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Moist Chocolate Cake

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Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • 2 8-inch pans

Ingredients
  

  • 2 Cups sugar
  • 1 3/4 Cups all-purpose flour
  • 3/4 Cup unsweetened cocoa powder (not hot cocoa mix)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 Cup buttermilk (or 1 Cup milk with teaspoon white vinegar)
  • 1/2 Cup vegetable or canola oil
  • 2 tsps pure vanilla extract
  • 1 Cup boiling water or hot flavored coffee

Instructions
 

  • Pre-heat Oven to 350 F (180 C) degrees. Line pans with parchment paper or lightly grease and flour.
    Mix all dry ingredients together with a whisk. If you see lumps, sift before adding to liquid mixture.
    In another larger bowl, mix milk, eggs, oil and vanilla.
    Add the flour mixture and stir till mixed.
    Once mixed, slowly add the hot water/coffee and stir with a whisk until well mixed.
    Pour into pans or cupcake tins with liner.
    Bake 30-35 minutes for two 8-inch pans and 18-20 minutes for cupcakes. checking for doneness after 25 minutes. Ovens vary so make sure the middle of the cake pops up when you lightly press with your finger for doneness.
    Let cool before frosting.