This cocoa-based dish has an intense chocolate flavor. If you’ve ever wondered how to make a cake moist, I’m going to share the science behind it as well as the techniques that professional bakers use to ensure that their cakes are always soft and moist.

This chocolate cake made with cocoa has a rich chocolate flavor and a crumb that is very moist and delicate. It never ceases to amaze me how well it works for something that can be accomplished with so little effort. I have successfully made sheet cakes, layer cakes, cupcakes, tiny cupcakes, and a variety of other baked goods with this recipe. Really, you can’t go wrong.

Everything is thrown into the stand mixer and mixed. The cake mixture is then transferred to prepared cake pans before being placed in the oven. It’s as simple as 1-2-3. It is a good idea to have this recipe for an emergency chocolate cake in your back pocket in case you forget someone’s birthday, have unexpected guests, or have an urgent craving for chocolate on a Friday night.


1¾ Cups.Of all-purpose flour.

2 Cups.Of granulated white sugar.

¾ Cup.Of unsweetened cocoa powder.

1 ½ Tsp.Of baking soda.

¾ Tsp.Of salt.

2 large beaten eggs.

1 Cup.Of buttermilk.

½ Cup.Of melted butter.

1 Tbsp.Of vanilla extract.

1 Cup.Of hot coffee.


1st Step:

Bring the temperature in the oven up to 350 degrees. Prepare two baking pans measuring 9 inches in diameter by greasing and flouring them, lining them with circles cut from parchment paper, and setting them aside.

2nd Step:

Mix the flour, sugar, cocoa, baking soda, and salt together on low speed for one minute in the big bowl of a standing mixer.

3rd Step:

After adding the eggs, buttermilk, melted butter, and vanilla extract, continue beating the mixture on medium speed for about 30 seconds, or until a batter is formed. Stop and scrape the sides and bottom of the bowl as well as the paddle. Continue beating for a further 15 seconds, or until the mixture is completely smooth.

4th Step:

After removing the bowl from the mixer, use a rubber spatula to mix in the hot coffee. The batter will have a very thin consistency.

5th Step:

Bake on the center rack of the oven for 25-35 minutes, or until a thermometer placed in the center registers 190 degrees Fahrenheit, after dividing the batter equally between the two pans.

6th Step:

After allowing to cool for 15 minutes in the pans, proceed to trim the edges of each cake using a butter knife. Spread parchment paper over the surface of two cooling racks.

7th Step:

On top of each one of the pans, place a cooling rack. While covering your hands with oven gloves, carefully turn the cakes over onto the racks while holding the racks in place with both hands.

8th Step:

Place the racks on the counter and press the bottom of the pans gently until the cakes come out. Before handling or icing, let it cool fully.

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