If you are craving a chocolate cake that’s soft and moist and actually tastes like real chocolate without a lot of fuss this one is for you. This chocolate cake always comes out tender stays moist and the cocoa flavor does not get lost. You do not need any tools to make this chocolate cake either. Just grab a bowl, a whisk and a spatula. That is it. Top this chocolate cake off with chocolate frosting and suddenly it feels like you did something special even if you did not.
Why You Will Love This Chocolate Cake:
– This chocolate cake is super soft, but not heavy or dense.
– Real cocoa powder means rich chocolatey flavor in this chocolate cake.
– You probably have all the ingredients for this chocolate cake already.
– No special decorating skills are required for this chocolate cake.
– This chocolate cake works for birthdays or just a random Tuesday.
– This chocolate cake only needs one pan so things stay simple.
– This chocolate cake tastes better after a few hours of resting.
Quick Overview
Prep: 20 minutes
Bake: 30–35 minutes
Cool: 45–60 minutes
Total: 1 hour 40 minutes
Makes: 10–12 slices
Pan: 9 × 13 inch (23 × 33 cm)
Ingredients
For the Chocolate Cake:
– 2 cups (250 g) all-purpose flour
– ¾ cup (65–70 g) unsweetened cocoa powder
– 1½ cups (300 g) granulated sugar
– 1 tsp baking soda
– 1 tsp baking powder
– ½ tsp salt
– 2 eggs (room temperature)
– ½ cup (120 ml) neutral oil, like canola or vegetable oil
– 1 cup (240 ml) buttermilk (room temperature)
– 2 tsp vanilla extract
– 1 cup (240 ml) hot water or hot coffee
No Buttermilk?
To make a substitute for buttermilk pour 1 tablespoon lemon juice or white vinegar into a measuring cup. Fill the measuring cup with milk to make 1 cup stir and let it sit minutes. This substitute for buttermilk helps keep the chocolate cake soft and helps it rise.
For the Chocolate Frosting:
– ½ cup (115 g) butter
– ⅓ cup (30 g) unsweetened cocoa powder
– 3 cups (360 g) powdered sugar
– ¼ cup (60 ml) milk
– 1 tsp vanilla extract
– A pinch of salt
If the chocolate frosting seems too thick add a little more milk.
What You Will Need:
– A 9 × 13-inch cake pan
– A mixing bowl
– A whisk
– A spatula
– Measuring cups (or a kitchen scale)
– A small saucepan
– A wire rack
A kitchen scale makes this chocolate cake foolproof so you get the great texture every time.
How to Make the Chocolate Cake
1.. Pan
Heat your oven to 350°F (175°C). Grease the pan. If you have parchment paper line the pan. Let it hang over the edges to help with lifting the chocolate cake out later. Never skip preheating because your batter needs air from the start.
2. Dry Ingredients
Toss flour, cocoa, sugar, baking soda, baking powder and salt into a bowl. Whisk it up. If your cocoa clumps, break them up. Sift it first because nobody wants lumpy batter in their chocolate cake.
3. Wet Ingredients
Add eggs, oil, buttermilk and vanilla to the bowl. Whisk until smooth because it will be thick and that is fine.
4. Hot. Coffee
Slowly whisk in the hot water or coffee. The batter gets pretty runny at this point. Do not panic, because that is exactly right. The heat wakes up the chocolate flavor in the chocolate cake and coffee adds depth without any coffee taste sneaking in.
5. Do Not Overmix
Once it looks smooth stop whisking because some tiny lumps are fine and they keep the chocolate cake soft.
6. In the Pan
Pour the batter into your pan. Give it a tap or two on the counter to pop any big bubbles then bake the chocolate cake.
Bake
Pop it on the middle oven rack. Bake for 30–35 minutes. Ovens are never quite the same so check 30 minutes. The chocolate cake is done when the top looks set the center springs back a toothpick comes out with a moist crumbs (not wet batter) and the edges pull back from the pan. If it is bone dry it was in long because you want moist crumbs in your chocolate cake.
