Moist Chocolate Cake Recipe
This recipe creates a deliciously moist chocolate cake perfect for any occasion. The addition of coffee enhances the chocolate flavor for an unforgettable treat.
Equipment
- Mixing bowls (large and medium)
- 9-inch Round Baking Pans (2)
- Electric Mixer
- Rubber spatula
- Measuring cups and spoons
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (250g)
- 2 cups Granulated sugar (400g)
- 0.75 cups Unsweetened cocoa powder (60g)
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Buttermilk (240ml)
- 0.5 cup Vegetable oil (120ml)
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Hot brewed coffee (240ml)
Frosting
- as needed Chocolate Frosting Your favorite recipe
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix.
- Gradually pour in the hot coffee while mixing on low speed until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cooled, frost with your favorite chocolate frosting. Enjoy!
Notes
For an even richer chocolate flavor, use dark cocoa powder. You can also add chocolate chips to the batter for extra chocolatey goodness. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.