Finding a recipe that proves to create a moist chocolate cake is like finding gold. Our moist chocolate cake recipe is something that should be treasured and not taken advantage of. Nobody wants a dry, crumbly chocolate cake, no! Make sure you never have to eat one of those again, but instead get your hands on this lovely chocolate dessert for a classic chocolate cake.
It’s easy to get carried away, experimenting with all the different varieties of exciting and new chocolate cakes, but mastering the classic chocolate cake has become a trick of the trade. The chocolate, the moist, the frosting, all need to be perfect. Follow this chocolate recipe and you’ll be a pro in no time!
How to make a moist chocolate cake?
Our moist chocolate cake recipe is great for events, family get togethers or a weekend treat. No extravagant extras, just a classic and simple chocolate cake. Something that recently everyone has forgotten how to perfect. The trick to our recipe is not to rush, when baking the cake give it time and for letting it cool as well. The frosting and the layers of the cake should sit well when packed.
Moist Chocolate Cake Recipe
By May 19, 2015Published:
- Yield: 1 cake (8 Servings)
- Prep: 10 mins
- Cook: 25 mins
- Ready In: 1 hr 20 mins
Layers of utterly moist and chocolatey goodness, presented to you in the form of this chocolate cake. A classic chocolate cake with buttercream frosting layers in between. Get baking and share the heavenly goodness!
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/12 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter melted
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 eggs large
- 2 teaspoons vanilla extract
- 1 1/2 cup buttermilk
- Preheat the oven to 350ºF/180ºC.
- Grease three 8" round baking pans and line them with parchment paper. Dust with flour.
- Combine the flour, baking soda, cocoa and salt together.
- In a separate bowl, beat the butter and sugars on low speed until well combined. Turn the speed to high and mix until pale and fluffy. Switching back to low, add the eggs one at a time and then the vanilla extract.
- Start adding the flour mixture by spoonfuls. Alternate with the buttermilk, mixing well in between. Beat until the batter is completely smooth.
- Spoon the batter evenly amongst the prepared pans. Bake in the oven, evenly or staggered, for 20-25 minutes. Cool for 10 minutes before removing from the pans. Leave to cool for another 45 minutes or until the cakes are at room temperature.
- For the frosting, mix in a bowl 1/3 cup of cocoa with 1/3 cup boiling water. In another bowl, mix 1 cup of softened butter and 2 tablespoons of confectioner´s sugar until fluffy. Add 12ozs of melted, semi-sweet chocolate and then the cocoa. Mix well and adjust according to your taste.
- To create the cake, place one layer of cake bottom side up andspread with 1/3 cup of the frosting. Place the second cake with bottom side up and spread another 1/3 of the frosting. Add the final layer and the rest of the frosting and decorate!