Cool Down
Let the chocolate cake cool completely on a wire rack before you frost it. If you are in a rush let it cool at room temperature for 30 minutes then finish cooling it in the fridge (. Only when the pan is mostly cool).
Make the Chocolate Frosting
1. Melt the Butter
Melt the butter gently in a saucepan because you do not want brown butter for this chocolate frosting.
2. Mix in Cocoa
Take it off the heat, whisk in cocoa powder and stir until smooth.
3. Add Sugar and Milk
Add powdered sugar in batches. Milk a little at a time. Stir in vanilla. A pinch of salt. Mix until it is shiny and spreadable. If the chocolate frosting is too thick add a little milk. If it is too thin add sugar.
Frost
When the chocolate cake is completely cool cover it with chocolate frosting because you can swirl or smooth it and it does not matter. Imperfect is good because it means you made this chocolate cake.
Top with whatever you like like chocolate chips, shavings, nuts, cocoa dust or berries.
Give it 15–20 minutes for the chocolate frosting to set before slicing. For cuts wipe your knife after each slice.
If you want a fudge- chocolate cake let the frosted chocolate cake rest for a few hours. Patience pays off because the chocolate flavor becomes even richer.
Tips
1. Do not pack flour into your cup because you should spoon and level or use a scale.
2. Real baking cocoa makes this chocolate cake taste right.
3. Room temperature eggs mix. Give you better texture in this chocolate cake.
4. Do not open the oven to peek because you will mess with the rise of the chocolate cake.
5. Check for doneness early because moist chocolate cake dries out fast if overbaked.
6. Wait until the chocolate cake is cool to frost because warm chocolate cake equals melted chocolate frosting.
7. Coffee is optional, not essential because you can just use water if you want.
FAQs
Egg-Free Version?
Do not just leave out the eggs because they add structure and moisture to this chocolate cake. For a version look for a dedicated recipe that adjusts for it.
No Buttermilk?
The milk and lemon juice or vinegar mix works as a substitute for buttermilk. Plain yogurt thinned with a bit of milk is another swap. The texture may change.
Want Round Layers?
Split the batter between two 9-inch pans and bake because you should just check them early since thinner cakes bake faster. Cool the layers before removing or frosting them.
Storing
Keep the chocolate cake covered at room temperature if your kitchen is not hot. It is at its best within two days. If it is hot out. You need to refrigerate seal in an airtight container and bring it back to room temperature before serving. Leftover unfrosted chocolate cake freezes well because you can just wrap it tight.
Why This Chocolate Cake Is So Moist
The oil keeps the crumb soft the buttermilk adds tang and the loose batter cooks evenly so the chocolate cake stays moist. The hot water or coffee brings out chocolate flavor. Still the biggest secret is: do not overbake this chocolate cake.
Serving Ideas
Eat this chocolate cake plain. Dress it up with vanilla ice cream, whipped cream a handful of berries a drizzle of chocolate or caramel or some toasted nuts. If you want a layer cake cut the chocolate cake in half horizontally spread chocolate frosting in the middle and stack it up.
Quick Recap
Chocolate Cake
Prep: 20 min
Bake: 30–35 min
Cool: 45–60 min
Serves: 10–12
Ingredients:
– 250 g all-purpose flour
– 65–70 g unsweetened cocoa powder
– 300 g sugar
– 1 tsp baking soda
– 1 tsp baking powder
– ½ tsp salt
– 2 eggs
– 120 ml vegetable oil
– 240 ml buttermilk
– 2 tsp vanilla
– 240 ml water or coffee
How To:
1. Preheat the oven, to 175°C.
2.. Line the pan.
3. Whisk the ingredients.
4. Add eggs, oil, buttermilk, vanilla.
5. Gradually whisk in the liquid.
6. Pour the batter into the pan. Bake for 30–35 min.
7. Cool, frost, let set.
8.. Enjoy this chocolate cake.
Final Tip
Do not cut into the chocolate cake while it is still warm because you should give it time to rest. The crumb gets better. The chocolate flavor becomes even richer. If you want the slice make it ahead and let it settle before you dig in.