Chocolate Moist Cake
Equipment
Ingredients
Cake Batter
all-purpose flour (sifted)
250 g
granulated sugar
300 g
unsweetened cocoa powder (unsweetened)
75 g
baking powder
10 g
baking soda
5 g
salt
3 g
buttermilk (room temperature)
240 ml
vegetable oil
120 ml
large eggs (room temperature)
2 piece
vanilla extract
10 ml
hot water (hot)
240 ml
Instructions
Prepare cake pans
Preheat oven and prepare two 8-inch round cake pans.
Mix dry ingredients
Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Combine wet ingredients
In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Combine wet and dry mixtures
Pour wet ingredients into dry ingredients and stir until just combined.
Add hot water
Gradually stir in hot water until batter is smooth and thin.
Bake the cakes
Divide batter evenly between prepared pans and bake until a toothpick inserted comes out clean.
Cool the cakes
Let cakes cool in pans for 10 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. For best texture, bring to room temperature before serving
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