Moist Chocolate Cake That’s Deep ANd Rich,

When chocolate cravings strike, this chocolate cake delivers. It’s dark, decadent, and surprisingly easy to make with basic ingredients. Each slice is soft, deeply flavorful, and perfectly balanced with a light crumb and just the right amount of sweetness. Whether it’s a birthday, holiday, or slow Sunday afternoon, this is the chocolate cake you’ll keep coming back to.

Why This Chocolate Cake Works

This cake uses oil instead of butter for extra moisture, cocoa powder for deep chocolate flavor, and hot coffee to bring out the richness without overpowering. It’s not dry, dense, or overly sweet—just pure, chocolatey goodness.

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee (or hot water)

For the Frosting (Chocolate Buttercream):

• 1 cup unsalted butter, softened
• ¾ cup unsweetened cocoa powder
• 3 ½ cups powdered sugar
• ¼ cup milk (plus more as needed)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prep and Preheat

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. Add Wet Ingredients

Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until just combined. Slowly stir in the hot coffee—batter will be thin (and that’s a good thing).

4. Bake

Divide the batter between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

5. Make the Frosting

Beat butter until fluffy. Add cocoa powder, powdered sugar, milk, vanilla, and salt. Beat until smooth and creamy, adding more milk if needed.

6. Assemble and Frost

Once the cakes are completely cool, frost the top of one layer, then add the second layer and frost the top and sides.

Tips for Success

• Use room temperature ingredients for a smooth batter.
• Don’t skip the hot coffee—it deepens the chocolate flavor without tasting like coffee.
• Chill the cake layers for 15 minutes before frosting for clean edges.

Variations

• Add a layer of raspberry or salted caramel between the cakes
• Top with chocolate shavings or sprinkles for texture
• Use cupcakes instead of layers for individual servings

Final Thoughts

This chocolate cake is the real deal—fudgy, fluffy, and rich with flavor. Whether dressed up for a party or eaten straight from the fridge the next day, it’s the kind of cake that turns any day into a celebration.

Stick around—every visit tastes better than the last at The Buttered Bliss.