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Chocolate Cake Recipe (Best, Rich & Moist Chocolate Cake Recipe)

Everyone should have a perfect moist chocolate cake recipe in their baking routine. Chocolate cake is one of the most popular and craved dessert in the world. This cake is super moist with tender-crumbs made with plain flour, cocoa, oil, buttermilk, instant coffee which turn out rich, decadent with intense chocolate flavour. This chocolate cake can be turned into a birthday cake with a creamy chocolate buttercream or a romantic valentines day cake with dreamy chocolate ganache. Learn how to make the best chocolate cake in the world with step by step pictures and video so you can make them for any special occasions. 
4.60 from 5 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 326kcal

Equipment

  • 2 8 inch Round Cake Pans
  • Mixing Bowl
  • Parchment Paper
  • Spatula & Whisk

Ingredients

Dry Ingredients

  • 2 cup All Purpose Flour 240 grams
  • ¾ cup Cocoa Powder 80 grams
  • 2 cup Sugar 400 grams
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt

Wet Ingredients

  • 2 large Eggs
  • ½ cup Oil 120 ml
  • 1 cup Buttermilk Check Notes 240 ml
  • 2 tsp Vanilla Extract

For Making Hot Coffee

  • 1 cup Boiling Water 240 ml
  • 1 tsp Instant Coffee Powder

Instructions

  • Preheat oven to 170 Degree C. Line two 8 inch (18 cm) round baking pan with parchment paper and grease it well with oil. Set aside.
  • Mix wet ingredients. Take eggs, oil, buttermilk, vanilla in a jug and mix well. Set aside.
  • Mix dry ingredients. Take flour, cocoa, baking powder, baking soda, salt in a sifter and sieve it. Add in sugar and mix well. Set aside till use.
  • Now pour the wet ingredients into the flour mixture. Gently mix till combined. Mix instant coffee powder with hot water. Now pour the hot coffee into the batter and gently mix. The batter will be runny.
  • Pour this into two prepared tin and bake it for 30 to 40 mins. Remove it from oven once cooked and let it cool down for 15 mins. Now flip over to a cooling rack and peel off the parchment.
  • Let this cool completely. Now decorate it with frosting. Let it chill for 30 mins in fridge and serve.

Notes

  • Don't over mix the cake batter. If you over mix the cake will turn rubbery.
  • Use good quality cocoa powder for better flavour.
  • Make sure you use hot coffee when you add it into the batter.
  • Instead of baking this in 2 round cake pan, you can bake in a 9x16 baking tray. 
  • This cake can be served as snack cakes too.
  • You can use whole wheat flour instead of plain flour.

For Buttermilk Substitute

If you don't have buttermilk. You can use ½ cup yogurt mixed with ½ cup milk.
You can make homemade buttermilk. Mix 1 tsp of lemon juice into 1 cup of warm milk and leave it for 10 mins. The mixture will turn into buttermilk.
 

Nutrition

Serving: 1servings | Calories: 326kcal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 390mg | Potassium: 147mg | Fiber: 3g | Sugar: 35g | Vitamin A: 78IU | Calcium: 77mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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