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moist chocolate cake recipe

Moist Chocolate Cake

A rich, tender chocolate cake that's easy to make and full of deep chocolate flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Bakery, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure.
  • 3/4 cup unsweetened cocoa powder A good-quality brand is recommended.
  • 2 cups granulated sugar Helps keep the cake moist.
  • 1 tbsp baking powder For lift.
  • 1 tbsp baking soda For lift.
  • 1 tsp salt Enhances flavors.
Wet Ingredients
  • 2 large eggs Adds richness.
  • 1 cup buttermilk Gives a tender crumb.
  • 1/2 cup vegetable oil Keeps the cake fluffy.
  • 2 tsp vanilla extract Adds warmth and depth.
  • 1 cup hot water or brewed coffee Blooms the cocoa powder.
Optional Enhancements
  • 1 tbsp espresso powder Deepens chocolate flavor.
  • 1 cup chocolate chips For melty bites.
  • 1/2 cup chopped nuts For added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Mixing Batter
  1. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine the wet ingredients: eggs, buttermilk, oil, and vanilla extract.
  3. Slowly add the wet mixture to the dry, stirring until just combined.
  4. Pour in the hot water or brewed coffee and mix until smooth, avoiding overmixing.
Baking
  1. Divide the batter evenly between the prepared pans and smooth out the tops.
  2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cooling
  1. Once out of the oven, let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour. For vegan options, use flax eggs and plant-based milk with vinegar instead of buttermilk.