Ultra Moist & Ultra Pudgy Chocolate Cake
An incredibly moist chocolate cake topped with luscious chocolate frosting, perfect for any celebration.
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.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.