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–+ servings
Moist Chocolate Cake

Moist Chocolate Cake That Melts in Your Mouth Every Time

This Moist Chocolate Cake offers a melt-in-your-mouth experience of rich chocolate flavors and silky fudge frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Or substitute with cake flour for a lighter crumb.
  • 2 cups Granulated sugar Brown sugar can enhance moisture.
  • 3/4 cups Cocoa powder Use Dutch-process for deeper color.
  • 1 tbsp Baking powder Ensure it's fresh for the best rise.
  • 1 tsp Baking soda Can be replaced with extra baking powder if needed.
  • 1 tsp Salt Elevates overall flavor.
  • 2 large Eggs Aquafaba is a great vegan swap.
  • 1 cup Buttermilk Mix whole milk with lemon juice as a substitute.
  • 1/2 cup Vegetable oil Can replace with canola or mild olive oil.
  • 2 tsp Vanilla extract Enhances flavor depth.
  • 1 cup Coffee (optional) Boosts chocolate flavor without adding coffee taste.
For the Frosting
  • 3 cups Confectioners' sugar Sift for a smoother texture.
  • 3/4 cups Unsweetened cocoa powder Use high-quality for best results.
  • 1 cup Butter Let it soften for easier mixing.
  • 1/2 cup Heavy cream Adjust for desired consistency.
  • 1 tsp Vanilla extract Use pure extract for the best taste.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Spatula
  • Cake Pans
  • Cooling rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract. Add coffee if using.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Divide the batter between prepared pans and smooth the tops.
  6. Bake for about 30 minutes or until a toothpick comes out with moist crumbs.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Once cooled, frost one layer with the fudge frosting, place the second layer on top, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

This cake is adaptable for various dietary needs and can easily be made gluten-free or with different types of oils. Enjoy it with a scoop of vanilla ice cream for an extra treat.

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