Moist Chocolate Cake Recipe

Moist Chocolate Cake Recipe

Nothing spells indulgence and celebration quite like a rich chocolate cake covered in lusciously fudgy frosting. The soft chocolate sponge lends itself well to most different kinds of icing, so whether you want a tangy slick of cream cheese to serve as a contrast, or a sweet marshmallow topping guaranteed to delight your inner child, chocolate cake has always been the dessert that no one can refuse. Thinking about trying something new in the kitchen? Why not learn how to make this classic confection for yourself? It may be a bit intimidating to make a cake at first, but this recipe is so easy and effortless that you’ll find yourself whipping up one after the other for family gatherings and parties. Impressive, comforting and an absolute treasure at any point of the day to eat, chocolate cake is a perennial request and constant craving for a reason.

Moist Chocolate Cake Recipe

Moist Chocolate Cake Recipe

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Ingredients

  

• 1¾ cups all purpose flour
• 2 cups granulated white sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• ¾ teaspoon salt
• 2 large eggs
• 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened
• ½ cup butter melted
• 1 tbsp vanilla extract
• 1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water

Instructions

 

• Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
• In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
• Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in center comes out clean with just a few moist crumbs attached.
• Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.