Ingredients
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 1 cup (200 g) sugar
- ½ cup (100 g) brown sugar
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) milk
- ½ cup (120 ml) plain yogurt or sour cream
- 2 tsp vanilla extract
Secret Moisture Boost
- ½ cup (120 ml) hot coffee OR hot water
(Coffee deepens chocolate flavor — no coffee taste, promise!)
Optional Add-ins
- chocolate chips
- chopped nuts
- mini chunks
- swirl of Nutella
Step-by-Step Instructions
Step 1 – Prep Your Pan
Preheat oven to 170°C (340°F).
Line a loaf pan (9×5 inch) with parchment paper or grease well.
This cake rises high, so don’t use a small pan.
Step 2 – Mix Dry Ingredients
In a bowl, sift together:
flour
cocoa powder
baking powder
baking soda
salt
Sifting is important. Cocoa loves to clump.
Set aside.
Step 3 – Mix Wet Ingredients
In a large bowl, whisk eggs, sugar, and brown sugar until smooth and slightly creamy.
Add oil and mix well.
Oil is key for moisture — butter makes cakes tasty but oil keeps them soft for days.
Then add:
milk
yogurt/sour cream
vanilla
Whisk until smooth.
Step 4 – Combine Wet + Dry
Slowly add dry ingredients into wet mixture.
Fold gently with spatula.
Do NOT overmix or cake becomes dense.
Just mix until flour disappears.
Step 5 – Add Hot Liquid (Magic Step)
Now pour in hot coffee or hot water.
Yes, batter becomes thin. That’s normal.
This step:
• blooms cocoa
• deepens flavor
• creates moist texture
• gives shiny top
Mix gently until smooth.
Your batter should look glossy and silky like the picture.
Step 6 – Bake
Pour batter into loaf pan.
Tap pan lightly to remove air bubbles.
Optional: sprinkle chocolate chips on top.
Bake 45–55 minutes.
Check with toothpick — should come out with moist crumbs, not wet batter.
You’ll see the beautiful natural crack form on top. That’s perfect.
Step 7 – Cool Properly
Let cake cool in pan 10 minutes.
Then transfer to rack.
Don’t slice hot or it breaks.
Let cool at least 30 minutes.
Texture Guide
When done right, your cake should be:
Outside → slightly crisp top
Inside → super moist
Center → soft and rich
Flavor → deep chocolate, not dry
If it feels dry, it’s overbaked.
Pro Tips for Bakery Results
Use oil, not butter
Keeps cake soft for 3–4 days.
Use yogurt or sour cream
Adds tenderness and richness.
Don’t overmix
Overmix = tough cake.
Don’t overbake
Take out when slightly moist.
Add coffee
Game changer for chocolate flavor.
Flavor Variations
Want to level it up? Try:
Double Chocolate
Add 1 cup chocolate chips
Marble Loaf
Swirl vanilla batter
Orange Chocolate
Add orange zest
Nutella Center
Add spoonful in middle before baking
Mocha
Use strong espresso instead of water
Coconut Chocolate
Add shredded coconut
Serving Ideas
This cake is amazing:
• plain
• warm with butter
• with whipped cream
• with ice cream
• drizzled chocolate sauce
• dusted powdered sugar
Or toast slices lightly for crispy edges. So good.
Storage
Room temp → 3 days airtight
Fridge → 5 days
Freezer → 2 months sliced
It actually tastes better next day because moisture settles.
Common Mistakes
Flat cake → old baking powder
Dry cake → overbaked
Dense → overmixed
No crack → oven too low temp
Rubbery → too much flour
Final Bite Description 😋
Slice it.
You’ll see that dark, almost fudgy center.
The knife glides through like butter.
Take a bite…
Soft. Rich. Chocolatey. Not too sweet.
Exactly the kind of homemade cake that disappears fast.
Dangerously addictive with coffee ☕🤎