Introduction:
Some chocolate cakes are “pretty good.” This one is unapologetically indulgent: deep cocoa flavor, a tender
crumb that stays moist for days, and that ultra-fudgy vibe that makes you close your eyes on the first bite. If you’ve been
chasing a chocolate cake that feels like a special-occasion dessert but is still doable on a regular day, this is it.
The secret to an ultra-moist cake isn’t a single ingredient—it’s a smart combination of techniques:
using oil for softness, adding buttermilk (or a tangy substitute) for tenderness, blooming cocoa with hot coffee or hot water
for a darker, richer flavor, and mixing gently so the cake stays plush instead of tough.
And because a truly great chocolate cake deserves an equally great topping, you’ll also get a thick, glossy,
fudge-style frosting that spreads like a dream. It’s the kind of cake you can serve at birthdays,
holidays, dinner parties, or just because you need chocolate therapy on a Tuesday.
Ingredients:
For the ultra-moist chocolate cake (two 8-inch layers)
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder (Dutch-process or natural)
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed brown sugar (adds moisture + depth)
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1/2 cup (120ml) neutral oil (canola/vegetable)
- 1 cup (240ml) buttermilk (or see substitution in Tips)
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee (or hot water)
- Optional: 1/2 cup (90g) mini chocolate chips (for extra fudgy pockets)
For the fudge frosting (rich, glossy, not-too-sweet)
- 1 cup (226g) unsalted butter, softened
- 3 1/2 cups (420g) powdered sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1/3 cup (80ml) heavy cream (plus more as needed)
- 2 tsp vanilla extract
- Pinch of salt
- Optional (for extra fudgy intensity): 3–4 oz (85–115g) melted dark chocolate, cooled slightly
Optional garnish
- Chocolate curls or shavings
- Fresh berries
- Flaky salt (tiny pinch on top)
- Cocoa dusting
