I’m a huge chocolate lover and a big slice of moist chocolate cake is enough to make this Mommy a happy camper.
That being said, I have to admit that it has taken me several baking attempts to finally find the one chocolate cake recipe that has me sold. I found this recipe, handwritten, in a cookbook. Besides being rich, everyone always comments on each slice being so moist.
How to make a moist chocolate cake.
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
1 3/4 cups sugar
3/4 cups cocoa powder
1 3/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken (If you don’t have buttermilk, take a cup of milk and add either a tablespoon of lemon juice or vinegar to it and let it stand for 5 minutes.)
1/2 cup coconut oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
How to make your moist chocolate cake
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans or a reliable bundt cake pan and flour the pan(s).
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. ( I use my handy, red KitchenAid Artisan mixer)
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry.
- With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- With a knife or offset spatula, spread some good ol’ Nocciolata on the top or serve as is.