This Moist Chocolate Cake is super easy to make, incredibly delicious with a tender crumb. Simply THE best chocolate cake recipe and also the simplest. Add my chocolate buttercream frosting and you have a real showstopper!
Keyword: Best Chocolate Cake Recipe, Moist Chocolate Cake
Preheat the oven to 325F (160C). Mist three 8 inch cake pans with cake release spray and line with parchment paper. You can also use two 9 inch cake tins.
Sift all dry ingredients to a large bowl and stir to combine.
Combine the eggs, buttermilk, vegetable oil and vanilla extract and mix well. Add to the dry ingredients.
Pour the hot coffee into the bowl and stir well to combine until you have a smooth, rather thin, batter.
Divide the batter between the preapred cake pans and bake for 25 minutes for 8 inch layers or up to 35 minutes for 9 inch layers. The cake is ready when coming away from the edges of the tin and feels springy to the touch.
Cool in the tins for 10 minutes then gently turn out to a cooling rack. This chocolate cake is moist and rather delicate so treat with cake when turning out of the tins.
Make the Chocolate Buttercream
Melt the chocolate chips in the microwave. Place in a bowl, microwave for 40 seconds, stir and repeat until they melt. Set aside to cool slightly.
Add all the frosting ingredients apart from the milk and melted chocolate to a mixing bowl and beat together on the lowest speed setting until combined, gradually adding the milk.
Add the melted chocolate and Increase the speed until the frosting is smooth and holds peaks.
Frost the cake
Sandwich the cake layers with a generous amount of frosting.
Cover the top and sides of the cake with frosting, smoothing it using a bench scraper or an offset spatula. Any remaining frosting can be piped on top of the cake if you like.
To add a chocolate drip, heat the cream and honey then pour over the chocolate chips in a bowl. Leave for a couple of minutes then stir until smooth.
Drizzle the chocolate ganache around the edge of the cake, letting it drip down the sides.
Add sprinkles, fresh fruit or any other decorations just before serving.
Store the cake at room temperature in a covered container in a cool place. It will keep for 4-5 days! You can store the cake in the fridge, if necessary, but the buttercream will harden. Bring back to room temperature before serving.
CAN I USE THIS RECIPE TO MAKE CUPCAKES? Yes, you will get between 24-30 chocolate cupcakes using this recipe. Divide the batter into cupcake or muffin cases, filling ¾ of the way and bake for 22 to 25 minutes or until wel risen.
CAN I MAKE THIS CAKE IN ADVANCE? The chocolate cake layers can be prepared up to two days in advance. Cool completely and cover with plastic wrap. Avoid stacking the cakes as they can stick!