Rich & Moist Chocolate Cake (4 Large Cakes)

A decadent and extraordinarily moist chocolate cake that yields four generous 9–10 inch round cakes—or four 9×13 inch sheet cakes—to serve a crowd of 48–64. Ideal for celebrations, bake sales, or large gatherings, this recipe balances rich chocolate flavor with tender crumb and versatile layers.

Why You’ll Love This Recipe
Impressive scale: Makes four full-sized cakes or sheet cakes with one batter.

Ultra-moist texture: Coffee and oil ensure a tender, deeply flavorful cake.

Crowd-ready dessert: Ideal for large events, bake sales, potlucks, weddings, or birthdays.

Rich chocolate experience: Cocoa paired with hot coffee enhances the depth and complexity of flavor.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Ingredients:
10 cups (1.25 kg) all‑purpose flour

3 cups (360 g) unsweetened cocoa powder

6 cups (1.2 kg) granulated sugar

4 tablespoons baking soda

2 tablespoons baking powder

2 teaspoons salt

Wet Ingredients:
8 large eggs

4 cups (960 ml) buttermilk (or 4 cups milk + 4 tablespoons lemon juice)

2 cups (480 ml) vegetable oil

4 teaspoons vanilla extract

4 cups (960 ml) hot strong coffee or boiling water

Directions
Preheat the oven: Set to 350 °F (175 °C). Grease and flour four 9–10 inch round cake pans—or line four 9×13 inch sheet pans with parchment paper.

Combine dry ingredients: In a very large bowl, sift or whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Add wet ingredients: In another large bowl or stand mixer with a paddle attachment, whisk together eggs, buttermilk, oil, and vanilla extract until evenly combined.

Combine mixtures: Gradually add dry ingredients into the wet mixture, stirring or mixing on low until just incorporated.

Add coffee: With mixer running on low, slowly pour in the hot coffee or boiling water. Mix until smooth; batter will be quite thin.

Portion into pans: Divide batter evenly among prepared pans, filling each about two-thirds full.

Bake:

Round cakes: Bake 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Sheet cakes: Bake 25–30 minutes, checking similarly.

Cool: Allow cakes to rest in pans 10 minutes, then turn out onto wire racks to cool completely before frosting or serving.

Servings and timing
Yield: Four 9–10 inch round cakes or four 9×13 inch sheet cakes (approx. 48–64 servings)

Prep time: 20 minutes

Cook time: 30–35 minutes

Total time: ~55 minutes

Variations
Chocolate layer cake: Stack three round cakes with chocolate buttercream between layers; use the fourth as a safety layer or to serve later.

Coffee-flavored cake: Incorporate 1–2 tsp instant espresso powder into the batter for deeper coffee notes.

Dairy-free version: Use plant‑based milk and apple cider vinegar instead of buttermilk; substitute oil for melted dairy‑free butter.

Gluten-free adaptation: Use a 1:1 gluten‑free flour blend with xanthan gum.

Fruit cake variation: Fold 1–2 cups of raspberries or cherries into the batter for a fruity twist.

Nutty texture: Mix in toasted walnuts or pecans for added crunch and flavor.

Storage/reheating
Storage (unfrosted): Wrap cooled cakes in plastic wrap; store at room temperature for up to 3 days.

Storage (frosted): Cover with cake dome or wrap loosely; refrigerate for up to 4 days (gently bring to room temperature before serving).

Freezing: Wrap each cake layer or sheet cake tightly in plastic wrap and foil; freeze up to 3 months.

Thawing: Thaw overnight in the refrigerator or at room temperature for several hours.

Reheating: Gently warm individual slices in the microwave (10–15 seconds) or oven (300 °F/150 °C for 5–7 minutes) to restore warmth without drying.

FAQs
What type of cocoa powder works best?
Use unsweetened Dutch‑process or natural cocoa. Dutch‑process yields a deeper, richer chocolate flavor.

Can I bake this in smaller pans?
Yes. For two 9×13 inch pans, divide equally. Adjust bake time; monitor doneness with a toothpick.

Why is hot coffee added?
Hot coffee accentuates chocolate flavor and keeps the batter moist and tender.

Can I make cupcakes with this?
Yes. Fill cupcake liners two‑thirds full and bake 18–22 minutes at 350 °F (175 °C).

How do I make homemade buttermilk?
Stir 1 tablespoon of lemon juice or vinegar into each cup of milk. Let sit 5 minutes before using.

What frosting pairs well with this cake?
Chocolate buttercream, cream cheese frosting, whipped ganache, or vanilla bean frosting are excellent options.

How should I assemble a tiered cake?
Ensure cakes are completely cool, level each layer with a serrated knife, then stack with frosting. Use dowels or cake boards for stability.

Can I double or halve this recipe?
Doubling will require extra bowl and mixer capacity. Halving works well in a standard 9×13 pan.

How do I prevent the cake from drying out?
Don’t overbake. Press gently near the center when it should spring back, and avoid opening the oven early.

Can I infuse the cake with additional flavor?
Yes. Add 1–2 tsp of orange zest, almond extract, or peppermint extract to the batter.

Conclusion
This Rich & Moist Chocolate Cake recipe delivers four generously sized cakes or sheet cakes with outstanding texture, flavor, and versatility. Its simplicity, crowd‑pleasing portions, and rich chocolate profile make it a standout choice for any large gathering or celebration. Customize with frostings, flavors, or mix‑ins to make it uniquely yours—then watch it disappear.

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