If I say this is a Super Moist Chocolate Cake you have got to believe me. I promise I will not say it if it’s not. This recipe is very similar to my Chocolate Sheet Cake recipe and if that is anything to go by you would know just how good this cake is.
Super Moist Chocolate Cake
One thing’s for sure, if there’s buttermilk and oil in your cake you will have a fairly moist cake. Unless you do something crazy, like over mix or bake it too long.
The only thing that’s a little challenging about this cake is that it is so light. Being so light makes it rather difficult to decorate. When something is moist and light it tends to crumble.
However, it is my job to find a solution and I did. If you grew up in an old-fashioned home like me and froze nothing. You probably would roll you eyes at my suggestion to freeze the cake.
Yes, it does sound rather unconventional. But after you try it do tell me how your cake decorating turned out.
Freezing the cake once it’s cooled down definitely makes it easier to decorate the next day. It is best to freeze overnight until the cake is really solid.
I promise it is the only way to decorate this cake without sitting with a big mess. I am not saying it can’t be done without freezing. It will just make life easier once frozen.
It’s the first time I can honestly say I enjoyed decorating a cake. It was an absolute breeze. Usually I am so flustered after decorating even the simplest of cakes.
You must thing I am crazy. Who freezes a cake when you want to eat it fresh. Trust me I see a lot of bakers mentioning that they freeze their cakes. I bet once it’s thawed out you won’t even know the difference.
That’s coming from this old-fashioned cook so you got to trust me on this. In my home we rarely freeze anything. However, this is one time I make the exception.
How to make this Super Moist Chocolate Cake
All you need is one bowl. No mess and no fuss, everything is added to one bowl. Apart from the cocoa being a little messy you will hardly have dishes to wash.
I mix my wet ingredients. Add the dry ingredients. Then the buttermilk and eggs and the cake is in the oven. It is literally that easy.
Baking the Cake
Once the cake batter is all mixed it will look quite runny. Don’t be too concerned by that. it is perfectly ok.
However, before baking you will have to grease your baking pans well and use baking paper. Due to the delicate nature of the cake if the pan is not greased well it will stick.
Another trick I learnt a while back. When you remove your cake from the oven you can get rid of the dome on top the easy way. I hate wasteage so this works.
You take a clean kitchen towel and gently press the centre of the cake down. It flattens the cake and you will have a nice even layer of cake.
I added coffee to this cake because it enhances the flavor of the chocolate. It gives it a lovely rich taste. Any good quality instant coffee or espresso works, you will need 1 teaspoon.
I made a very simple Buttercream Frosting for this cake. It was simply delicious. You can make a chocolate ganache if you wish.
The Buttercream frosting is made like most frostings, however the trick to getting a light and fluffy one is to beat for a good few minutes. I would say at least 8 minutes.
We loved this Super Moist Chocolate Cake. My husband couldn’t get enough of it. This recipe is definitely a keeper and I hope you love it as much as we do.
If you do try the recipe please drop me a comment and a star rating. It is always appreciated.
More Recipes to try:
Super Moist Chocolate Cake
- 85 gram butter
- 1/3 cup vegetable oil
- 1/3 cup cocoa powder
- 3/4 cup hot coffee made with 1 tsp coffee
- 2 tsp vanilla essence
- 1&1/2 cup cake wheat flour
- 1&1/2 tsp baking powder
- 1&1/2 cup sugar
- 2 large eggs
- 3/4 cup buttermilk
- 250 gram butter room temperature
- 3 cups icing sugar
- 1 tbsp vanilla essence
- 6 tbsp cocoa powder
- 2 tbsp fresh cream
- Preheat oven to 180 degrees Celsius. Grease two 18cm (7 inches) round baking pans with vegetable oil or melted butter and line the bottom of the pans with baking paper
- In a large bowl mix together the vegetable oil, melted butter, hot coffee and vanilla essence
- Sift in the cocoa powder, flour, baking powder and sugar. Use a whisk and mix until combined
- Mix the eggs and buttermilk together. Add it to the mixture and mix with the whisk until combined
- Divide the mixture equally between the two pans. Use a kitchen scale to measure the batter or use a measuring cup to pour the batter in the pans, this will ensure that you have the same amounf of batter in both pans
- Bake at 180 degrees Celsius for 30 minutes or until a toothpick inserted in the center comes out clean
- Allow the cake to stand for at least 15 minutes before turning onto a wire rack to cool
- Beat the butter until light and creamy. At least 3 minutes. Add little bits of icing sugar and keep beating. Add the vanilla essence and continue beating until it is pale in colour and fluffly.
- Sift in the cocoa powder and beat until well incorporated. Add fresh cream in between mixing. You can add more depending on the consistency you prefer
- Decorate cake as desired
- If you are in a rush, the easiest way to get your cake to cool down quickly is to place the pans straight out the oven onto a wet kitchen towel. It will cut the cooling time down
- The cake is very delicate so be very careful when removing from the pans
- The best way to decorate the cake is to wrap them in tinfoil and freeze overnight. Remove straight from the freezer and decorate. Allow it to thaw before serving
- You can use any good quality instant coffee for this cake or espresso powder