Ultra Moist Chocolate Cake

This rich, deeply chocolatey cake bakes up so tender and fudgy that every slice practically melts as you lift it.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup hot coffee
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, oil, and vanilla extract. Whisk until smooth, then slowly pour in the hot coffee and mix until the batter is thin and fully combined.
4. Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.
5. Let the cake cool in the pan for 20 minutes, then carefully lift it out and cool completely on a rack or serve slightly warm for an extra gooey texture.
6. Slice gently with a sharp knife, since the cake is very soft and moist, and serve as is or with a dusting of cocoa powder or a scoop of ice cream.

Tip: For the most intense chocolate flavor and extra moisture, use hot brewed coffee in the batter—it won’t make the cake taste like coffee, just richer and deeper.