Best Moist Chocolate Cake

In the video I know I specified you must use Dutched Process Cocoa powder with this recipe, however, since there has been so much confusion with this cake and the obtaining the Dutched Process cocoa vs Natural Cocoa, I had to try the recipe both ways and here is what I found.
I did not find much difference except that the one made with Dutch Process had a deeper, richer chocolate taste. They both baked up about the same height, and baked just fine from start to finish.

Chocolate Cake
This recipe will make 2 thick 8″ Layers or 18 standard sized cupcakes

For  1- 12″ X 18″ Layer Sheet Pan, you must DOUBLE the recipe
Click here for more info on Pan Sizes.
I always recommend using parchment paper to line the bottom of any cake pans in addition to the pan grease. This will ensure clean release each and everytime.

Preheat oven to 350 degrees F

Semi Sweet Baking Chocolate 113g (3/4 cup) 4 ounces
Cocoa Powder 24g (4 Tablespoons)
HOT water 4 fl oz (1/2 cup)
SOFT Unsalted Butter 169g (12 Tablespoons)
Whole Eggs room temperature 200g (4 Large)
Yolks room temperature 36g (2 large)
Sugar 200g (1 cup)
Vanilla X 1/2 fl oz (1 Tablespoon)
Yogurt 123g (1/2 cup)
Milk 4 fl oz (1/2 cup)
All Purpose Flour 225g (1 3/4 cup)
Baking Soda 7 g (1 1/2 teaspoons)
Salt 3g (1/2 teaspoons)

Mix Method:
In the bowl of your Kitchen Aid mixer whip the eggs and the egg yolks on high speed with the whip attachment until foamy, and gradually start adding in your sugar very slowly.

The eggs will take about 5 minutes to reach the ribbon stage.
The ribbon stage is a stage where the egg/sugar mixture is very light in color, very thick and when you run the mixture off of a spatula or the beater blades, it makes a ribbon like effect before disappearing back into the mixture. You can also do a “figure 8″ pattern with the mixture and if it stays visible for a few seconds before disappearing you know you have achieved ribbon stage.

In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.

In a separate bowl combine the yogurt and milk together and set aside.

Next in another bowl add the cocoa powder to the hot water and whisk it smooth. This will be a muddy mixture to which you will next add the melted chocolate. Last you will add your SOFTENED butter and vanilla extract to this and whisk all smooth.

At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and whip until it is all uniform, just about 30 seconds more.

Next we begin the alternating of the dry ingredients with the liquid milk/yogurt mixture, beginning with the dry ingredients and ending with the dry, in 3 and 2 additions. (DRY-LIQUID-DRY-LIQUID-DRY)
Mixing just until incorporated between each addition as well as stopping to scrape the sides of your bowl from time to time too.

Pour the batter into your desired pans as listed above, and bake at 350 degrees F for approx 25-40 minutes or until it is springy to the touch and read UNTIL ITS DONE for more clarity on bake times!


  1. anna says

    chocolate cake yummy . Gretchen i have a question is their such thing as chocolate fondant i will really like a recipe for it if their is for this cake

  2. lisa says

    Hi Gretchen, I am wanting to make a malteser chocolate cake and was wondering if I added some malt drinking powder (Like horlicks) to your delicious chocolate cake would the flavour of the malt come through or would it get lost due to the strong chocolaty taste of this cake? How much should i add and would i need to reduce the flour or even increase the liquid in the recipe.
    Thank you

    • Gretchen Price says

      hmmm these are all good questions that I wouldnt be able to answer consifdently without doing some testing myself.
      My first guess is that it would get lost, and how much to add…..again, Id have to play around with it.
      I would start with 1/4 cup of the Horlicks and take out 2 Tablespoons flour
      My next thought about this (and I am not sure what YOUR plans are) but to use a malted milk chocolate icing (add ore Horlicks to the Swiss Buttercream recipe1 YUMM!) Garnish the cake with Malted Milk Balls! I may have to steal this idea!

