Very Moist Chocolate Cake with Whipped Cream Topping & French Custard Filling

This “very moist” chocolate cake recipe was one of the most popular on the previous version of Brought to us by Leo back in 2009, it has lasted the test of time. Enjoy!


  • 2 cups sifted flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup oil (I use corn oil)
  • 2 tablespoons espresso
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


Preheat Oven to 300°degrees. Lightly grease and flour a 9 x 13 in. baking pan. Place all dry ingredients in a large bowl and mix. Then mix in remaining ingredients at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish. Bake for about 1 hour. Test by sticking a knife or toothpick, if it comes out clean, it’s done. Allow to cool completely and frost with your favorite icing.

Finish it off with a French custard filling and a whipped cream frosting. Or make an icing if you’re looking for something richer.

French Custard Filling
Makes about 2 cups of filling.

  • 1/3 cup sugar
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1 beaten egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream whipped

Combine sugar, flour, cornstarch, and salt.Gradually stir in milk. Cook and stir till mixture thickens and boils; cook and stir 2 to 3 minutes longer. Stir a little of hot mixture into egg yolk; return to hot mixture. Stirring constantly, bring just to boiling, then add vanilla. Cover entire surface with clear plastic wrap or waxed paper; cool completely. Beat smooth then fold in whipped cream.


  • 2 cups sugar
  • 1⁄4 cup light corn syrup
  • 1⁄2 cup milk
  • 1⁄2 cup sweet butter
  • 2 oz. unsweetened chocolate
  • 1⁄4 teaspoon salt
  • 1 teaspoon vanilla extract

Place sugar, corn syrup, milk, butter, chocolate, and salt in a saucepan and cook over low heat until melted. Over high heat, boil until mixture reaches 220° on candy thermometer or for about a minute.

Pour icing into a small mixing bowl. Beat at medium speed until slightly cooled then add vanilla. Increase speed and beat until icing is workable. Working fast before icing sets, spread between layers and on top of cake.

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