Moist Chocolate Cake
A rich, velvety chocolate cake that melts in your mouth, perfect for any celebration or cozy night in.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 cup brown sugar
- 1 cup cocoa powder
- 2 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 1/4 cups buttermilk (room temperature)
- 3/4 cup coffee (room temperature)
- 2/3 cup vegetable oil
- 3 pcs eggs (room temperature)
- 1 tbsp vanilla extract
Frosting Ingredients
- 2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 1 cup cocoa powder
- 1/2 tsp salt
- 2 cups chocolate chips
- 1/4 cup honey
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
Baking
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the buttermilk, coffee, oil, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, mixing until just combined. Watch out for those stubborn pockets of flour but avoid overmixing!
- Divide the batter evenly among the prepared cake pans. Tap them on the countertop to release any air bubbles.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few crumbs.
- Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
Notes
For best results, make sure your ingredients are at room temperature. Store in an airtight container at room temperature for 3-4 days, in the fridge for a week, or freeze slices for up to 3 months.