Moist Chocolate Cake

12
Servings
15m
Prep Time
35-40m
Cook Time
50m
Ready In


"Makes two 10-inch layers of delicious moist cake"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (122.7 g)
  • Calories 339.5
  • Total Fat - 13.3 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 37 mg
  • Sodium - 386.6 mg
  • Total Carbohydrate - 54.8 g
  • Dietary Fiber - 3.1 g
  • Sugars - 36.9 g
  • Protein - 5.2 g
  • Calcium - 56.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 300°F. and grease pans. Line the bottoms of 2 10-inch round cake pans with parchment paper.

Step 2

Finely chop chocolate and transfer to a bowl. Pour hot coffee over chocolate and let the mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Step 3

Into a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt; set aside. In another large bowl, with an electric mixer, beat eggs until thickened slightly and yellowish in color. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Step 4

Divide batter between pans and bake in the middle of oven for about 35-40 or until a tester inserted in center comes out clean.

Step 5

Cool layers completely.

Tips & Variations


  • Two 10-inch round cake pans
  • Parchment paper

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