sixtic Indulge in this Irresistible Moist Chocolate Cake! 🍫✨ Rich, fudgy, and topped with creamy chocolate buttercream, it’s the ultimate dessert for any occasion. Easy to make and guaranteed to impress!
Ingredients (for a 9-inch two-layer cake, serves 10-12):
- For the Cake:
- 1 ¾ cups (210g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder (natural or Dutch-processed)
- 2 cups (400g) granulated sugar
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil (or canola oil)
- 2 tsp vanilla extract
- 1 cup (240ml) hot water or hot coffee (enhances chocolate flavor)
- For the Chocolate Buttercream Frosting:
- 1 cup (225g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar, sifted
- ½ cup (45g) unsweetened cocoa powder
- ¼ tsp salt
- 2 tsp vanilla extract
- ¼ cup (60ml) heavy cream (or milk, for a lighter texture)
- Optional: 2 oz (55g) melted dark chocolate for extra richness
Instructions:
- Preheat and Prep:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Make the Cake Batter:
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Add wet ingredients to dry ingredients and mix until just combined (batter will be thick).
- Slowly pour in hot water or coffee, stirring gently until smooth. The batter will be thin—this ensures moisture.
- Bake:
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- Beat butter in a large bowl until creamy, about 2 minutes.
- Add powdered sugar, cocoa powder, and salt. Beat on low until combined, then increase to medium speed.
- Add vanilla extract, heavy cream, and melted chocolate (if using). Beat on high for 2-3 minutes until fluffy. Adjust with more cream or sugar for desired consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
- Add the second layer and frost the top and sides evenly. Use a spatula or piping bag for decorative swirls.
- Optional: Garnish with chocolate shavings, sprinkles, or fresh berries.
- Serve:
- Slice and serve at room temperature for the best texture. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Tips:
- Moisture boost: Brush cooled cake layers with simple syrup (equal parts sugar and water, boiled and cooled) before frosting.
- Make ahead: Bake cakes a day ahead and wrap tightly in plastic wrap; frost the next day.
- Variations: Add 1 cup chocolate chips to the batter for extra texture or swap frosting for ganache (equal parts heated cream and chocolate).
- Freezing: Wrap unfrosted layers in plastic wrap and foil; freeze for up to 3 months. Thaw before frosting.
