Moist Chocolate Cake Recipe
I am positive once you try this recipe, it will become your favorite chocolate cake forever. It has a very moist texture that melts in your mouth. surely this chocolate cake tastes like a piece of heaven.
We need 1.5 cups of buttermilk for our recipe. You can replace the buttermilk by mixing 3 tablespoons of white vinegar with 1.5 cups of milk and let it rest for 30 minutes.
Mix all the dry ingredients such as flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Mix them with a whisk or a mixer on low speed. This is a substitute for sifting.
Now add the wet ingredients (eggs, buttermilk, warm water, and vegetable oil) into the bowl. Mix them well with a mixer until they are combined.
You can make three chocolate cakes in 20-centimeter baking pans with this amount of batter. Cover the bottom of your pans with parchment papers and grease the sides and bottom with butter. If you're not sure about your cake sticking to the pan, sprinkle some flour then remove the excess flour. pour 3 cups of the batter into each baking pan. Knock the pans once to get the air bubbles out.
Preheat the oven for 180 °c. Let the cakes be baked for about 30 to 35 minutes.
After about half an hour, our cake is ready. Let it cool down and then enjoy.
Tips and tricks
- If you don't have the buttermilk you can make it like the way I taught in this recipe. But you can't keep it for a long time and should use it immediately after you made it.
- It's better that your ingredients are room temperature.
- If you don't have enough baking pans, bake the cakes one by one, just don't keep them in a very warm or cold place.
- If you have an electric oven, heating it at 165°c is enough to bake your cake.
Background & History
They are a couple of ways to make a chocolate cake but this recipe gives you a wonderfully soft and moist texture and makes you give up your diet and enjoy it with tea and coffee.