THE RICHEST MOISTEST CHOCOLATE CAKE YOU WILL EVER MAKE! (no really – tested and tried true!) This is my all time favorite chocolate cake recipe. It comes out tasting amazing and moist every time (even if you aren’t being super careful). I actually made this for my 23rd annual birthday cake challenge.
Moist Chocolate Cake by Foodess (Jennifer Hill)
- 1¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
- ½ cup butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
- Preheat oven to 350°F. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside. For cupcakes, use silicone cups or paper liners (makes about two dozen).
- In a large bowl, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and mix until smooth (about 3-5 minutes). Stir in hot coffee with a rubber spatula. Don’t worry, the batter is suppose to be very runny.
- Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes (until toothpick inserted in center comes out clean with just a few moist crumbs attached). For cupcakes, bake for about 20 minutes (test with toothpick too).
- Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.