Discover the Joy of Baking This Chocolate Delight
Indulging in a rich, chocolatey treat often feels like a special occasion, and this Ultra Moist & Ultra Pudgy Chocolate Cake is no exception. It delivers an impressive combination of taste and texture that chocolate lovers crave.
What Makes This Recipe a Must-Try
This cake is incredibly moist and has a perfect balance of sweetness. The addition of hot coffee intensifies the chocolate flavor, while the buttermilk ensures a tender crumb. Plus, it’s topped with a luscious chocolate frosting that takes it over the top. If you’re looking for a cake that’s not only delicious but also easy to make, this is it!
Whipping Up Your Ultra Moist & Ultra Pudgy Chocolate Cake
Ingredients:
- 2 cups (400 g) light brown sugar
- 1 + 3/4 cups (220 g) all-purpose flour
- 3/4 cup (85 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) buttermilk or sour milk
- 1 cup (240 ml) hot strong black coffee
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (110 g) unsalted butter
- 2/3 cup (60 g) dark cocoa powder
- 1/3 cup (80 ml) milk
- 3 cups (375 g) powdered sugar
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C). Grease two 8-inch (20–22 cm) round cake pans and line the bottoms with parchment paper. In a large bowl, mix the flour, cocoa, baking powder, baking soda, salt, and sugar. Add the eggs, buttermilk, oil, and vanilla, and beat until smooth. Add the hot coffee (the batter will be runny; this is normal). Divide the batter between the pans and bake for 30–35 minutes. Remove from the oven when a toothpick comes out clean, let cool in the pans for 10 minutes, then cool completely on a wire rack.
- For the chocolate frosting, melt the butter in a pan, add the cocoa powder, and mix until smooth. Add the milk, vanilla, and salt. Gradually add the powdered sugar until you achieve a thick, spreadable consistency. If you want it creamier, you can add 1–2 tablespoons of milk.
- To assemble the cake, place one of the cooled cake layers on a plate. Spread a generous amount of chocolate frosting on top. Place the second cake layer on top and cover the entire cake. If desired, sprinkle chocolate chips, cocoa, or drizzle chocolate sauce on top.
Enjoying Your Chocolate Cake
This cake is perfect for birthdays, celebrations, or just as a delightful treat after dinner. Serve it as slices on its own, or with a scoop of vanilla ice cream for a delightful contrast!
Keeping Your Cake Fresh
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. If you want to keep it longer, consider freezing it; simply wrap it well in plastic wrap and aluminum foil.
Helpful Hints for the Best Chocolate Cake
- Ensure your ingredients are at room temperature for better mixing.
- Use high-quality cocoa powder for the best chocolate flavor.
- Don’t skip the coffee— it really enhances the chocolate!
- Make sure your cake is completely cooled before frosting it to avoid melting.
Delicious Variations
You can easily make this cake unique! Try adding orange zest for a citrus twist or mix in chocolate chips for added texture. Serve it with whipped cream or a fruit sauce for an appealing look.
Nutritional Information
This recipe serves about 12 people, with each slice containing approximately:
- Calories: 400
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 56g
- Protein: 4g
Perfect Pairings for Your Chocolate Cake
This cake pairs wonderfully with a cup of coffee or a glass of milk. You might also enjoy it alongside fruits like strawberries or raspberries, which add a nice tartness to balance the sweetness.
Common Questions About This Recipe
Can I use different types of sugar?
Yes, you can use granulated sugar, but light brown sugar adds a lovely moisture and flavor.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
Can I freeze the cake?
Absolutely! Just make sure it’s well-wrapped to keep it fresh. You can freeze it for up to 3 months.
Ultra Moist & Ultra Pudgy Chocolate Cake
Ingredients
Cake Ingredients
- 2 cups 2 cups light brown sugar
- 1.75 cups 1 + 3/4 cups all-purpose flour
- 0.75 cups 3/4 cup unsweetened cocoa powder
- 2 teaspoons 2 teaspoons baking powder
- 1 teaspoon 1 teaspoon baking soda
- 1 teaspoon 1 teaspoon salt
- 2 large 2 large eggs
- 1 cup 1 cup buttermilk or sour milk
- 1 cup 1 cup hot strong black coffee
- 0.5 cups 1/2 cup vegetable oil
- 1 teaspoon 1 teaspoon vanilla extract
Frosting Ingredients
- 0.5 cups 1/2 cup unsalted butter
- 2/3 cups 2/3 cup dark cocoa powder
- 1/3 cup 1/3 cup milk
- 3 cups 3 cups powdered sugar
- 0.25 teaspoon 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, mix the flour, cocoa, baking powder, baking soda, salt, and sugar.
- Add the eggs, buttermilk, oil, and vanilla, and beat until smooth.
- Add the hot coffee (the batter will be runny; this is normal).
- Divide the batter between the pans and bake for 30–35 minutes.
- Remove from the oven when a toothpick comes out clean, let cool in the pans for 10 minutes, then cool completely on a wire rack.
Frosting
- Melt the butter in a pan, add the cocoa powder, and mix until smooth.
- Add the milk, vanilla, and salt.
- Gradually add the powdered sugar until you achieve a thick, spreadable consistency. If you want it creamier, you can add 1–2 tablespoons of milk.
Assembly
- Place one of the cooled cake layers on a plate. Spread a generous amount of chocolate frosting on top.
- Place the second cake layer on top and cover the entire cake.
- If desired, sprinkle chocolate chips, cocoa, or drizzle chocolate sauce on top.
