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Moist Chocolate Buttermilk Cake

Moist Chocolate Buttermilk Cake – Rich, Indulgent Delight

This Moist Chocolate Buttermilk Cake is a decadent dessert that promises rich chocolate flavor and exceptional moistness, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour use gluten-free flour for a gluten-free version.
  • 3/4 cup unsweetened cocoa powder Dutch-process cocoa deepens the flavor further.
  • 1 teaspoon baking soda do not substitute; both are necessary for proper leavening.
  • 1 teaspoon baking powder do not substitute; both are necessary for proper leavening.
  • 1/2 teaspoon salt ensure it’s added to heighten overall taste.
  • 1 cup unsalted butter use softened butter for easy creaming with sugar.
  • 2 cups granulated sugar brown sugar can be used for a hint of molasses flavor.
  • 4 large eggs make sure they are at room temperature for best incorporation.
  • 2 teaspoons vanilla extract use pure vanilla for maximum flavor.
  • 1/2 cup vegetable oil can substitute with melted coconut oil for a different flavor profile.
  • 1 cup buttermilk use room temperature buttermilk; regular milk with vinegar can be a substitute.
  • 1 cup hot coffee or boiling water using water and 1 tsp espresso powder can be an alternative.
For the Frosting (Optional)
  • 1 batch chocolate ganache made with melted chocolate and cream.
  • 1 batch cream cheese frosting easy to whip up and spreads beautifully.
  • 1 batch chocolate buttercream piping adds a decorative touch to your cake layers.

Equipment

  • Oven
  • Mixing Bowls
  • Handheld or stand mixer
  • 8-inch round cake pans
  • parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 175°C (350°F). Prepare three 8-inch round cake pans by greasing them generously and lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a separate bowl, cream together the softened unsalted butter with granulated sugar using a mixer for about 3–5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Then, stir in vanilla extract and vegetable oil.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with room-temperature buttermilk.
  6. Slowly stir in the hot coffee or boiling water into the batter until smooth.
  7. Evenly divide the batter among the prepared cake pans and bake for about 30–35 minutes. Check for doneness with a toothpick.
  8. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for best results. Keep an eye on the cakes to avoid overbaking. Proper cooling is essential to maintain moisture.

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