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Moist Chocolate Cake Recipe

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Time

0:45 - 0:30

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7499

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Submited by

shaista from Karachi

Ingredients

all purpose flour 1 3/4 cup
granulated sugar 2 cups
cocoa powder 3/4 cup
baking soda 1 1/2 tsp
salt 3/4 tsp
eggs 2
buttermilk 1 cup (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
butter, melted 1/2 cup
vanilla extract 1 tbsp
freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water) 1 cup

Method

Preheat oven to 350 F/ 180 C..... grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside..... and for these kind of moisten cakes i prefer using parchment circles....
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt...
Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes)....remove bowl from mixer and stir in hot coffee with a rubber spatula.....batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake....
Place a wire cooling rack over top of each pan....wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks....set the racks down and gently thump on the bottom of the pans until the cakes release....
cool completely before handling or frosting.... or enjoy as it is.

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