Step 1: Prep & Mix Dry Ingredients
Preheat oven to 350°F (175°C). Grease & line two 9-inch round pans (or a 9x13" sheet pan).
In a large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well.
Preheat oven to 350°F (175°C). Grease & line two 9-inch round pans (or a 9x13" sheet pan).
In a large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk well.
Step 2: Add Wet Ingredients
Mix in eggs, buttermilk, oil, and vanilla until smooth.
Slowly pour in hot coffee while stirring (batter will be thin—this is normal!).
Mix in eggs, buttermilk, oil, and vanilla until smooth.
Slowly pour in hot coffee while stirring (batter will be thin—this is normal!).
Step 3: Bake to Perfection
Divide batter evenly between pans.
Bake for 30-35 mins (or until a toothpick comes out clean).
Let cakes cool 10 mins in pans, then transfer to a wire rack.
Divide batter evenly between pans.
Bake for 30-35 mins (or until a toothpick comes out clean).
Let cakes cool 10 mins in pans, then transfer to a wire rack.
Step 4: Frost & Decorate
For frosting, beat butter until creamy, then add cocoa, powdered sugar, cream, vanilla, and salt. Whip until fluffy.
Frost cooled cake layers and decorate with chocolate shavings, berries, or sprinkles!
For frosting, beat butter until creamy, then add cocoa, powdered sugar, cream, vanilla, and salt. Whip until fluffy.
Frost cooled cake layers and decorate with chocolate shavings, berries, or sprinkles!
Pro Tips for the Perfect Chocolate Cake
🔹 Use room temperature ingredients – Ensures even mixing.
🔹 Don’t overbake! – Slightly underdone = ultra-moist.
🔹 Coffee enhances chocolate – Doesn’t make it taste like coffee!
🔹 For extra richness, brush layers with simple syrup before frosting.
FAQs (Because Chocolate Lovers Need to Know!)
Can I make this without coffee?
Yes! Use hot water instead, but coffee deepens the chocolate flavor.
Can I use milk instead of buttermilk?
Yes! Mix 1 cup milk + 1 tbsp vinegar and let sit for 5 mins.
How do I store leftovers?
Cover at room temp for 2 days or refrigerate for 5 days (bring to room temp before serving).
Can I freeze this cake?
Absolutely! Wrap unfrosted layers tightly and freeze for up to 3 months.
Final Thoughts
This Moist Chocolate Cake is a chocoholic’s dream—rich, tender, and perfectly sweet. Whether you’re celebrating or just treating yourself, this recipe never disappoints!
Ready to bake the best chocolate cake of your life? Preheat that oven and let’s go! 🎂🔥
(Love chocolate? Try our Flourless Chocolate Cake or Chocolate Lava Mug Cake next!)
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Want any adjustments? Let me know—I’ll make it even more delicious! 😋
