This isn’t just any chocolate cake; it’s the moistest, most chocolatey cake you’ll ever make. Perfect for birthdays, celebrations, or just because you deserve it.
Why This Recipe Works
- Uses both cocoa powder and melted chocolate for deep flavor.
- Buttermilk ensures the cake stays moist for days.
- The perfect balance of sweetness and richness.
- Easy to make with simple ingredients.
- Versatile base for endless variations.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup boiling water
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. This ensures your cakes will release easily after baking.
Mix Dry Ingredients
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting removes lumps and aerates the mixture for a lighter cake.
Add Wet Ingredients
Beat in eggs, buttermilk, oil, and vanilla until smooth. The buttermilk adds moisture and a slight tang that balances the sweetness.
Incorporate Boiling Water
Gradually mix in boiling water. The batter will be thin, but this is normal. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor.
Bake to Perfection
Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
For an even moister cake, wrap the cooled layers in plastic wrap and refrigerate overnight before frosting. This locks in moisture. When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing too much flour. For a richer chocolate flavor, use high-quality cocoa powder and chocolate. If you don’t have buttermilk, you can make a substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Recipe Variations
- Add 1 cup of chocolate chips to the batter for extra chocolatey bites.
- Stir in 1/2 cup of peanut butter for a chocolate-peanut butter twist.
- Top with a cream cheese frosting for a tangy contrast.
- Add 1 tsp of espresso powder to enhance the chocolate flavor.
- Use dark cocoa powder for a deeper, more intense chocolate cake.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitute blend for best results. The texture might be slightly different, but it will still be delicious.
How do I store the cake?
The cake can be stored at room temperature for up to 3 days, covered to prevent drying out. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I use a different size pan?
Yes, but baking times will vary. For a 9×13 inch pan, bake for 35-40 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
Summary
This Ultimate Moist Chocolate Cake is a foolproof recipe that delivers a rich, moist, and incredibly chocolatey cake every time. Perfect for any occasion, it’s sure to become your go-to chocolate cake recipe.