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The Best Moist Chocolate Cake Recipe Ever

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Rich and moist chocolate cake Kitchen Runway
Rich and moist chocolate cake Kitchen Runway from kitchenrunway.com

Description

This chocolate cake recipe is the ultimate dessert for chocolate lovers. It is incredibly moist, rich, and decadent, making it the perfect dessert for any occasion. The recipe is easy to follow, and it will yield a cake that is sure to impress your friends and family.

Prep Time

The prep time for this recipe is approximately 15-20 minutes.

Cook Time

The cook time for this recipe is approximately 35-40 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Equipment

  • Two 9-inch cake pans
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula

Method

  1. Preheat the oven to 350°F (180°C).
  2. Grease and flour two 9-inch cake pans.
  3. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, eggs, and vanilla extract, and beat with an electric mixer on medium speed until well combined.
  5. Reduce the speed and slowly pour in hot water. Beat on high for 1-2 minutes until batter is smooth and glossy.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
  9. Frost the cake with your favorite frosting and serve.

Notes

  • You can use either natural or Dutch-processed cocoa powder in this recipe.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes.
  • For a richer flavor, you can substitute the hot water with hot brewed coffee.

Nutrition Info

  • Calories: 362
  • Carbohydrates: 59g
  • Protein: 5g
  • Fat: 14g
  • Saturated Fat: 3g
  • Cholesterol: 44mg
  • Sodium: 342mg
  • Potassium: 176mg
  • Fiber: 3g
  • Sugar: 41g
  • Vitamin A: 125IU
  • Calcium: 47mg
  • Iron: 2.4mg

Recipes FAQ

Can I use a different type of flour?

We recommend using all-purpose flour in this recipe, but you can substitute it with cake flour or gluten-free flour if needed.

Can I make this cake in advance?

Yes, you can make this cake a day ahead and store it in an airtight container at room temperature.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Recipe Tips

  • Make sure all the ingredients are at room temperature before you start making the cake.
  • Don't overmix the batter, as this can result in a tough cake.
  • Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
  • Let the cake cool completely before frosting it, or the frosting will melt.
  • You can use any frosting you like, but we recommend chocolate buttercream or cream cheese frosting.

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