Moist Chocolate Cake

1
Gia Peterkin Trower

By
@peterkig

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!

Rating:

★★★★★ 3 votes

Comments:
Prep:
40 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 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

Step-by-Step

  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.

Printable Recipe Card

About Moist Chocolate Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American




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