The Best Moist Chocolate Cake

Step 1

Preheat your oven to 350°F.

Step 2

Prepare your baking rounds: Trace the bottom of your 8" rounds onto parchment paper. Cut the circles out, and then line the bottom of your pans with them. Spray the parchment and the sides of the rounds with cooking spray. Set aside.

Step 3

Combine the dry ingredients into a large bowl. Whisk until combined.

Step 4

Add the eggs, milk, oil, and vanilla. Slowly stir until just combined. Add the coffee, and stir until just mixed. There might be a few lumps - this is totally fine.

Step 5

Pour the batter (it should be quite runny) equally into each pan. Place in the oven and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then turn upside-down on a cooling rack to get them out. Flip them right side up again and let them cool completely, then frost.

Step 6

Combine the icing sugar, cocoa and margarine in a large bowl. Using a stand mixer or a hand mixer, start on a low speed to mix the frosting. Gradually add the coffee, one tablespoon at a time. You may not need to use the full amount. Gradually increase speed until all the ingredients are combined, and the icing has a smooth and silky consistency. (See notes).