Ultra-Moist & Ultra-Fudgy Chocolate Cake

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Ultra-Moist & Ultra-Fudgy Chocolate Cake

If you’re looking for a chocolate cake that is deeply rich, incredibly moist, and intensely chocolatey, this recipe delivers every time. The texture is soft and tender with a fudgy crumb, making it perfect for birthdays, celebrations, or whenever a serious chocolate craving strikes. The secret lies in the combination of cocoa powder, buttermilk, oil, and hot coffee, which together create a cake that stays moist for days and has a bold chocolate flavor without tasting bitter.

This cake can be baked as two classic layers or in a single rectangular pan, and it pairs beautifully with a smooth chocolate frosting that spreads effortlessly and sets into a luscious finish.

Ingredients

For the Chocolate Cake

  • 2 cups light brown sugar
  • 1¾ cups all-purpose flour
  • ¾ cup dark, unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice or vinegar)
  • 1 cup hot strong coffee
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Chocolate Frosting

  • ½ cup unsalted butter
  • ⅔ cup dark, unsweetened cocoa powder
  • 3 cups powdered sugar, sifted
  • ⅓ cup milk (add more if needed)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

Prepare the Cake

  1. Preheat your oven to 180°C (350°F). Grease two 9-inch round cake pans or one 9×13-inch pan. Line the bottoms with parchment paper and lightly dust with flour.
  2. In a large mixing bowl, whisk together the brown sugar, flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Make a well in the center of the dry ingredients. Add the eggs and buttermilk, then whisk gently until the mixture starts to come together.
  4. Slowly pour in the hot coffee, followed by the vegetable oil and vanilla extract. Mix until the batter is smooth and glossy. The batter will be thin, which is exactly what gives the cake its moist texture.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  7. Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Frosting

  1. Melt the butter gently in a saucepan or microwave.
  2. Whisk in the cocoa powder until smooth and lump-free.
  3. Gradually add the powdered sugar, alternating with the milk, beating continuously until the frosting becomes creamy and spreadable.
  4. Stir in the vanilla extract and salt. Adjust the consistency with a little extra milk if needed.

Assemble the Cake

  1. Place one cooled cake layer on a serving plate or cake board.
  2. Spread about one-third of the frosting evenly over the top.
  3. Place the second cake layer on top and frost the top and sides with the remaining frosting.
  4. Slice and serve once the frosting is set slightly.

Tips for Best Results

  • Use room-temperature eggs for a smoother batter.
  • Do not overbake; slightly moist crumbs ensure a fudgy texture.
  • The cake flavor deepens even more the next day, making it ideal for preparing ahead.

 

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