Super Moist Chocolate Cake

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Introduction:
Super Moist Chocolate Cake is the ultimate indulgence for chocolate lovers. This cake is incredibly rich, tender, and full of deep chocolate flavor. The secret to its moistness lies in the use of buttermilk and oil, which keep the cake soft and luscious. Paired with a silky chocolate frosting, this cake is perfect for birthdays, celebrations, or any occasion that calls for a decadent dessert.

Ingredients Quantities:

For the Cake:

  • 1 3/4 cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Chocolate Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 3 1/2 cups (440g) powdered sugar
  • 1 cup (100g) unsweetened cocoa powder
  • 1/2 cup (120ml) milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

Optional Additions:

  • 1/2 cup (90g) mini chocolate chips mixed into the batter for extra chocolatey goodness
  • Fresh berries or chocolate shavings for decorating

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans or line them with parchment paper.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
  • Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until the batter is smooth and well combined (it will be thin).
  • Divide the batter evenly between the prepared pans.

2. Bake the Cake:

  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

3. Make the Chocolate Frosting:

  • In a large mixing bowl, beat the softened butter on medium speed until creamy.
  • Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
  • Add the milk, vanilla extract, and salt. Increase the mixer speed to high and beat for about 3 minutes until the frosting is light and fluffy. Add more milk if the frosting is too thick.

4. Assemble the Cake:

  • Once the cakes are completely cool, place one layer on a serving plate or cake stand.
  • Spread a generous amount of frosting on top of the first layer. Place the second cake layer on top and spread the frosting evenly over the top and sides of the cake.
  • Decorate with mini chocolate chips, fresh berries, or chocolate shavings if desired.

Tips for Success:

  • Make sure to use room temperature ingredients for a smooth batter and frosting.
  • Don’t overmix the batter once the wet and dry ingredients are combined to avoid a dense cake.
  • To keep the cake extra moist, you can brush the layers with simple syrup before frosting.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 480
  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 70mg
  • Sodium: 380mg
  • Carbohydrates: 65g
  • Fiber: 3g
  • Sugars: 50g
  • Protein: 5g

Recommendation:
This Super Moist Chocolate Cake is best enjoyed with a cold glass of milk or a hot cup of coffee. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For an extra indulgent treat, serve each slice with a scoop of vanilla ice cream. This cake is sure to become a favorite for any chocolate lover!

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