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This moist Chocolate Cake is chocolaty perfection. With the perfect crumb and texture, its INSANELY DELICIOUS!!

Your search for the perfectly moist, insanely chocolaty cake recipe ends here. This Chocolate Cake is moist, with the perfect crumb, a CHOCOLATE DREAM.

This chocolate cake recipe can be used as a base cake for layer cakes or topped with chocolate ganache or buttercream or just by itself (Super yummy). It makes a great coffee companion for your evenings. So now who wants cake?

No Buttermilk? Here’s a substitute –

Buttermilk reacts with rising agents, like baking soda and baking powder, to form carbon dioxide and act as a leavening agent. Add one tablespoon of lemon juice to regular milk and let it stand for 5 minutes. The milk will get clumpy and thick. This can be used as a substitute to buttermilk in a recipe.

What kind of Cocoa powder to Use?

I used Hersheys’s Cocoa powder Natural Unsweetened since its widely available and using good quality ingredients in key to the final taste of the cake.

Like this recipe? Be sure to check out my –

Moist Chocolate Cake

Recipe by thecrumbstoriesCourse: Dessert

Servings

serving

Prep time

minutes

Cooking time

minutes

This moist Chocolate Cake is chocolaty perfection. With the perfect crumb and texture, its INSANELY DELICIOUS!!

Ingredients

220 g All Purpose Flour
62 g Cocoa Powder
285 g Granulated Sugar
2 tsp Baking powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Espresso Powder+1 tsp Hot water (Optional)
120 ml Vegetable Oil
2 Large Eggs / 3 Small Eggs
2 tsp Vanilla Extract
240 ml Buttermilk
150 ml Fresh Brewed Coffee

Directions

Preheat oven to 175C/350F.
In a bowl, add the wet ingredients except fresh brewed coffee. Beat all wet ingredients till combined.
Now, in another bowl, sift all the dry ingredients.
Add the sifted dry ingredients to the wet ingredients. Combine well.
Now add brewed coffee to the mixture. Give it a good mix
Grease and line two 9 inch round pans. Pour the prepared batter into the pans.
Bake in the preheated oven for 35-40 mins or till a toothpick comes out clean from the centre.
Once cooled, assemble into a layer cake or top with ganache or buttercream and enjoy!

Notes

No buttermilk? Here’s a butter milk substitute – Add 1 tbsp of lemon juice to milk and let it sit for 5 mins.
No fresh brewed coffee? You can also use 2 tsp instant coffee with 150 ml of hot water as a substitute.

Did you try this recipe? We’d love you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!