      • Lisa says

        Thank you for replying. Yes im going for the malt powder in the buttercream or better still some malteser hot chocolate powder. I was thinking I could try adding cocoa and malt powder to you vanilla cake for a simple choc cake in which the malt flavour may come through and mayb add some sour cream incase it would be dry from adding alot more dry ingredients but then it just sounds like im making up a total new recipe. Prob not a good idea messing around with recipes too much :)


    hi gretchen for this holidays I want to make cakes for sale but in Mexico the Baking Chocolate its really expencive can i subtitud or not used on the recipe??

    Thanks a lot!!

  4. Amanda says

    Hi gretchen I love love your blog and videos. Thankyou.
    Was just wondering as this cake contains yoghurt is it ok to be covered in fondant and then sit on the bench for a day or so? Im hoping to use it for a christmas cake. Im just a home baker for my family and friends. :)

  5. viviene from philippines says

    Hi Gretchen,

    Merry Christmas..I am a big fan and been trying your the way I used your cream cheese frosting in a red velvet cake.. it was a big hit.. friends have been praising me.. thanks to your explanation and info about is a big help.. anyways, been planning to use your moist chocolate cake with fudge icing this Christmas.. I’ll give you an update about it.. I hope you enjoy your days right now since you’re not working at your bakery anymore..

  6. says

    Dear Gretchen,
    I would love to use this recipe to bake in a 14″ and in a 12″. kindly advise what would be the quantities i would need.
    thanks a ton and sorry for the trouble.

  7. maria says

    I made this cake today and it came out sooooo delicious, moist, thank you so much for your time explaining everything so clear and helping us become good bakers, please keep on posting new recipes, i plan to do many of the as all of what i have tried so far comes out great!

  8. Eimear says

    Hi Gretchen!
    I am from Ireland and I just found your youtube channel and then this blog! Am loving it at the mo!! :) Cannot wait to try this recipe but could i ask when you say baking soda do you mean bread soda or baking powder?
    Hope to hear back from you soon,

    • Gretchen Price says

      Great! Thanks and welcome!
      Baking soda is also called bicarbonate soda, not sure what they call it in Ireland though, but check out this page for Substitutions and maybe something will look familiar to you

  9. Meeko says

    Hi Gretchen
    I was wondering when you make cupcakes from this recipe do you fill the liners 1/2 or 3/4 full?
    I also have a KA pro and was wondering if a double batch of this recipe would fit in one bowl?

  10. Caroline says

    Hi Gretchen!
    I would like to use this cake to make a 10-inch 3-layer cake (in 3 10″ cake pans). Would you recommend doubling the recipe or making it one and a half times?
    Also, for 10-inch pans, do you recommend a heating core or flower nails, or just bake longer at a slightly lower temp?
    Thanks for your help!

    (By the way, to report back, I did make it with the non-dairy sour cream, and it was a hit! And it was dense enough to hold up to being covered with fondant without sagging. I added another half a cup sugar, though, the second time I made it, because my family likes things a bit sweeter :).) Thanks!

      • Caroline says

        Thanks! I will give it a try. I hope I can fit all that batter at one time :). Otherwise I guess I’ll have to make it in two batches…

      • Caroline says

        Reporting back – it made three thick gorgeous layers.
        I doubled the recipe twice and made 3 10″ layers, 3 8″ layers, and 3 6″ layers – this is gonna be a big (yummy) 3-tiered cake! :) Thanks for your help as usual!!

