Moist & Delicious Chocolate Cake
Ingredients
For the Cake
- 1¾ cups (220 g) all‑purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee (or hot water if you prefer)
Note: The hot coffee helps intensify the chocolate flavor and contributes moisture (you won’t taste coffee). (
For the Frosting (Chocolate Buttercream)
- 1 cup (230 g) unsalted butter, softened
- 3½ cups (≈ 450 g) powdered sugar
- ½ cup (45 g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup (120 ml) heavy cream (or milk)
- 2 teaspoons vanilla extract
Instructions
1. Prepare the Pan & Oven
- Preheat your oven to 350 °F (175 °C).
- Grease and line two 9‑inch (23 cm) round cake pans (or one 9×13-inch pan, adjusting baking time).
- You can also line the bottoms with parchment paper for easier removal.
2. Mix Dry Ingredients
In a large bowl, whisk together:
- flour
- cocoa powder
- sugar
- baking powder
- baking soda
- salt
3. Combine Wet Ingredients & Make Batter
- In another bowl (or in the same bowl, if preferred), whisk the eggs, buttermilk, vegetable oil, and vanilla extract.
- Slowly add the wet mixture into the dry ingredients, stirring until just combined (don’t overmix).
- Gradually pour in the hot coffee (or hot water) while stirring. The batter will become thin—this is okay and expected. (
4. Bake
- Divide the batter evenly between the prepared pans.
- Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- If the cake surface browns too fast, you can loosely cover with aluminum foil toward the end.
5. Cool
- Let the cakes cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
6. Make the Frosting
- Beat the softened butter until creamy.
- Sift together powdered sugar and cocoa powder; gradually add into the butter, mixing on low speed to combine.
- Add salt, cream, and vanilla extract; beat on medium-high until fluffy and spreadable.
- Adjust consistency by adding more cream (if too thick) or more powdered sugar (if too thin).
7. Assemble & Frost
- Place one cake layer on your serving plate.
- Spread a layer of frosting on top.
- Place the second layer, then frost the top and sides of the cake evenly.
- Optionally, you can drizzle melted chocolate, sprinkle chocolate shavings, or decorate as you like.
Tips & Notes for Best Results
- Room temperature ingredients: Ensure eggs and buttermilk are not cold, for smoother mixing.
- Don’t overmix: Overmixing can make the cake dense rather than light and moist.
- Oil + buttermilk + coffee: That combination helps keep the cake tender and moist.
- Check doneness: Use the toothpick test.
- Cool fully before frosting: This prevents the frosting from melting or sliding off.
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