Ultimate Rich and Ultra Moist Chocolate Cake
A straightforward recipe for a deeply chocolatey, tender, and very moist layer cake, perfect for any occasion.
Equipment
- 9-inch round cake pans
- Electric Mixer
- wire rack
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk room temperature
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee do not skip this step
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Carefully pour the hot coffee into the batter and mix on low speed until just combined. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick 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 before frosting.
Notes
Using hot coffee deepens the chocolate flavor and helps create a very moist crumb. Do not skip this step. Buttermilk is essential for tenderness; substitute with milk mixed with 1 tablespoon of white vinegar if needed, letting it sit for 5 minutes before use. For a bakery style finish, use a rich chocolate ganache or buttercream frosting.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 45mgSodium: 320mgFiber: 3gSugar: 40g
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