Super Soft And Moist Chocolate Cake Recipe
Ingredients
This super soft and moist chocolate cake is made with a handful of ingredients. You will need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
- 3/4 cup butter, at room temperature
- 2 cups white sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating until fully incorporated. Add in the vanilla extract.
With the mixer on low speed, add in half of the dry ingredients and mix until just combined. Then add in the buttermilk and mix until just combined. Add the remaining dry ingredients and mix until just combined.
Fold in the chocolate chips by hand. Pour the batter into the prepared cake pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.
Nutrition
This recipe yields 12 servings. Each serving contains about 477 calories, 22 grams of fat, 68 grams of carbohydrates, and 4 grams of protein.
This cake is high in sugar and fat, so it should be enjoyed in moderation. It's also a good source of iron and calcium.
This cake can be stored in an airtight container for up to 5 days at room temperature.
Tips and Tricks
For an even more moist cake, try substituting the buttermilk with Greek yogurt or sour cream. Both will add more moisture to the cake.
If you don't have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let the mixture sit for 10 minutes before using.
For a vegan version, substitute the butter and buttermilk with vegan butter and almond milk, and use flax eggs instead of regular eggs.
If you don't have chocolate chips, you can use chopped up chocolate or even a handful of raisins or nuts.
For an even richer cake, try adding a tablespoon of espresso powder to the dry ingredients.
For a fun twist, try adding a teaspoon of cinnamon or a pinch of cayenne pepper to the batter.
This cake can also be made in a 9x13 inch pan. Just increase the baking time to 50-55 minutes.
This cake can also be made in cupcake form. Just reduce the baking time to 18-20 minutes.
This cake is best served with a dollop of whipped cream or a scoop of ice cream. Enjoy!
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