The secret to this chocolate cake’s moist and tender crumb lies in the perfect balance of wet and dry ingredients. Buttermilk and vegetable oil ensure that the cake remains soft and rich, even days after baking. Meanwhile, the addition of hot water (or coffee for an extra depth of flavor) helps the cocoa powder bloom, intensifying the chocolatey taste. This method, combined with the fluffy butter and sugar base, guarantees a melt-in-your-mouth experience, making this cake a go-to recipe for any chocolate lover.
Ingredients:
- 60g (¼ cup) Unsalted butter, softened
- 240g (2 cups) Cake flour
- 55g (⅓ cup) Unsweetened cocoa powder
- 10g (2 ¼ tsp) Baking soda
- 3g (⅓ tsp) Salt
- 300g (1 ½ cups) Granulated sugar
- 2 large eggs
- 240ml (1 cup) Buttermilk
- 120ml (½ cup) Vegetable oil
- 2 tsp Pure vanilla extract
- 240ml (1 cup) Hot water or freshly brewed coffee (for a deeper flavor)
Instructions:
- Preheat the oven: Start by preheating your oven to 175°C (350°F). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper to ensure the cakes come out smoothly after baking.
- Prepare the dry ingredients: In a large mixing bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Sifting the dry ingredients will help break up any lumps in the cocoa and ensure everything mixes evenly, giving the cake a smoother texture.
- Cream the butter and sugar: In a separate large bowl, use an electric mixer or stand mixer to beat the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes. Beating the mixture well will incorporate air into the batter, which is key to creating a soft, tender crumb in your cake.
- Add the eggs and vanilla: One at a time, add the eggs to the butter-sugar mixture, beating well after each addition. Then, stir in the vanilla extract. Beating the eggs thoroughly will help achieve a better rise in the cake.
- Incorporate the wet ingredients: Slowly pour the buttermilk and vegetable oil into the egg mixture while mixing on low speed. The buttermilk will help create a moist, tender cake, and the oil ensures the cake stays soft, even after refrigerating.
- Combine the wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the hot water (or coffee) in small batches. Stir gently after each addition until just combined, being careful not to overmix the batter, as overmixing can make the cake dense.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to remove any air bubbles, and place them in the oven. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs.
- Cool the cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely before frosting or serving. This cooling step is crucial to prevent the frosting from melting.
- Frosting and serving: Once the cakes have cooled, feel free to frost with your favorite frosting. A rich chocolate ganache or classic buttercream would pair beautifully with this moist chocolate cake.
