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5 from 1 vote

Super Moist Chocolate Cake

This chocolate cake is a simple, easy recipe all made in one bowl. So decandently delicious
Prep Time1 hour
Cook Time30 minutes
Course: Dessert
Keyword: decadent chocolate cake, easy dessert recipes, moist chocolate cake

Ingredients

  • 85 gram butter
  • 1/3 cup vegetable oil
  • 1/3 cup cocoa powder
  • 3/4 cup hot coffee made with 1 tsp coffee
  • 2 tsp vanilla essence
  • 1&1/2 cup cake wheat flour
  • 1&1/2 tsp baking powder
  • 1&1/2 cup sugar
  • 2 large eggs
  • 3/4 cup buttermilk

Buttercream Icing

  • 250 gram butter room temperature
  • 3 cups icing sugar
  • 1 tbsp vanilla essence
  • 6 tbsp cocoa powder
  • 2 tbsp fresh cream

Instructions

  • Preheat oven to 180 degrees Celsius. Grease two 18cm (7 inches) round baking pans with vegetable oil or melted butter and line the bottom of the pans with baking paper
  • In a large bowl mix together the vegetable oil, melted butter, hot coffee and vanilla essence
  • Sift in the cocoa powder, flour, baking powder and sugar. Use a whisk and mix until combined
  • Mix the eggs and buttermilk together. Add it to the mixture and mix with the whisk until combined
  • Divide the mixture equally between the two pans. Use a kitchen scale to measure the batter or use a measuring cup to pour the batter in the pans, this will ensure that you have the same amounf of batter in both pans
  • Bake at 180 degrees Celsius for 30 minutes or until a toothpick inserted in the center comes out clean
  • Allow the cake to stand for at least 15 minutes before turning onto a wire rack to cool

Buttercream Icing

  • Beat the butter until light and creamy. At least 3 minutes. Add little bits of icing sugar and keep beating. Add the vanilla essence and continue beating until it is pale in colour and fluffly.
  • Sift in the cocoa powder and beat until well incorporated. Add fresh cream in between mixing. You can add more depending on the consistency you prefer
  • Decorate cake as desired

Notes

  1. If you are in a rush, the easiest way to get your cake to cool down quickly is to place the pans straight out the oven onto a wet kitchen towel. It will cut the cooling time down 
  2. The cake is very delicate so be very careful when removing from the pans
  3. The best way to decorate the cake is to wrap them in tinfoil and freeze overnight. Remove straight from the freezer and decorate. Allow it to thaw before serving
  4. You can use any good quality instant coffee for this cake or espresso powder