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–+ servings
Moist Chocolate Cake

Irresistibly Moist Chocolate Cake That Melts in Your Mouth

This Moist Chocolate Cake is rich, easy to make, and perfect for any celebration, delighting chocolate lovers and melting in your mouth.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 3/4 cup Cocoa Powder Use Dutch-processed for a milder taste.
  • 2 cups Granulated Sugar Can be replaced with brown sugar for a richer flavor.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1 teaspoon Baking Powder Avoid substituting unless using a specific baking substitute.
  • 1/2 teaspoon Salt Use sea salt for a different taste dimension.
  • 2 large Eggs Can replace with flax eggs for a vegan version.
  • 1/2 cup Vegetable Oil Substitute with canola or mild olive oil for different flavor.
  • 1 cup Buttermilk Mix 1 cup of whole milk with 1 tablespoon of lemon juice if unavailable.
  • 2 teaspoons Vanilla Extract Substitute with almond extract for a different flavor.
  • 1 cup Hot Coffee Omit if not desired.
For the Frosting
  • 3/4 cup Unsweetened Cocoa Powder Do not use sweetened varieties.
  • 1/2 cup Unsalted Butter Ensure it's at room temperature for easy mixing.
  • 3 cups Powdered Sugar Sift for a lump-free texture.
  • 1/4 cup Milk or Cream Use cream for an even richer frosting.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract for a unique twist.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • 9-inch Round Cake Pans

Method
 

Step‑by‑Step Instructions for Moist Chocolate Cake
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix the wet ingredients: eggs, sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Gradually combine the wet and dry mixtures, gently folding until just combined.
  5. Stir in the hot coffee until the batter is smooth.
  6. Evenly divide the batter between the prepared cake pans.
  7. Bake for about 30 minutes or until a toothpick inserted comes out with a few moist crumbs.
  8. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  9. Frost the cooled cake layers with chocolate fudge frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2.5mg

Notes

Use gentle motions when mixing to avoid a dense texture and always check the freshness of your baking ingredients for the best results.

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