Moist Chocolate Cake Recipe
Ingredients (Cake)
2 cups (250 g) all-purpose flour
2 cups (400 g) sugar
¾ cup (75 g) unsweetened cocoa powder
2 tsp (10 g) baking powder
1½ tsp (7 g) baking soda
1 tsp (5 g) salt
1 cup (240 ml) buttermilk or 1 cup (240 ml) milk + 1 tbsp (15 ml) vinegar/lemon juice
½ cup (120 ml) vegetable oil
2 large eggs (about 100 g)
2 tsp (10 ml) vanilla extract
1 cup (240 ml) hot coffee or hot water
Ingredients (Chocolate Frosting)
1 cup (230 g) unsalted butter, softened
3½ cups (440 g) powdered sugar
1 cup (100 g) unsweetened cocoa powder
½ cup (120 ml) heavy cream or milk
2 tsp (10 ml) vanilla extract
Pinch of salt
Instructions
Grease and line two 9-inch (23 cm) round cake pans and preheat the oven to 350°F (175°C).
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, oil, eggs, and vanilla extract. Mix until smooth. Pour in the hot coffee or hot water and stir until the batter is thin and well combined.
Divide the batter evenly between the prepared pans and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack.
Once cooled, slice each cake horizontally into two layers, giving you four layers in total.
For the frosting, beat the butter until light and fluffy. Gradually add the cocoa powder, powdered sugar, salt, vanilla, and cream. Whip until smooth and creamy, adding a little more cream if needed.
Place one cake layer on a serving plate, spread an even layer of frosting, and repeat with the remaining three layers. Cover the entire cake with frosting on the top and sides. Smooth it out or create swirls, and decorate with sprinkles, chocolate shavings, or a drizzle of ganache if desired.