Chocolate Cake With Moist Cocoa Crumb

Name: Chocolate Cake With Moist Cocoa Crumb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup all-purpose flour; ¼ cup unsweetened cocoa powder; ⅓ cup brown sugar; ¼ teaspoon salt; 3 tablespoons unsalted butter, melted

Highlighted under: Baked Perfection

I’m truly excited to share my go-to chocolate cake recipe that’s always a hit at gatherings! This Chocolate Cake with Moist Cocoa Crumb is an absolute delight, as it combines rich flavors with a surprisingly light texture. I’ve spent years perfecting this recipe to create a cake that boasts an intense chocolate taste while remaining incredibly moist. Each bite melts in your mouth, making it an indulgent treat for any occasion. You will love how simple yet satisfying it is to whip up this dessert!

Created by

Maribel Hayes

Last updated on 2026-01-24T12:16:08.357Z

When I first tried making chocolate cake, I was determined to achieve that perfect balance of moisture and flavor. After several attempts, I discovered the secret lies in using quality cocoa powder and allowing the cake to cool properly. Each layer is infused with richness, and the crumb remains soft for days, a proof of the recipe’s success. This cake has become my signature dessert that friends request for every birthday and celebration.

One of my favorite tips is to add a pinch of espresso powder to the batter; it enhances the chocolate flavor without making it taste coffee. I promise you, this cake is an experience in itself! It’s perfect for impressing guests or simply treating yourself to something fabulous.

Why You'll Love This Recipe
Intensely rich chocolate flavor with a touch of espresso
Moist crumb that stays fresh for days
Perfect for birthdays, anniversaries, or just because!

Understanding the Ingredients

The balance of ingredients in this Chocolate Cake is crucial for achieving that perfect moist crumb. The combination of all-purpose flour and unsweetened cocoa powder creates a structure that holds the cake together while allowing that deep chocolate flavor to shine through. The use of granulated sugar not only sweetens the batter but also contributes to the cake's moistness, as it melts and caramelizes during baking.

Eggs play a vital role, acting as a binding agent and adding richness to the batter. When whisked with the other wet ingredients, they whip air into the mix, helping the cake rise beautifully in the oven. Opting for whole milk adds fat, further enhancing the cake's moist texture. If you're looking to make a dairy-free version, almond or soy milk can work well as substitutes without compromising the flavor.

Perfecting the Baking Process

When baking the cake, keeping an eye on oven temperature is key. An oven that runs hot or cold can drastically affect the bake, leading to either an undercooked center or a dry exterior. Using an oven thermometer can help ensure accuracy. You’ll know the cake is ready when it starts to pull away from the sides, and a toothpick inserted shows only a few moist crumbs rather than wet batter.

Allowing the cake to cool in the pan for at least 10 minutes is essential for preventing cracks and ensuring it retains its moisture. If you transfer it too soon, the structural integrity might fail, leading to a spongey or crumbly result. Once on the wire rack, let it cool completely before adding the cocoa crumb for the best texture contrast and flavor infusion.

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Cocoa Crumb

½ cup all-purpose flour
¼ cup unsweetened cocoa powder
⅓ cup brown sugar
¼ teaspoon salt
3 tablespoons unsalted butter, melted

Ensure all your ingredients are at room temperature for the best results.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Gradually add eggs, milk, oil, and vanilla to the dry ingredients, mixing until smooth. Finally, stir in the boiling water until well combined.

Bake the Cake

Pour the batter into a greased 9x13 inch baking pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Cocoa Crumb

In a bowl, whisk together flour, cocoa powder, brown sugar, and salt. Pour in the melted butter and mix until crumbly. Spread the mixture on a baking sheet and bake for 10 minutes at 350°F (175°C), until crisp.

Serve and Enjoy

Once the cake has completely cooled, crumble the cocoa topping over the cake just before serving. Enjoy every delicious bite!

Feel free to decorate the cake with whipped cream or chocolate ganache for an extra special touch.

Pro Tips

For an added twist, try adding chopped nuts or chocolate chips to the batter for extra texture.

Cocoa Crumb Tips

For the cocoa crumb, achieving the right texture is all about mixing. When you combine the melted butter with the dry ingredients, aim for a sandy, crumbly consistency rather than a dough. This will ensure that when baked, the crumbs stay flaky and provide a delightful crunch on top of the soft cake. If the crumb mixture feels too dry, add a teaspoon of melted butter at a time until the desired texture is reached.

Baking the cocoa crumb for 10 minutes is just enough time to get it crispy without burning it. Keep a close eye on it as every oven behaves differently. It should be fragrant and slightly darkened when ready. If you find some larger clumps, simply break them apart after baking to evenly distribute them over your cake.

Making Ahead and Storage

If you're planning ahead, this cake can be made a day in advance. Allow the cooled cake to be tightly wrapped in plastic wrap or stored in an airtight container. This will help maintain its moisture and flavor. I often find that the chocolate flavor deepens and improves after sitting for a day, making it an excellent make-ahead dessert.

For storing leftovers, keep the assembled cake in the refrigerator, especially if the climate is warm or humid. It can last up to four days when properly stored. If you're looking to freeze it, freeze slices individually wrapped, ensuring they are well-protected from freezer burn. When ready to enjoy, simply thaw slices at room temperature or warm them gently in the microwave.

Questions About Recipes

→ Can I use different types of cocoa powder?

Yes, you can experiment with different cocoa powders; just ensure they're unsweetened for the best flavor.

→ How can I make this cake gluten-free?

Swap the all-purpose flour for a gluten-free flour blend. Make sure to check the label for proper substitutions.

→ What’s the best way to store leftovers?

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make this cake in advance?

Absolutely! The cake can be made a day ahead. Just keep it well-covered until ready to serve.