Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or two 9-inch round cake pans. For easier removal, you can also line the bottom of the pans with parchment paper, then grease and flour the parchment.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, sifted unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined and free of lumps.2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
- Add the two large eggs, room-temperature buttermilk, vegetable oil, and vanilla extract to the dry ingredients.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Beat the ingredients on medium speed with an electric mixer for about 2 minutes, until the batter is smooth and well combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated.
- With the mixer on low speed, gradually add the hot strong coffee (or hot water) to the batter. The batter will become quite thin, but this is perfectly normal and contributes to the cake's moistness. Continue mixing until just combined.1 cup hot strong coffee
- Pour the thin batter evenly into your prepared baking pan(s). If using round pans, divide the batter equally.
- Bake for 30-35 minutes for a 9x13 inch pan, or 25-30 minutes for 9-inch round pans. The cake is ready when a wooden skewer or toothpick inserted into the center comes out clean. Be careful not to overbake, as this can result in a drier cake.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before frosting or serving.
Notes
To keep your Easy Moist Dream Chocolate Cake tasting its best, proper storage is key. Once the cake has cooled completely, you can store it at room temperature, tightly covered with plastic wrap or in an airtight container, for up to 2-3 days. If your kitchen is particularly warm or humid, or if the cake is frosted with a buttercream that contains dairy, it's best to refrigerate it. Refrigerated cake will stay fresh for up to 5 days. When you’re ready to enjoy a slice, you can simply bring it to room temperature for about 30-60 minutes before serving. If you need to speed things up or prefer a slightly warmer cake, you can gently reheat a slice in the microwave on low power for about 10-15 seconds. For longer storage, you can freeze unfrosted cake layers. Wrap them tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before frosting and serving.
