This cake is incredibly moist and tender, with a deep, rich chocolate flavor. The secret lies in using both cocoa powder and melted chocolate, along with buttermilk for added tenderness. It’s perfect for any occasion, from a casual dessert to a celebration cake.
Ingredients:
- For the Cake:
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder (good quality)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) hot water
- 4 ounces (115g) semi-sweet or bittersweet chocolate, melted and cooled slightly.
- For the Chocolate Ganache (Optional, but highly recommended):
- 8 ounces (225g) semi-sweet or bittersweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
Instructions:
- Prepare the Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13 inch pan. You can also line the bottom of the pans with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Melt the chocolate: Melt the 4 ounces of chocolate in the microwave in 30 second increments, or over a double boiler. Let cool slightly.
- Combine Wet and Dry Ingredients: In a small bowl, combine the buttermilk and hot water. Add the melted chocolate to the creamed mixture and mix until combined. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the dry ingredients. Mix until just combined, do not over mix.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Ganache (Optional): Place the finely chopped chocolate in a heat-proof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Gently whisk until smooth and glossy.
- Assemble the Cake: Once the cakes are completely cool, frost with the chocolate ganache or your favorite frosting. If using ganache, you can pour it over the cake, or use a spatula to spread it.
- Serve: Slice and enjoy your decadent melt-in-your-mouth chocolate cake!
Tips for Extra Melt-in-Your-Mouth Goodness:
- Use high-quality cocoa powder and chocolate for the best flavor.
- Don’t overmix the batter, as this can lead to a tough cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For an extra moist cake, you can brush the cake layers with a simple syrup before frosting.
- For an extra rich cake, substitute strong brewed coffee for the hot water.
Enjoy baking!