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Moist Chocolate Cake

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour (250g)
  • 2 cups Granulated sugar (400g)
  • ¾ cup Unsweetened cocoa powder (60g)
  • 1 ½ teaspoons Baking powder
  • 1 ½ teaspoons Baking soda
  • 1 teaspoon Salt
Wet Ingredients
  • 1 cup Buttermilk (240ml)
  • ½ cup Vegetable oil (120ml)
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Hot brewed coffee (240ml)

Equipment

  • 9-inch round baking pans
  • Mixing bowls (large and medium)
  • Whisk
  • Electric Mixer
  • Measuring cups and spoons
  • Wooden skewer
  • Wire Rack

Method
 

Instructions
  1. 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.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix.
  5. Gradually pour in the hot coffee while mixing on low speed until the batter is smooth.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, frost with your favorite chocolate frosting.

Notes

For an even richer flavor, use dark cocoa powder. You can also add chocolate chips to the batter. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.