Very Wet Chocolate Cake

by

Introduction

Indulge in this rich and decadent Very Wet Chocolate Cake that promises to satisfy even the most intense chocolate cravings! This cake is incredibly moist and fudgy, thanks to the addition of buttermilk and melted chocolate. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or just treating yourself to a slice of heaven. Top it with a luscious chocolate ganache or serve it with whipped cream for the ultimate dessert experience.

Ingredients Quantity

For the Cake

  • All-purpose flour: 1 ¾ cups (220g)
  • Granulated sugar: 1 ½ cups (300g)
  • Cocoa powder: ¾ cup (65g), unsweetened
  • Baking soda: 1 ½ teaspoons
  • Baking powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Large eggs: 2
  • Buttermilk: 1 cup (240ml), at room temperature
  • Vegetable oil: ½ cup (120ml)
  • Vanilla extract: 2 teaspoons
  • Hot water: 1 cup (240ml)
  • Dark chocolate: 4 oz (115g), melted and slightly cooled

For the Chocolate Ganache (optional)

  • Dark chocolate: 8 oz (225g), chopped
  • Heavy cream: 1 cup (240ml)
  • Butter: 2 tablespoons (optional, for shine)

Instructions

1. Preheat the Oven

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Mix Dry Ingredients

  • In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

3. Combine Wet Ingredients

  • In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Stir in the melted dark chocolate.

4. Combine Wet and Dry Ingredients

  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly add the hot water to the batter, stirring gently until smooth. The batter will be thin, but this is what makes the cake moist.

5. Bake the Cake

  • Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.

6. Cool the Cakes

  • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

7. Prepare the Ganache (Optional)

  • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for a few minutes, then stir until smooth and glossy. Add butter if desired for extra shine.

8. Frost the Cake

  • Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of ganache on top, then place the second layer on top and pour the remaining ganache over the top, allowing it to drip down the sides.

9. Serve

  • Slice the cake and serve it as is, or with whipped cream and fresh berries for an extra treat.

Tips for Success

  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • Make it Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
  • Add Extra Moisture: You can substitute half of the hot water with brewed coffee for a deeper chocolate flavor.

Recommendations

  • Serving Suggestions: This cake pairs wonderfully with vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
  • Flavor Variations: Add a splash of espresso or a teaspoon of peppermint extract to the batter for a unique flavor twist.

This Very Wet Chocolate Cake is a chocolate lover’s dream—rich, moist, and utterly delightful. Perfect for any occasion or just because! 🍫🎂

Leave a Comment