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Moist Eggless Chocolate Cake - Rich, Soft, and Simple

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • All-purpose flour: The base of your batter. Spoon and level for accuracy.
  • Unsweetened natural cocoa powder: Use a good-quality brand for robust flavor.
  • Granulated sugar: Sweetens and helps with moisture.
  • Baking powder and baking soda: A combo for lift and a fluffy crumb.
  • Fine sea salt: Balances sweetness and heightens chocolate notes.
  • Neutral oil (canola, sunflower, or light olive oil): Keeps the cake moist.
  • Buttermilk or dairy-free buttermilk: For tang and tenderness. To make a substitute, combine milk (or plant milk) with lemon juice or vinegar.
  • Hot brewed coffee or hot water: Blooming cocoa with a hot liquid deepens flavor. Coffee won’t make it taste like coffee—just more chocolatey.
  • Vanilla extract: Rounds out the flavor.
  • Optional add-ins: Mini chocolate chips, a pinch of espresso powder, or orange zest.
  • Optional frosting: Chocolate ganache, simple cocoa buttercream, or a dusting of powdered sugar.

Method
 

  1. Prep your pan: Heat the oven to 350°F (175°C). Grease and line an 8-inch round or 9-inch square pan with parchment. Lightly flour if you like extra insurance.
  2. Mix dry ingredients: In a large bowl, whisk 1½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine salt until evenly combined.
  3. Brew the hot liquid: Prepare ¾ cup hot coffee (or hot water). Keep it hot; it helps bloom the cocoa.
  4. Combine wet ingredients: In a measuring jug, whisk ½ cup neutral oil, ¾ cup buttermilk (or ¾ cup milk + 2 teaspoons lemon juice or vinegar, rested for 5 minutes), and 2 teaspoons vanilla extract.
  5. Make the batter: Pour the wet mixture into the dry ingredients. Stir with a whisk until almost smooth. Gradually whisk in the hot coffee. The batter will be thin—this is correct.
  6. Optional boosters: Fold in ¼ cup mini chocolate chips or ¼ teaspoon espresso powder for extra intensity.
  7. Bake: Pour the batter into the prepared pan. Bake for 28–35 minutes, or until a toothpick comes out with a few moist crumbs but no wet batter. Start checking at 27 minutes.
  8. Cool: Let the cake cool in the pan for 10–15 minutes, then turn out onto a rack and cool completely before frosting.
  9. Frost or finish: Spread with chocolate ganache or cocoa buttercream, or simply dust with powdered sugar. Slice and enjoy.