Moist Rich Chocolate Cake (Printable Recipe)

Velvety chocolate cake with a soft crumb, bold cocoa flavor, and silky chocolate fudge frosting. Perfect for celebrations.

# Ingredients You'll Need:

→ Cake Batter

01 - 260 g all-purpose flour
02 - 200 g granulated sugar
03 - 220 g brown sugar
04 - 65 g dutch-processed cocoa powder
05 - 1.5 teaspoons baking soda
06 - 1 teaspoon baking powder
07 - 0.5 teaspoon fine sea salt
08 - 2 large eggs, at room temperature
09 - 240 ml buttermilk, at room temperature
10 - 240 ml freshly brewed coffee or 1 tablespoon espresso powder dissolved in 240 ml water
11 - 120 ml vegetable oil
12 - 2 teaspoons pure vanilla extract

→ Chocolate Fudge Frosting

13 - 225 g unsalted butter, at room temperature
14 - 360 g powdered sugar
15 - 65 g cocoa powder
16 - 0.25 teaspoon fine sea salt
17 - 170 g semi-sweet chocolate chips
18 - 2 tablespoons honey
19 - 60 ml heavy cream
20 - 1 teaspoon pure vanilla extract

# Steps to Follow:

01 - In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until homogeneous and free of lumps.
02 - In a separate bowl, beat eggs, buttermilk, vegetable oil, coffee, and vanilla extract until smooth and fully incorporated.
03 - Gently fold the wet ingredients into the dry mixture, stirring until just combined and no dry flour remains. Avoid overmixing for a tender crumb.
04 - Grease and line three 20 cm round cake pans with parchment paper. Evenly divide batter among the pans and tap gently to release trapped air.
05 - Bake in a preheated oven at 175°C for 30–35 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs attached.
06 - Allow cakes to cool in pans for 10 minutes, then transfer onto wire racks to cool completely before frosting.
07 - Combine chocolate chips, honey, and heavy cream in a heatproof bowl. Melt gently over a double boiler or in short microwave bursts, stirring until smooth. Let cool slightly until thickened.
08 - Whip softened butter in a large bowl until light and creamy.
09 - Gradually add powdered sugar, cocoa powder, and salt. Incorporate the cooled melted chocolate mixture and vanilla extract; beat until silky and spreadable.
10 - Position one cake layer on a serving plate. Spread a generous layer of frosting over the top.
11 - Continue layering with cake and frosting. Cover the sides and top with remaining frosting. Garnish as desired with chocolate shavings or sprinkles.

# Extra Tips:

01 - Use a scale for precise ingredient measurements and even batter distribution.
02 - Ensure eggs and buttermilk are at room temperature for a smooth, emulsified batter.
03 - Cakes freeze and refrigerate well; always wrap tightly to retain moisture.
04 - Substitute buttermilk with whole milk plus lemon juice if necessary, allowing mixture to sit before use.
05 - Check doneness with a toothpick; a few moist crumbs signal perfect baking.

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