If you’re looking for an extra moist chocolate cake look no further, this is it! It’s so simple to make – mixer is optional, and it’s so chocolaty! Be warned though, this cake will disappear quickly!
The other day I posted this picture in my stories and I got so many comments I decided to post the recipe!
This Cake is:
- Extra moist and chocolaty
- Can be made in 2 or layers – or as a sheet cake
- Covered with chocolate buttercream frosting
Yield: 10-12 servings
Extra Moist Chocolate Cake
Extra Moist Chocolate Cake.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
- 1 3/4 cup all-purpose flour
- 2/3 cup *cocoa powder (see below for favorite brand)
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs (room temperature)
- 1/2 cup olive oil
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 cup decaf coffee
- For buttercream frosting: 1 cup butter at room temperature, 3 cups confectioners/powdered sugar, 3/4 cup unsweetened cocoa powder (natural or dutch process, 1 tsp vanilla extract, 6 Tablespoons of cream or half and half. Whip with a hand mixer. Add more liquid for desired consistency.
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line the bottom of two 9 by 9 inch baking pans with parchment paper. Butter and flour side and top of parchment paper.
- Sift all-purpose flour, cocoa powder, baking powder and baking soda in a large bowl. Add sugars and salt. Whisk.
- Use a handheld mixer or whisk to mix the oil, eggs and vanilla until combined. Add the buttermilk and sour cream, mix. Pour the wet ingredients into the dry ingredients and add the hot coffee. You may use hot water however the coffee is a key ingredient so I recommend using it! Whisk or beat until combined. The batter will be thin.
- Divide batter between the prepared pans. Bake for 30-35 minutes until cake springs away from sides and tooth pick comes out clean. Allow to cool on a rack for about 15 minutes. Invert and allow to finish cooling.
- Frost with buttercream!
Notes
*cocoa powder (I like this one)
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4 Responses
Thank you for the recipe :). Is there chocolate or coacoa in the buttercream?
You’ll need 3/4 cup unsweetened cocoa powder (natural or Dutch process). I added that to the recipe :)
Can you share the chocolate buttercream frosting recipe? The recipe shown includes just buttercream not chocolate. Thank you!
Hi, Yes (sorry about that!) You’ll need about 3/4 cup unsweetened cocoa powder (natural or dutch process). I added that to the recipe instructions. :)