Ultimate Moist Chocolate Cake

Directions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well blended.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Gradually add the boiling water, mixing until the batter is smooth and thin.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream. Add the vanilla extract and salt. Beat until the frosting is smooth and fluffy.
7. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.

Kitchen Equipment Needed

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Wire rack

Tips and Shortcuts

• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
• Enhanced Flavor: Add a teaspoon of espresso powder to the batter to intensify the chocolate flavor.
• Quick Frosting: If you’re short on time, use store-bought chocolate frosting.

Storage Instructions

Store any leftover chocolate cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. You can also freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

Pairing Suggestions

Pair this Very Wet Chocolate Cake with a variety of beverages for a complete experience:

• Milk: A cold glass of milk is a classic and refreshing choice.
• Coffee: A strong cup of black coffee complements the rich chocolate flavors.
• Red Wine: A glass of Cabernet Sauvignon adds a sophisticated touch.