Chocolate Cake Recipe

With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.


  • 2 cups of Flour : The structure of the cake. Do not use cake flour– when combined with ultra-light cocoa powder, cake flour is too fine.
  • I cup of granulated sugar.
  • 2 large eggs : To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes?
  • 1 cup of oil : Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
  • 1 cup of Buttermilk : This chocolate cake requires the moisture and acidity buttermilk gives
  • ¾ cup of cocoa powder (This should be about 4 ½ tablespoons full)
  • 1 tbsp of baking soda 
  • 1 tbsp of baking powder
  • 1 tbsp of salt Salt balances the flavor.
  • 1 tbsp of vinegar : 
  • 1 tbsp of vanilla essence : Vanilla extract adds flavor
  • ½ cup of boiling water
  • Hand mixe


1) Cream Egg + Sugar till fluffy then gradually add oil + flavour on low speed then speed up
2) Boil water and add coffee 
3) Measure and sieve flour + baking powder + baking soda + salt + Cinnamon + pinch of nutmeg + cocoa powder
4) Prepare Butter milk by mixing Vinegar + Fresh milk
5) Alternate butter milk and sieved powder
6) Turn mixer off, add hot water and mix with hand whisk manually
7) add grated toren and stir