The Moistest Chocolate Cake

Ingredients

• 1.5 cup all-purpose flour
• 0.5 cup cocoa powder
• 2 cup sugar
• 1 cup vegetable oil
• 2 eggs (large, room temperature)
• 1 cup buttermilk (room temperature)
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 0.5 cup hot coffee

Steps

1. 1

   Preheat your oven to 160°C (320°F) with the fan on, or 175°C (350°F) without a fan.

2. 2

   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.

3. 3

   In a separate large mixing bowl, whisk together the 2 cups sugar and 1 cup vegetable oil until combined.

4. 4

   Add the 1 cup buttermilk, 2 large eggs, and 2 tsp vanilla extract to the sugar and oil mixture. Whisk until incorporated.

5. 5

   Whisk in the 1 tsp white vinegar and 1/2 cup hot coffee.

6. 6

   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.

7. 7

   Pour the batter into a baking pan (size not specified, but typically an 8 or 9-inch round or square pan).

8. 8

   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 per serving

• dessert
• cake
• chocolate
• baked
• fudgy
• moist
• vegetarian