Description
Moist Chocolate Cake Recipe
Ingredients:
Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
Chocolate Frosting:
1 cup unsalted butter, softened
1/2 cup cocoa powder
4 cups powdered sugar
1/2 cup heavy cream
1 tsp vanilla extract
Steps:
1. Prepare the cake:
Preheat oven to 180°C (350°F) and grease two 9-inch round cake pans.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla, mixing until smooth.
Slowly stir in boiling water. The batter will be thin.
2. Bake the cake:
Divide the batter evenly between the pans.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the frosting:
Beat butter and cocoa powder together until smooth.
Gradually add powdered sugar and heavy cream, alternating, until fluffy.
Mix in vanilla extract.
4. Assemble the cake:
Spread a layer of frosting on one cake layer, then stack the second layer on top.
Frost the top and sides of the cake evenly.
5. Serve:
Slice and enjoy this rich, moist chocolate cake!
Step-by-Step Guide
Follow these detailed instructions for a foolproof cake. First, ensure all ingredients are at room temperature for even mixing. When adding the boiling water, do so very slowly while mixing on low speed to prevent splashing. For baking, place pans in the center of the oven and avoid opening the door before the 30-minute mark to prevent sinking. Test doneness with a toothpick in the center. For the frosting, ensure the butter is truly softened, not melted, to achieve the right fluffy consistency.
Serving Suggestions
This versatile cake pairs beautifully with various toppings and sides. For a classic touch, garnish with fresh raspberries or strawberry slices. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream balances the richness perfectly. For a decadent finish, drizzle slices with warm chocolate ganache or a caramel sauce just before serving. It also makes an excellent dessert for celebrations when decorated with chocolate shavings or sprinkles.
How-to Summary
In brief: Sift dry ingredients, mix with wet ingredients (except water), then carefully incorporate boiling water for a thin batter. Bake two layers at 350°F for 30-35 minutes. Cool completely. For frosting, beat softened butter and cocoa, then alternate adding powdered sugar and cream. Frost cooled layers and stack.
Frequently Asked Questions
- Can I make buttermilk at home? Yes. For this recipe, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until it curdles before using.
- Why is boiling water used? The hot water “blooms” the cocoa powder, intensifying its chocolate flavor. It also helps create the signature moist, tender crumb by thinning the batter.
- How can I store the finished cake? Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let chilled slices come to room temperature for best texture and flavor.
- Can I use this batter for cupcakes? Absolutely. Fill lined cupcake tins 2/3 full and bake at the same temperature for 18-22 minutes. This recipe yields approximately 24 cupcakes.
- My frosting is too runny/thick. How do I fix it? If too runny, gradually add more powdered sugar. If too thick, add more heavy cream, one teaspoon at a time, until you reach a spreadable consistency.
Common Mistakes to Avoid
- Overmixing the batter: Once the wet and dry ingredients are combined, mix only until smooth. Overmixing develops gluten, leading to a tough, dense cake.
- Frosting a warm cake: Ensure the cake layers are completely cool. Frosting a warm cake will cause the buttercream to melt and slide off.
- Incorrectly measuring flour: Do not scoop flour directly with the measuring cup. Instead, spoon it into the cup and level it off with a knife for an accurate measure.
- Using cold ingredients: Cold eggs or buttermilk can cause the batter to seize or not emulsify properly with the oil, affecting the texture.
Conclusion
This moist chocolate cake recipe is a timeless classic that delivers incredible flavor and texture. By following the detailed steps, avoiding common pitfalls, and using the provided tips, you can confidently create a stunning, professional-quality dessert at home. Whether for a special occasion or a simple family treat, this rich, chocolatey cake is sure to impress and satisfy any sweet craving.