moist chocolate cake

Name: Moist Chocolate Cake
Prep time: 40 min
Cook time: 30 min
Cuisine: American
Ingredients: 2 cup(s) sugar; 1-3/4 cup(s) sifted all-purpose flour (i use heckers); 3/4 cup(s) unsweetened cocoa powder (i use hersheys); 2 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1 teaspoon(s) salt; 2 - eggs; 1 cup(s) buttermilk; 1 cup(s) strong black coffee; 1/2 cup(s) vegetable oil; 2 teaspoon(s) vanilla (pure)

(3 ratings)

My family couldn't wait long enough for me to take a full picture of this cake, however you can see how moist and delicious!

review

Private Recipe by

Gia Peterkin Trower

@peterkig

dayton, NJ

Calling all chocolate lovers! I have been making this recipe for my family for over 30 years and have never given away the recipe until now! It doesn't last long at my home or at work as you can see, before I even got to take the picture, it gets gobbled up really quick! This is a really delicious, moist and rich cake. Most times I make it with the Whipped Cream frosting, and sometimes I make it with chocolate frosting. Which ever frosting you use, it is fab!

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(3 ratings)

prep time 40 Min

cook time 30 Min

method Bake

Ingredients For moist chocolate cake

2 c

sugar
1-3/4 c

sifted all-purpose flour (i use heckers)
3/4 c

unsweetened cocoa powder (i use hersheys)
2 tsp

baking soda
1 tsp

baking powder
1 tsp

salt
2

eggs
1 c

buttermilk
1 c

strong black coffee
1/2 c

vegetable oil
2 tsp

vanilla (pure)

How To Make moist chocolate cake

1
Preheat oven to 350 degrees. Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl until well blended.

2
Add eggs, buttermilk, coffee, oil and vanilla; beat at medium speed for 2 minutes (batter will be thin). Pour into two greased and floured 9-inch round cake pans.
3
Bake at 350 degrees for 30 to 35 minutes. Cool for 10 minutes; remove from pans. Cool completely on wire racks.
4
Chocolate Whipped Cream Frosting Chill your bowl and blender attachments in the freezer. Ingredients: 2/3 cup confectioners’ sugar 4 tablespoons unsweetened cocoa powder 2 cups heavy cream 2 teaspoons vanilla Combine confectioners’ sugar and cocoa in small bowl. Add cream and vanilla; beat until stiff (start out slow, then increase the speed of the blender to high. Frost cake and keep in refrigerator.
5
You can also make regular chocolate frosting for this cake and here is the recipe: Chocolate frosting: ½ cup butter, softened (one stick) 2/3 cups unsweetened cocoa powder (I use Hersheys) 2 teaspoons real vanilla 3 cups confectioners’ sugar 6-8 tablespoons water, depending upon thickness you want or you can use milk Cream butter and ½ sugar. Add cocoa and 1 tablespoon milk. Cream. Add sugar and milk or water until the consistency is right and then beat at mixer’s highest speed. Frost cake immediately.
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