Moist Chocolate Cake
Ultra-moist, fudgy chocolate cake baked in one bowl—no extra ganache needed.
Equipment
Ingredients
Dry Ingredients
all-purpose flour
180 g
cocoa powder
50 g
sugar
400 g
salt
5 g
baking soda
5 g
baking powder
5 g
Wet Ingredients
vegetable oil
220 ml
large eggs (room_temp)
2 piece
buttermilk (room_temp)
240 ml
vanilla extract
10 ml
white vinegar
5 ml
hot coffee
120 ml
Instructions
Prepare dry ingredients
Whisk together all dry ingredients in a mixing bowl.
Combine wet ingredients
In a large mixing bowl, whisk sugar with oil, then add buttermilk, eggs, vanilla, vinegar, and hot coffee.
Combine wet and dry
Slowly add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Batter should look slightly lumpy—do not overmix.
Bake the cake
Pour batter into a greased 6-inch round pan. Bake at 160 °C with fan (or 175 °C conventional) for 22–24 minutes until a toothpick comes out with moist crumbs.
Original recipe
Storage
Wrap tightly to prevent drying out.
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