Moist Chocolate Cake

Moist Chocolate Cake

from foodess.com
45 min

This Moist Chocolate Cake is the best from-scratch chocolate cake recipe ever. Rich and deeply chocolatey.

Ingredients

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup butter (melted)
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

Directions

  1. 1

    Preheat oven to 350ºF. Grease and flour (using cocoa powder ideally - see note) two 9-inch baking pans and line them with parchment circles.

  2. 2

    In the large bowl of a standing mixer, combine flour, sugar, cocoa, baking soda, and salt on low speed for one minute.

  3. 3

    Add eggs, buttermilk, melted butter and vanilla extract and beat on medium speed until batter forms, about 30 seconds. Pause to scrape down sides and bottom of mixer bowl as well as the paddle. Beat 15 seconds more, until mixture is mostly smooth.

  4. 4

    Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.

  5. 5

    Pour batter evenly between the two pans and bake on middle rack of oven for 25-35 minutes, until thermometer inserted in the middle reaches 190ºF.

  6. 6

    Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Line two cooling racks with parchment paper. (See note)

  7. 7

    Place a cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.