Moist Rich Chocolate Cake (Printer-Friendly Version)
Velvety chocolate cake with rich cocoa flavor and creamy fudge frosting for a tender, moist crumb.
# What You'll Need:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
1/2 cup packed light brown sugar
04 -
3/4 cup Dutch-processed cocoa powder
05 -
1 1/2 teaspoons baking soda
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon salt
→ Wet Ingredients
08 -
2 large eggs, room temperature
09 -
1 cup buttermilk, room temperature
10 -
1/2 cup vegetable oil
11 -
1 cup brewed coffee, cooled
12 -
2 teaspoons vanilla extract
→ Chocolate Fudge Frosting
13 -
1/2 cup unsalted butter, room temperature
14 -
3 cups powdered sugar
15 -
1/4 cup cocoa powder
16 -
1/4 teaspoon salt
17 -
100 grams semi-sweet chocolate chips, melted and slightly cooled
18 -
2 tablespoons honey
19 -
1/4 cup heavy cream
20 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until fully blended and lump-free.
02 -
In a separate bowl, whisk eggs, buttermilk, vegetable oil, brewed coffee, and vanilla extract until smooth.
03 -
Pour wet mixture into dry ingredients and stir gently until no dry streaks remain; avoid overmixing to maintain tender crumb.
04 -
Divide batter evenly into three greased and parchment-lined 8-inch round cake pans, tapping each gently to release air bubbles.
05 -
Bake in a preheated oven at 350°F (177°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
06 -
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
07 -
Melt chocolate chips with honey and heavy cream over a double boiler or in short microwave intervals; let cool slightly to thicken.
08 -
Beat room temperature butter in a large bowl until smooth and fluffy.
09 -
Add powdered sugar, cocoa powder, and salt; beat until combined. Mix in melted chocolate mixture and vanilla extract until smooth.
10 -
Place one cake layer on a serving plate and spread frosting generously over the top.
11 -
Repeat layering with remaining cakes, covering sides and top with frosting; optionally garnish with chocolate shavings or sprinkles.
# Additional Tips:
01 -
Use room temperature eggs and buttermilk for a smooth batter and tender crumb.
02 -
Store leftovers wrapped tightly in the refrigerator for up to one week or freeze to preserve freshness.
03 -
Substitute buttermilk with whole milk plus lemon juice if needed; allow to curdle for 5 minutes before use.
04 -
Ensure cocoa powder is thoroughly whisked with dry ingredients to prevent lumps.