Moist Rich Chocolate Cake (Print-Friendly Version)

Velvety chocolate cake with soft crumb and rich cocoa, topped with silky chocolate fudge frosting.

# What You'll Need:

→ Cake Batter

01 - 260 g all-purpose flour
02 - 200 g granulated sugar
03 - 220 g brown sugar
04 - 65 g Dutch-processed cocoa powder
05 - 1.5 teaspoons baking soda
06 - 1 teaspoon baking powder
07 - 0.5 teaspoon fine sea salt
08 - 2 large eggs, room temperature
09 - 240 ml buttermilk, room temperature
10 - 240 ml freshly brewed coffee or 1 tablespoon espresso powder dissolved in 240 ml water
11 - 120 ml vegetable oil
12 - 2 teaspoons pure vanilla extract

→ Chocolate Fudge Frosting

13 - 225 g unsalted butter, room temperature
14 - 360 g powdered sugar
15 - 65 g cocoa powder
16 - 0.25 teaspoon fine sea salt
17 - 170 g semi-sweet chocolate chips
18 - 2 tablespoons honey
19 - 60 ml heavy cream
20 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until smooth and lump-free.
02 - Beat eggs, buttermilk, vegetable oil, coffee, and vanilla extract until fully blended and smooth.
03 - Gently fold wet ingredients into dry mix until just combined, avoiding overmixing to maintain tenderness.
04 - Grease and line three 20 cm round pans with parchment paper; divide batter evenly and tap to remove air bubbles.
05 - Bake at 175°C for 30–35 minutes until a toothpick inserted comes out with moist crumbs attached.
06 - Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
07 - Gently melt chocolate chips, honey, and heavy cream over a double boiler or microwave; stir until smooth and slightly thickened.
08 - Beat softened butter until light and creamy in a large bowl.
09 - Gradually add powdered sugar, cocoa powder, salt, then mix in cooled chocolate mixture and vanilla; beat until silky and spreadable.
10 - Place one cake layer on serving plate, spread frosting generously, repeat layering, then cover top and sides with remaining frosting.
11 - Decorate with chocolate shavings or sprinkles as desired.

# Additional Tips:

01 - Use a scale for precise ingredient measurement and even batter distribution.
02 - Ensure eggs and buttermilk are at room temperature to achieve a smooth batter.
03 - Wrap tightly before freezing or refrigerating to preserve moisture.
04 - Substitute buttermilk with whole milk plus lemon juice, letting sit before use.
05 - Check doneness using a toothpick; moist crumbs indicate perfect baking.

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