Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot water (or hot coffee for deeper flavor)
For the Chocolate Soak:
- 1 cup (240ml) sweetened condensed milk
- ½ cup (120ml) heavy cream
- ½ cup (90g) semi-sweet chocolate chips
For the Topping (Optional):
- Whipped cream or chocolate ganache
- Chocolate shavings or cocoa powder (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (or similar size) baking pan.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Mix Wet Ingredients: Add the eggs, buttermilk, oil, and vanilla to the dry mixture. Beat until smooth and well combined.
- Add Hot Water: Slowly mix in the hot water (or coffee). The batter will be very thin—this makes the cake moist!
- Bake: Pour the batter into the greased pan. Bake for 30–35 minutes or until a toothpick comes out with moist crumbs.
- Prepare the Chocolate Soak: While the cake is baking, heat the condensed milk, cream, and chocolate chips in a saucepan over low heat. Stir until melted and smooth. Set aside.
- Soak the Cake: Once the cake is baked, immediately poke holes all over the top using a fork or skewer. Slowly pour the warm chocolate soak over the cake, letting it seep in.
- Cool and Set: Let the cake cool completely and refrigerate for at least 2 hours to set and become ultra-moist.
- Top and Serve: Spread whipped cream or ganache on top if desired. Garnish with chocolate shavings or a dusting of cocoa powder.
Tip: This cake tastes even better the next day when it’s fully soaked and chilled!
Want a no-egg or gluten-free version too?