  11. Erica Baker says

    Hi Gretchen I love your videos. I’m making your chocolate cake soon and I was wondering if I can use the bakers semi-sweet chocolate morsels in place of the semi-sweet baking chocolate bar? Also, if I could use Hershey cocoa special dark. It’s a blend of natural and Dutched cocoas. Just wanted to make sure if I’m using the correct ingredients. TIA hope you hear from you! :)

    • Gretchen Price says

      Morsels are just another name for Chocolate Chips

      can you do it? Yes you can do anything really…but will it be great- not AS great as if you use the baking chocolate

      yes to Hersheys Dark blend

    • Gretchen Price says

      Hey there and thanks!
      Morsels are just another name for Chocolate Chips

      can you do it? Yes you can do anything really…but will it be great- not AS great as if you use the baking chocolate

      yes to Hersheys Dark blend

  12. says

    Hi Gretchen!!! i love your recipes. especially this chocolate cake that you recently demonstrated. can i lessen the baking soda to 1 teaspoon instead of 1 1/2 teaspoons since the flour is only 1 3/4 cup? Tnx. will it ruin the recipe if i did that?

  13. Sherie says

    Hi Gretchen, thank you once again for sharing great recipe here! I would like to make this chocolate cake recipe to cupcakes, may I know how long/temperature do I need to bake to keep the moisture?

  14. melani says

    hi gretchen . . I love to watch the video on you tube. u provided many tips and before i meant to study baking for my family i know i have much to learn from u .many thanks for providing delicious recipes . . god bless u and ur family . . .

  15. Nikki says

    Hi Gretche,
    Thanks for all the recipes!! I love your white cake, it’s heavenly!
    This is my first time trying out your chocolate cake recipe. In the process of making it, I come across some questions. I use a electronic hand mixer to achieve the ribbon stage perfectly. But when I add all other ingredients, all the airy bubbles are gone from the eggs. Did I do it wrong, or it is what it should be happened?
    Thanks for taking your time to answer my question. ;)

    • Gretchen Price says

      well the hand mixer will not get the volume as a kitchen aid, but as you can see in my video the same thing happened to me too, nothing wrong there.
      How did it turnout?

  16. Luisa Hernandez says

    Hi Gretchen! I’m a big fan of yours. I have a question as far as cocoa powder goes. What do you think is the best unsweetened cocoa powder for baking (brownies, cakes, frostings)? I am not a big fan of Hershey’s unsweetened cocoa because it leaves an after taste. Any suggestions I would greatly appreciate. Thank you and hope you and your family have a beautiful Christmas! :)

    • Gretchen Price says

      Hi There, I have not had a bad experience with Hershey’s but if you are, then maybe try Ghiradelli?
      I like that brand at home

  17. Gricelda says

    Hi Gretchen, I want to make an 10inch chocolate cake, instead of doubling the recipe can I just use this recipe and not divided in two 8inch pan? Would that work? Thank you and thank you so much for sharing your amazing yummy recipes with us:):)

  18. Yolanda says

    Hi Gretchen,

    I decided to make this chocolate cake and it looked beautiful verry moist but the taste was not soo good though. After the bite it left a bad bitter taste in my mouth and everyone who dared to taste has the same comment. Can you tell me what went wrong? Was it the Baking soda? Did I put too much? I did however used your measurements.
    The problem for me is I live in Ecuador and translating Baking soda was difficult. Can I used baking powder instead??? Please help i would love to try this recepie again

    • Gretchen Price says

      Hi there, I am sorry you had a negative result with this recipe!
      Did you use Bitter (unsweetened) Chocolate? Or semi sweet?
      I am not sure if you out too much baking soda, only you can know that.

  19. says

    hi gretchen, thanks for to your recipes, its really a great help specially for me as beginner..

    i supposed to bake a cake now but its already midnight here, and the stand mixer i borrowed is a noisy so maybe my neighbor upstairs will get mad.. but i started to whisk the eggs.. is it still be okay the eggs that i whisked if i will continue baking tomorow morning?

    and i put out from fridge already the other ingredients, should i put it back to the fridge or it can stay until i will use it tomorow.. thanks alot.. hope u have time to reply now…

Leave a Reply

Your email address will not be published. Required fields are marked *