Description
This ultra-moist chocolate cake is rich, fluffy, and deeply chocolatey with a tender crumb that melts in your mouth. Perfect for celebrations or everyday cravings, it’s made with simple pantry ingredients and topped with silky chocolate buttercream.
Ingredients
Scale
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot coffee
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Slowly whisk in the hot coffee. The batter will be thin—this is normal.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Don’t overmix the batter to avoid a dense texture.
- Hot coffee deepens the chocolate flavor without making the cake taste like coffee.
- Use room temperature ingredients for a smoother batter and even rise.
- This recipe can be used to make cupcakes or bundt cakes with adjusted baking times.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: moist chocolate cake, easy chocolate cake, buttermilk cake, homemade chocolate cake, rich chocolate dessert