Really Easy Moist Dark Chocolate Cake
Indulge in the decadence of the *Really Easy Moist Dark Chocolate Cake*, a foolproof recipe crafted for chocolate lovers seeking effortless perfection. This cake combines pantry staples like all-purpose flour and unsweetened cocoa powder with the richness of buttermilk and the surprising addition of boiling water, ensuring an irresistibly tender and moist texture every time. The balanced blend of granulated sugar and light brown sugar enhances the depth of flavor, while a hint of pure vanilla extract adds a classic touch. With just 15 minutes of prep and minimal effort, this recipe yields two luscious layers of cake, perfect for frosting or enjoying solo. Ideal for celebrations or casual desserts, this dark chocolate masterpiece is destined to become your go-to treat.
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Recipe Information
Ingredients
- 190 grams all-purpose flour
- 65 grams unsweetened cocoa powder
- 200 grams granulated sugar
- 100 grams light brown sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 240 milliliters buttermilk (room temperature)
- 120 milliliters vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 240 milliliters boiling water
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch (20 cm) round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Mix well to combine the dry ingredients evenly.
In a medium mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Pour the wet ingredients into the dry ingredients. Mix gently using a whisk or spatula until just combined. Avoid overmixing.
Slowly pour in the boiling water, mixing continuously. The batter will be thin, but this is expected—it ensures the cake will be moist.
Evenly divide the batter between the two prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Frost and decorate the cake as desired, or serve as is for a rich, chocolatey treat!
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 503.7 g | 183% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 314.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 510 mg | 39% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
