Who doesn’t love a rich, moist, and decadent chocolate cake? This recipe creates the ultimate chocolate cake that’s soft, tender, and packed with deep chocolate flavour. Whether you’re baking for a birthday, a special occasion, or just to satisfy a chocolate craving, this cake is a guaranteed crowd-pleaser.
The secret to its incredible texture is a combination of buttermilk and hot coffee, which enhances the chocolatey depth while keeping the cake extra moist. This cake is versatile—you can enjoy it plain, dusted with powdered sugar, or covered in a luscious chocolate ganache or buttercream frosting.
Before you begin, make sure you have all your ingredients measured and ready. This will make the process smoother. Preheat your oven to 175°C (350°F). Grease and line two 9-inch (23 cm) round cake pans with parchment paper. This prevents sticking and makes it easier to remove the cakes after baking. In a large mixing bowl, sift together the dry ingredients then whisk them well and set aside.
In another large bowl, whisk together the wet ingredients and once done, slowly add the wet ingredients to the dry ingredients and mix until just combined. Gradually pour in 1 cup (240ml) of hot brewed coffee while stirring. The batter will be thin, but this is what makes the cake super moist.
Mix gently until smooth and fully incorporated. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cake cools, prepare a rich and creamy chocolate frosting: In a large bowl, beat 1 cup (230g) unsalted butter until creamy. Gradually add 3 ½ cups (450g) powdered sugar, mixing until smooth. Add ½ cup (45g) cocoa powder and ½ teaspoon salt and beat again.
Pour in ½ cup (120ml) heavy cream and 2 teaspoons vanilla extract, then mix until fluffy and spreadable. Place one cake layer on a serving plate. Spread an even layer of frosting on top. Place the second layer on top and frost the top and sides evenly.
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