the most Moist Chocolate Cake
The Most Moist Chocolate Cake is a rich, indulgent dessert that combines high-quality ingredients to create a tender and flavorful treat. Perfect for any occasion, this cake is easy to make and offers endless opportunities for customization and enjoyment.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or substitute by adding 1 tablespoon white vinegar to a cup and filling it with milk; let it stand for 5 minutes until thickened
- ½ cup melted butter
- 1 tablespoon vanilla extract
- 1 cup hot coffee or 2 teaspoons instant coffee dissolved in 1 cup of boiling water
Instructions
- Preheat the oven to 350ºF. Grease and flour two 9-inch baking pans, ideally using cocoa powder (see note), and line the bottoms with parchment circles. In the large bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, and salt, mixing on low speed for one minute. Add the eggs, buttermilk, melted butter, and vanilla extract, then beat on medium speed until the batter forms, about 30 seconds. Pause to scrape down the sides and bottom of the mixer bowl as well as the paddle. Beat for an additional 15 seconds until the mixture is mostly smooth.
- Remove the bowl from the mixer and gently stir in the hot coffee with a rubber spatula; the batter will be very runny. Pour the batter evenly between the two prepared pans and bake on the middle rack of the oven for 25-35 minutes, or until a thermometer inserted in the center reads 190ºF. Allow the cakes to cool in the pans for 15 minutes, then run a butter knife around the edges of each cake. Line two cooling racks with parchment paper (see note).
- Place a cooling rack over each pan. Using oven mitts, hold the racks in place with both hands while flipping the cakes onto the racks. Gently thump the bottom of the pans until the cakes release. Allow the cakes to cool completely before handling or frosting.
Notes
For FROSTING the cake: here’s a link to the fluffy whipped chocolate frosting featured in the picture; you won’t want to miss this incredible, airy chocolate buttercream that’s super easy to make. Another fantastic option is this fluffy vanilla frosting, which has been tested to perfection.
Use cocoa powder to dust your pans instead of flour, as flour can leave a gummy white residue on the finished cakes. Be sure to line your cooling racks with parchment paper before flipping the pans onto them; this prevents the cake layers from sticking to the wire racks.
Can you taste the coffee? Absolutely not! You won’t notice it at all; it simply enhances the chocolate flavor. I use decaf instant coffee to avoid caffeine concerns, but feel free to substitute with plain boiling water for equally delicious and moist chocolate cake.
To bake in a 9×13″ pan, set the temperature to 325ºF and bake for 35-45 minutes, starting to check at the 35-minute mark. For cupcakes, line muffin tins with paper liners and spray the pans (as it’s a moist cake, it can stick). Fill the cups only halfway and bake at 375ºF for 18-22 minutes. This recipe yields 24 cupcakes or 48 mini cupcakes.
Don’t have buttermilk? In a pinch, you can use one of these buttermilk substitutes.