I Got It Right: Incredibly Moist Chocolate Cake

This cake.

Ok, this cake.

Excuse me for a moment.

Thank you.

Ok so this cake is tremendous. It is so rich. And so moist. I am somewhat ashamed to say that I kept these cake crumbs for a full week unrefrigerated just to see if they would dry out. They showed signs of dryness on Day 7, but were still highly passable. Highly. And I would know. Because I ate them.

The recipe really threw me for a loop because it is made with butter. That wouldn’t be weird, except that every chocolate cake recipe I’ve seen recently uses oil. Every one that claims to be super moist, that is. Now I’m no expert baker, so I don’t know what combination of ingredients or method of mixing makes this cake so fab, but I do know that I will keep using this recipe for forever as an amateur.

For some reason, a lot of other chocolate cakes add water. This one is no exception, except that it adds cooled coffee in place of the water. Plus, there is a bit of cinnamon thrown in for extra flavoring uniqueness. Flavor sensation on the tastebuds.

This is the cake I used for the Orchard wedding. I mean, not the cake pictured above; that was just a practice cake. I was a bit nervous for the real thing, but as you can see, it turned out fine. Incidentally, I used this practice cake to figure out how I was going to frost the real thing. By the time I was finished with it, the frosting had been scraped off and reapplied twice and looked different from every angle. Needless to say, it was still delicious. It just keeps going and going and going and going and going…

Makin’ it or breakin’ it,


Incredibly Moist Chocolate Cake

Adapted from Sky High: Irresistible Triple Layer Cakes

Makes one 8-inch square, three layer cake

3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder
3 teaspoons baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups buttermilk
3 eggs
1 1/2 cups freshly brewed coffee, cooled to room temperature

Preheat the oven to 350 degrees F. Butter three 8-inch square cake pans. Line the bottoms with parchment or waxed paper and butter the paper.

In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Seriously, you gotta scrape down the bowl a lot. I hate pouring the batter into pans and finding butter nibs at the bottom of the mixer bowl. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter.

Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool. And do wait until they are cool. It will make you happy.

8 Responses to “I Got It Right: Incredibly Moist Chocolate Cake”

  1. 1 adam June 8, 2011 at 8:39 am

    yum. We have wanted to make a great chocolate cake. Hanni tried last year and made the best frosting, a chocolate ganache that took like 3 hours to make because you had to let it cool in the fridge a few times. But the cake wasn’t that good. So, we’ll try this one!

  2. 2 Rita (Sarah's mom) June 8, 2011 at 3:27 pm

    Lauren, I loved your comments and photos from the wedding! I will never forget the sight of all those beautifully decorated cupcakes arriving on Saturday. Flawless presentation! I can’t believe what you went through to make it all happen. So much appreciation to you. Thank you for sharing this cake recipe..I am always looking for the perfect chocolate cake recipe..Will be making it soon. It was so fun to talk with you at the wedding, and you are now a part of my daily life via blogland.

  3. 3 Ellie May 17, 2013 at 1:13 am

    Your style is really unique in comparison to
    other people I have read stuff from. Many thanks for posting when you’ve got the opportunity, Guess I’ll just book
    mark this page.

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