Moist Chocolate Cake
Fluffy, rich, and incredibly moist chocolate cake. Use it for any cakes and desserts you like for special occasions!
Equipment
- Bowls
- Whisk
- Spatula
- Small pot
- Baking pan of your choice! (I used 3 8" pans.)
- Parchment paper or cake liner for pans
Ingredients
Dry Ingredients
- 14.1 oz Granulated sugar 2 US cups
- 7.6 oz All-purpose flour 1 ⅔ US cups
- 3.5 oz Cocoa powder ⅔ + ⅙ US cups
- 2 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
Wet Ingredients
- 10.5 oz Whole milk 1 ¼ US cups
- 0.7 oz White Vinegar 4 tsp
- 3.5 oz Egg 2 eggs
- 4.4 oz Oil ½ US cup
- 1 teaspoon Vanilla extract
- 2 oz Unsalted butter ½ US stick
- 10.5 oz Hot water 1 ¼ US cups
Additional ingredient
- Some Butter (soft), oil spray for pans
Instructions
8 Steps
- To make homemade buttermilk, mix whole milk and vinegar in a bowl. Set it aside for about 5 - 10 minutes until it curdles.10.5 oz Whole milk, 0.7 oz White Vinegar
- Coat a layer of soft butter inside the pan and attach a cake liner (or parchment paper) to the bottom.Some Butter (soft), oil spray
- Mix all the dry ingredients with a whisk.14.1 oz Granulated sugar, 7.6 oz All-purpose flour, 3.5 oz Cocoa powder, 2 teaspoon Baking soda, 1 teaspoon Baking powder, ½ teaspoon Salt
- Mix all the wet ingredients in a large bowl with a whisk. The buttermilk should be ready by then!3.5 oz Egg, 4.4 oz Oil, 1 teaspoon Vanilla extract
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula until smooth.
- Heat water and butter in a small saucepan just until it starts simmering. Add ⅓ - ½ of it to the chocolate mixture and mix. Add the rest and mix. Scrape off the sides and bottom of the pan to ensure it's evenly mixed.2 oz Unsalted butter, 10.5 oz Hot water
- Pour the cake batter into the prepared pans. (540 g | 19 oz each for 3 layers)
- Bake at 350ºF (176ºC)for about 30 minutes with 3 8" pans until the center bounces back gently or a toothpick comes off clean. Adjust the baking time and temperature depending on how thick the cake is, the size of the pan, the oven, etc. Cool them on a wire rack before taking them out of the pans or flip the pan VERY gently since the cake is fragile while it's hot.
More tips For Success
- * One batch of this recipe makes 1 8-inch cake (2 - 4 layers) or about 24 regular cupcakes.* I recommend sifting flours when you can, but you can still make the delicious chocolate cake even if you don't. This recipe is pretty forgiving!* Water and butter: Pay close attention to the pot, especially toward the end, to prevent the liquids from evaporating too much by boiling for some time. Once it looks simmering gently, remove it from the heat. I usually start heating the pot after mixing the wet ingredients.* I do not recommend pouring the cake batter too deep in one pan, as this will make the finished cake heavier.* Try not to open the oven door until the end: The cake can lose some volume when it's opened too early or too many times.
Video
Notes
How to store it:
Wrap tightly with 2 layers of plastic wrap so the cake does not get dried. Ideally, do not stack many layers together in the fridge so that the cake does not get squished with the weight. Store in the fridge for up to 5 days or a few months in the freezer. ** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **Nutrition
Calories: 4397kcal | Carbohydrates: 636g | Protein: 64g | Fat: 207g | Saturated Fat: 55g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 101g | Trans Fat: 2g | Cholesterol: 527mg | Sodium: 4082mg | Potassium: 2358mg | Fiber: 43g | Sugar: 416g | Vitamin A: 2435IU | Vitamin C: 0.1mg | Calcium: 845mg | Iron: 26mg
Tried this recipe?Let us know how it was!