Moist Rich Chocolate Cake (Ready-to-Print Version)
Lusciously moist chocolate cake layered with silky fudge frosting, deep cocoa flavor, easy prep, and perfect crumb.
# What You’ll Need:
→ Cake Batter
01 -
2 1/2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
1 cup light brown sugar, packed
04 -
1 cup unsweetened dutch-processed cocoa powder
05 -
2 teaspoons baking powder
06 -
1 1/2 teaspoons baking soda
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1 teaspoon fine salt
08 -
3 large eggs, at room temperature
09 -
1 1/2 cups buttermilk, at room temperature
10 -
1 cup vegetable oil
11 -
1 1/4 cups hot brewed coffee
12 -
2 teaspoons pure vanilla extract
→ Chocolate Fudge Frosting
13 -
3/4 cup unsalted butter, at room temperature
14 -
3 1/2 cups powdered sugar, sifted
15 -
1/2 cup unsweetened cocoa powder
16 -
1/8 teaspoon fine salt
17 -
8 ounces semisweet chocolate chips
18 -
3 tablespoons honey
19 -
1/2 cup heavy cream
20 -
2 teaspoons pure vanilla extract
# Step-by-Step Guide:
01 -
In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until completely blended and lump-free.
02 -
In a separate medium bowl, whisk eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract until smooth and fully combined.
03 -
Pour wet mixture over the dry ingredients. Stir gently with a spatula just until no dry streaks remain. Avoid overmixing to preserve a tender crumb.
04 -
Grease and line three 8-inch round cake pans with parchment paper. Evenly divide batter between pans and gently tap pans on the counter to remove air bubbles.
05 -
Preheat oven to 350°F (175°C). Bake cakes in the middle rack for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
06 -
Allow cakes to cool in their pans for 10 minutes, then turn them out onto wire racks and let cool completely before frosting.
07 -
Gently melt chocolate chips with honey and heavy cream in a microwave-safe bowl in short increments, or over a double boiler, stirring until smooth. Set aside to cool to room temperature.
08 -
In a large bowl, beat butter using an electric mixer on medium speed for 2–3 minutes until creamy and light in texture.
09 -
With the mixer on low, gradually add powdered sugar, cocoa powder, and salt. Increase speed to medium and mix until well blended. Beat in cooled chocolate mixture and vanilla extract until the frosting is silky and spreadable.
10 -
Place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the remaining layers, then cover sides and top with frosting. Optionally, garnish with chocolate shavings or sprinkles.
# Handy Tips:
01 -
For a tender crumb, ensure eggs and buttermilk are at room temperature before mixing. Chocolate cake layers can be made ahead and frozen, tightly wrapped, for up to 2 months.
02 -
Ganache or dark cocoa powder may be substituted for extra intensity in the frosting. Use a scale for even batter distribution and professional results.