Am I a pro at baking? no. Did my husband request an “amazingly moist chocolate cake” for his birthday? yes. Did I succeed?
YES! This cake was so moist it was melting in our mouths! And if I can make it and succeed, trust me, you can make it and succeed!
1 3/4 cups all-purpose flour
2 cups granulated white sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
1/2 cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
- Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
- In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter, and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. The batter will be very runny.
- Pour batter evenly between the two pans and bake on the middle rack of the oven for about 35 minutes, until the toothpick inserted in center comes out clean with just a few moist crumbs attached.
- Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
I put on some buttercream frosting and it was delicious!