easy Moist Chocolate Cake Recipe - Not Too Sweet

This simple chocolate cake is moist, decadent and very easy to make. Definitely a keeper!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 12
Calories: 452kcal

Ingredients

  • 3 cups all-purpose flour sifted
  • 3 cups granulated sugar
  • 1½ cups unsweetened cocoa powder sifted
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1½ cups warm water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • Coat pans with butter and a dusting of flour

Dark Chocolate Cream Cheese Frosting

US Customary - Metric

Instructions

  • Sift flour and cocoa powder.
  • Using a stand mixer place all dry ingredients in the bowl. Mix flour, sugar, cocoa, baking soda, baking powder, and salt at low speed using the wisk wire.
  • Once combined add eggs, buttermilk, warm water, oil, and vanilla. Beat mixture on medium speed for about 3 to 4 minutes until smooth.
  • Coat three 9 inch pan with butter and a dusting of flour so batter doesn’t stick. This is important so you can easily pop out the cake once done baking.
  • Measure 3 cups of batter per pan. If there’s a leftover distribute among the 3 pans. My measurement was 3 ⅛ cups per pan.
  • Preheat oven at 350 degrees and bake cake between 30 to 35 minutes. To check if cake is done a toothpick inserted at the center comes out clean then it is ready to be taken out of the oven.
  • Place cake pans on a wire rack to cool for about 15 minutes. Use a spatula to loosen up cake from the pan. Invert pan with the rack. Let cake sit on the rack to cool completely.
  • Use your favorite frosting. Enjoy!

Video

Nutrition

Calories: 452kcal | Carbohydrates: 81g | Protein: 8g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 620mg | Potassium: 308mg | Fiber: 4g | Sugar: 51g | Vitamin A: 130IU | Calcium: 83mg | Iron: 3.3mg

Will I make this Easy Moist Chocolate Cake recipe again?

Definitely, it is easy, moist, chocolaty and lusciously delicious. Best chocolate cake recipe ever.

Chocolate cake ingredients are basic

Thanks to Rachel for sharing this recipe.

Updated on February 1, 2020

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Comments

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    Recipe Rating




  1. Sofia says

    April 15, 2020 at 11:26 am

    Hi. I want to make this cake. But can i make this in one pan?. As I have only one available. N can i use milk instead of buttermilk. Y buttermilk. M new to baking.

    Reply
    • Fortune says

      April 17, 2020 at 1:15 am

      If you are doing only 1 pan then you have to divide all the ingredients to 3. This is a 3 layered chocolate cake. I've never substituted buttermilk for milk. Buttermilk has more acid than regular milk.

      Reply
      • Mary says

        November 18, 2021 at 1:43 am

        When using only one pan and cutting layers when baked how long is baking time and what temperature? Thank you

        Reply
        • Fortune says

          November 18, 2021 at 8:33 pm

          You can’t bake this recipe in 1 9” inch pan, the batter will overflow and leak in your oven. As you can see in the image, batter rise as the cake bakes. You can use a 9x13 pan for the full recipe and bake for 40 minutes or cut the recipe in ½ and use a 9 inch round pan and bake for 35 minutes, then cut it in half. Temperature is 350 degrees F for both option. Oven temperature can vary slightly so it is best to do the tooth pick test before removing cake from oven. I hope that helps.

          Reply
    • Holly says

      June 13, 2022 at 7:11 am

      Is it really 1 tablespoon of baking soda? That seems like a lot of baking soda, even for a 3-layer cake with cocoa and buttermilk.

      Reply
      • Fortune says

        June 24, 2022 at 2:20 am

        Yes, it is 1 tablespoon. Sorry for the late reply.

        Reply
  2. Gitta Oorthuis says

    March 17, 2021 at 6:14 pm

    Can I make this cake recipe into muffins?

    Reply
    • Fortune says

      March 28, 2021 at 2:30 am

      Sorry for the late reply. Yes, a standard baking cup (2”x 1 ¼”) yields 35 to 40 cupcakes baked for 14 to 16 minutes at 350 deg F.

      Reply
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