Delicious Moist Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 and 3/4 cups (219g) all-purpose flour, spooned and leveled
02 -
3/4 cup (62g) unsweetened natural cocoa powder
03 -
1 and 3/4 cups (350g) granulated sugar
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1 teaspoon salt
07 -
2 teaspoons espresso powder (optional)
08 -
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
09 -
2 large eggs, at room temperature
10 -
2 teaspoons pure vanilla extract
11 -
1 cup (240ml) buttermilk, at room temperature
12 -
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
→ Chocolate Buttercream
13 -
1 and 1/4 cups (282g) unsalted butter, softened to room temperature
14 -
3 and 1/2 cups (420g) confectioners’ sugar
15 -
3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
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3–5 tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
17 -
1/4 teaspoon salt
18 -
1 teaspoon pure vanilla extract
19 -
Semi-sweet chocolate chips (optional, for decoration)
# Instructions:
01 -
Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper ensures easy release of cakes from pans.
02 -
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
03 -
Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until fully incorporated.
04 -
Pour the wet ingredients into the dry ingredients, add the hot coffee, and whisk or beat on low speed until the batter is thoroughly combined. Batter will be thin.
05 -
Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pans on a wire rack.
06 -
Beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute until smooth. Adjust consistency with additional cream or sugar as needed.
07 -
Level cooled cakes with a serrated knife if necessary. Place one layer on a serving plate, spread frosting evenly on top, then add the second layer. Spread remaining frosting over the top and sides. Garnish with chocolate chips if desired.
08 -
Refrigerate the assembled cake uncovered for 30-60 minutes to set the shape before slicing. Serve cake at room temperature or chilled. Cover leftovers tightly and store in the refrigerator for up to 5 days.
# Notes:
01 -
Refrigerated ingredients should be at room temperature for even mixing.
02 -
Espresso powder enhances the chocolate flavor without adding coffee taste.