The Moistest Chocolate Cake
Fatima Chehab cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelAn updated chocolate cake recipe designed to be incredibly fudgy and moist without the need for extra ganache. It features a rich cocoa flavor enhanced by hot coffee and a tender crumb from buttermilk.
- Time
- 39 minutes
- Equipment
- Stovetop and oven
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 160°C (325 °F) (320°F (160 °C)) with the fan on, or 175°C (350 °F) (350°F (180 °C)) without a fan.
In a mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp salt, 1 tsp baking soda, and 1 tsp baking powder. Set this dry mixture aside.
In a separate large mixing bowl, whisk together the 2 cups sugar and 1 cup vegetable oil until combined.
Add the 1 cup buttermilk, 2 large eggs, and 2 tsp vanilla extract to the sugar and oil mixture. Whisk until incorporated.
Whisk in the 1 tsp white vinegar and 1/2 cup hot coffee.
Slowly add the dry ingredients into the wet ingredients. Use a spatula to fold them in just until combined. Note that the batter will not be smooth; do not overmix.
Pour the batter into a baking pan (size not specified, but typically an 8 or 9-inch round or square pan).
Bake for 22 to 24 minutes. The cake is done when a toothpick inserted into the center comes out with slightly moist crumbs.
Notes
The author emphasizes not to overmix the batter; it is normal for it to remain slightly lumpy. For the best results, ensure eggs and buttermilk are at room temperature before starting.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 377
- Protein
- 4 g
- Carbs
- 49 g
- Fat
- 20 g
- Fiber
- 2 g
Where the calories come from
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