Ultimate Moist Chocolate Cake

 

Ingredients:

Dry Ingredients:

1 ¾ cups (225g) all-purpose flour

¾ cup (60g) unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

Wet Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup (240ml) buttermilk

1 cup (240ml) hot coffee (brewed)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Ensure there are no lumps in the cocoa powder.
3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Beat in Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Begin by adding half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then, add half of the buttermilk, again mixing on low until just combined. Repeat with the remaining dry ingredients and buttermilk, scraping down the sides of the bowl as needed.
6. Incorporate Hot Coffee: Slowly pour in the hot coffee and mix on low speed until fully incorporated. Do not over-mix! The batter will be thin and slightly shiny.
7. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
8. Cool and Frost: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cool, frost with your favourite chocolate frosting or whipped cream.

Tips:

• For an even richer chocolate flavour, use dark cocoa powder.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
• Ensure your hot coffee is brewed, not instant, for the best results.
• Don't over-mix the batter once the wet and dry ingredients are combined. This can lead to a tough cake.
• To test for doneness, insert a toothpick near the centre of the cake. If it comes out with a few moist crumbs but no batter, the cake is done.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Nutritional Information (per serving):

• Calories: 450-500 (depending on frosting)
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 50g
• Sugar: 40g
• Protein: 5g

Enjoy this delightful and easy-to-make Moist Chocolate