Forget everything you know about dry chocolate cakes because this recipe is about to change your baking game forever. No coffee needed, just pure, unadulterated chocolate bliss.
Why This Recipe Works
- Uses a combination of cocoa powder and melted chocolate for deep flavor.
- Buttermilk ensures the cake stays moist for days.
- A simple syrup soak adds an extra layer of moisture and sweetness.
- Perfectly balanced sweetness that doesn’t overpower the chocolate.
- Easy to make with ingredients you likely already have.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup boiling water
- 4 oz semi-sweet chocolate, melted
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures your cakes will release easily after baking.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents.
Combine Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry, mixing until just combined to avoid overmixing.
Add Boiling Water and Chocolate
Carefully stir in the boiling water and melted chocolate. The batter will be thin, but that’s what makes the cake so moist. Pour the batter evenly into the prepared pans.
Bake and Cool
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Tips and Tricks
For an even moister cake, brush the layers with simple syrup before frosting. If you don’t have buttermilk, you can make a substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. Always use room temperature ingredients to ensure a smooth batter. For a richer chocolate flavor, use dark cocoa powder. Don’t skip the parchment paper step; it’s a lifesaver for easy cake release.
Recipe Variations
- Add a teaspoon of cinnamon or chili powder to the dry ingredients for a spicy twist.
- Fold in a cup of chocolate chips or chopped nuts into the batter for added texture.
- Use this cake as the base for a black forest cake by adding cherry pie filling and whipped cream.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.
- Make it vegan by using plant-based milk, flax eggs, and vegan chocolate.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just wrap it tightly in plastic wrap or store it in an airtight container at room temperature.
Why is there boiling water in the recipe?
The boiling water helps to bloom the cocoa powder, enhancing its flavor, and contributes to the cake’s moist texture by allowing the flour to absorb more liquid.
Can I use milk instead of buttermilk?
While you can use milk in a pinch, buttermilk’s acidity helps to tenderize the gluten in the flour, resulting in a softer cake. It also reacts with the baking soda to help the cake rise.
Summary
This moist chocolate cake recipe without coffee is a game-changer, offering deep chocolate flavor and unparalleled moisture. With simple ingredients and easy steps, it’s perfect for any occasion.
