Name: Simple Moist Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: Dry Ingredients:; 1 and 3/4 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; Wet Ingredients:; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs at room temperature; 2 teaspoons vanilla extract; 1 cup freshly brewed hot coffee

Craving a slice of heaven that’s as simple to make as it is delicious to eat? Look no further! I have a favorite recipe for a simple moist chocolate cake that promises to satisfy any sweet tooth. This recipe holds a special place in my heart because it’s the one I turn to for celebrations, quiet evenings, and those moments when only chocolate will do. Trust me, you don’t need to be a pro baker to pull this off. The steps are straightforward, the ingredients are likely in your pantry already, and the result is absolutely divine — a rich, moist cake with an irresistible depth of chocolate flavor.

Table of Contents

How to Make Simple Moist Chocolate Cake

Simple Moist Chocolate Cake is a rich and tender chocolate cake known for its deep flavor and moist texture. Typically made with basic ingredients like flour, sugar, cocoa powder, eggs, milk, and baking powder, it’s straightforward to prepare.

Ingredients:

Dry Ingredients:

1 and 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder (good quality makes a difference)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

Wet Ingredients:

1 cup buttermilk (Don’t have it? Mix 1 tablespoon of vinegar or lemon juice with enough milk to make a cup)
1/2 cup vegetable oil
2 large eggs at room temperature
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee (Don’t worry; your cake won’t taste like coffee; it simply enhances the chocolate flavor)

Instructions:

Preheat your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing them and lining the bottoms with parchment paper for easy release.
Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk these components thoroughly to ensure they’re evenly combined.
Combine Wet Ingredients: In a separate mixing bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until the mixture is well combined and smooth.
Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be mindful not to overmix – some lumps are perfectly fine.
Add Hot Coffee: Lastly, carefully stir in the hot coffee. The batter will be runny, but don’t worry – that’s the secret to the moistness of the cake.
Bake: Divide the batter evenly between the prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
Cool: Allow the cakes to cool in the pans for about 10 minutes, then remove them and transfer to a wire rack to cool completely. This step ensures your cake doesn’t become soggy from condensation.
Once your cake has cooled, the sky’s the limit for decoration. A simple dusting of powdered sugar can be quite elegant. For something richer, consider a chocolate ganache or your favorite frosting. Whipped cream and fresh berries also make a delightful topping that brings a fresh contrast to the rich chocolate.

Additional Tips for the Perfect Cake:

Ingredient Temperature: Ensure your perishable ingredients (eggs, buttermilk) are at room temperature to achieve a smooth batter.
Quality of Cocoa: Opting for high-quality cocoa powder can significantly affect the depth of chocolate flavor in your cake.
Coffee: If you prefer not to use coffee, hot water can be a substitute, but the coffee does help intensify the chocolate flavor without imparting a coffee taste.
Don’t Overmix: Overmixing the batter can introduce too much air, leading to a cake that might rise too much and then sink. Mix until just combined for the best texture.
Baking Time: Ovens vary, so start checking your cake a few minutes before the recommended baking time is up. The perfect cake should spring back when lightly touched and have a skewer come out mostly clean.

What to serve with

Serving a Simple Moist Chocolate Cake is almost ceremonial, especially considering the wide array of accompaniments that can elevate it from merely delightful to truly extraordinary.

1. Ice Cream: A scoop of ice cream alongside a warm slice of Simple Moist Chocolate Cake is a match made in dessert heaven. Vanilla is a classic choice, offering a creamy texture and a flavor that complements without overshadowing the chocolate. For a bold twist, try flavors like salted caramel, cherry, or coffee.

Ingredients Substitutes

Creating a simple moist chocolate cake can be a wonderfully versatile culinary endeavor, especially when you consider the available substitute ingredients that can cater to dietary preferences, allergies, or simply what you have on hand in your pantry.

Flour Substitutes

All-Purpose Flour Replacement: If you’re out of all-purpose flour or need a gluten-free option, you can use almond flour, coconut flour, or a gluten-free flour blend designed to substitute for all-purpose flour in a 1:1 ratio. Keep in mind, though, that coconut flour is highly absorbent, so you may need to add more liquid to your batter.
Self-Rising Flour: If the recipe calls for self-rising flour and you don’t have any, you can make your own by combining one cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

Sugar Substitutes

White Sugar: To substitute white sugar, you can use brown sugar for a deeper flavor or coconut sugar as a less processed option, using a 1:1 ratio. For a lower glycemic index, try agave syrup or pure maple syrup, using ¾ cup for every 1 cup of sugar, and reduce other liquids in the recipe accordingly.
Brown Sugar: If you’re out of brown sugar, you can mix white sugar with molasses – about 1 tablespoon of molasses for every cup of white sugar, adjusted according to your taste.

Cocoa Powder

Dutch-Processed Cocoa vs. Natural Cocoa: If your recipe requires Dutch-processed cocoa and you only have natural cocoa powder, you can use it but may need to adjust the leavening agents. Dutch-processed cocoa is neutral, so it’s often paired with baking powder. Natural cocoa is acidic and typically used with baking soda.

Butter Substitutes

Unsalted Butter: For those who are dairy-free or vegan, unsalted butter can be replaced with the same amount of coconut oil or a dairy-free margarine. Applesauce is another option, offering moisture with less fat, though it may slightly alter the texture and flavor.

Egg Substitutes

Eggs: To replace each egg, you can use ¼ cup of unsweetened applesauce, mashed bananas, or a commercial egg replacement product. Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, left to sit until it gels) are another popular vegan option.

Milk Substitutes

Milk: Almost any dairy-free milk substitute will work in place of cow’s milk, including almond milk, soy milk, oat milk, and coconut milk. Use them in a 1:1 ratio but choose unsweetened varieties to avoid altering the cake’s sweetness.

Cream Substitutes

Heavy Cream: For recipes that call for cream, you can use coconut cream as a dairy-free alternative. Another option is to mix milk (or a milk substitute) with melted butter or oil, using a ratio of ¾ cup milk to 1/4 cup melted butter/oil to mimic the fat content of cream.

Final Thoughts

There you have it! An utterly delicious simple moist chocolate cake that’s bound to become a staple in your baking repertoire. Happy baking, and may each slice bring a smile to your face and those you share it with!

More Chocolate Cake Recipes: