Moist Chocolate Cake

A few weeks ago I had a friend post this recipe on Facebook (as what she thought was a wishful, but impossible request on our island.) When I mentioned that I'd easily be able to bake it, she instantly demanded I give it a try!

Surprisingly, most of the ingredients were readily available at my local grocery store - the only thing I was unable to find was the buttermilk. Instead, I found a simple substitution of lemon juice and regular milk. I was a little surprised at just how liquid-y this recipe was however. I mixed the first set of ingredients (everything except for the final cup of hot water) and the resulting batter was the normal consistency for a cake. However, when the extra cup of water was added (I'm not a big coffee fan), the result was a thin batter with the consistency of chocolate milk! (I was a little worried at this point!!!)

I originally planned to bake this cake in my 7" spring-form pan (since it allows for better airflow in the oven); unfortunately, I discovered that the batter was far too runny for this. (A lesson I didn't learn until chocolate batter had dripped all over my kitchen counters and on the bottom of my toaster oven....) Luckily, I was able to quickly grease my 9" pan and transfer the batter into it. I, then, simply baked the two layers one at a time.

Amazingly, the thin batter did end up congealing into a perfectly formed cake. In fact, I was greatly impressed with how easily this cake fell from the pan (it was almost like during the baking process the cake had actually pulled away from the sides of the pan.

To complete the cake, I simply frosted it with a classic chocolate buttercream frosting (from the Wilton website.) The final cake was extremely dense and rich!

Moist Chocolate Cake

2 c. sugar
1¾ c. flour
¾ c. cocoa
1½ t. baking powder
1½ t. baking soda
1 t. salt
2 eggs
1 c. buttermilk
½ c. butter, melted
1 T. vanilla
1 c. hot coffee (or hot water)

Preheat the oven to 350°F (175°C). Mix sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter, and vanilla. Beat for 2 minute on high speed. Stir in hot coffee (or water.) Bake for 30-35 minutes in two greased 9" pans.


Wilton Chocolate Buttercream Frosting

½ c. shortening
½ c. butter, softened
¾ c. cocoa
1 t. vanilla extract
4 c. powdered sugar (1 lb.)
3-4 T milk

Cream shortening and butter and add vanilla and milk. Mix cocoa and powdered sugar. Slowly mix the sugar mixture with the liquid ingredients until very well mixed. Add more milk if needed for a smoother, creamier frosting.