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MOIST and FUDGY Chocolate Cake

This MOIST and FUDGY chocolate cake brings together simple ingredients to create a rich, velvety dessert that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Recommended: King Arthur or Bob’s Red Mill for consistent results.
  • 2 cups granulated sugar Adds sweetness and moisture.
  • 3/4 cup unsweetened cocoa powder Use high-quality cocoa like Ghirardelli for richer flavor.
  • 2 teaspoons baking soda For leavening.
  • 1 teaspoon baking powder Works in tandem with baking soda.
  • 1 teaspoon salt Enhances flavor.
Wet Ingredients
  • 2 large eggs Bring to room temperature for better incorporation.
  • 1 cup buttermilk Can substitute with 1 cup of milk mixed with 1 tablespoon of vinegar.
  • 1/2 cup vegetable oil Adds to the moist texture; avoid olive oil.
  • 2 teaspoons vanilla extract Pure extract will elevate flavor.
  • 1 cup hot water Hydrates the cocoa.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking pan, optionally lining it with parchment paper.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth. Avoid overmixing.
  4. Carefully stir in the hot water; the batter will be thin.
  5. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Once cooled, slice and enjoy the cake plain or with toppings of choice.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be made a day in advance. If the cake is dry, it may have been overbaked.