🍫 Moist Chocolate Cake
Ingredients
For the cake:
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1¾ cups (220 g) all-purpose flour
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¾ cup (65 g) unsweetened cocoa powder
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2 cups (400 g) granulated sugar
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1½ tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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2 large eggs
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1 cup (240 ml) whole milk (or buttermilk for extra richness)
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½ cup (120 ml) vegetable oil
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2 tsp vanilla extract
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1 cup (240 ml) hot coffee or boiling water (enhances chocolate flavor)
For the frosting (classic chocolate buttercream):
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1 cup (225 g) unsalted butter, softened
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3½ cups (440 g) powdered sugar
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½ cup (45 g) unsweetened cocoa powder
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¼ cup (60 ml) heavy cream or milk
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1 tsp vanilla extract
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Pinch of salt
Instructions
1. Prep:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment circles.
2. Mix dry ingredients:
In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients:
Add eggs, milk, oil, and vanilla. Beat until smooth and combined.
4. Add hot liquid:
Slowly mix in hot coffee or boiling water (the batter will be thin — this is normal). Mix until smooth.
5. Bake:
Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool:
Cool in pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.
Chocolate Buttercream Frosting:
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Beat butter until light and creamy.
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Sift in cocoa and powdered sugar, add vanilla, salt, and cream.
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Beat on medium-high until fluffy and spreadable. Add more cream if needed for consistency.
🎂 Serving & Storage:
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Store at room temp (covered) for 2–3 days, or refrigerate for up to 5 days.
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Freezes well (wrapped) for up to 2 months.
Would you like:
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A vegan, gluten-free, or one-bowl version?
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A chocolate ganache frosting instead?
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Or maybe a twist like chocolate-orange or mocha flavor?