How To Serve Chocolate Cake Recipe Moist Simple

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This decadent chocolate cake recipe is guaranteed to satisfy your sweet tooth. It’s incredibly moist, rich, and flavorful, perfect for birthdays, potlucks, or simply enjoying a slice with a cup of coffee. The best part? It’s surprisingly easy to make, requiring no fancy equipment or techniques.

Ingredients:

Moist Chocolate Cake
Moist Chocolate Cake

1 ¾ cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream together the cocoa powder, granulated sugar, and brown sugar until light and fluffy.
    4. Slowly drizzle in the vegetable oil, beating constantly until well combined.
    5. Beat in the eggs one at a time, then stir in the vanilla extract.
    6. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
    7. Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per slice)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 50mg
  • Sodium: 250mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 4g

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients you use.

    Conclusion:

    This moist chocolate cake recipe is a crowd-pleaser. It’s simple to make, delivers big on flavor, and stays moist for days. Top it with your favorite frosting, whipped cream, or fresh berries for an even more decadent dessert experience.

    FAQs:

    1. Can I use a different type of oil? Yes, you can substitute canola oil or melted butter for the vegetable oil in a 1:1 ratio.
    2. What if I don’t have buttermilk? You can make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
    3. How can I make this cake gluten-free? You can substitute a gluten-free flour blend for the all-purpose flour. Be sure to choose a blend that contains xanthan gum for best results.
    4. Can I frost this cake right away? It’s best to let the cake cool completely before frosting to prevent the frosting from melting.