Ultra Moist & Ultra Pudgy Chocolate Cake Recipe

Prepare the Cake: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent the cakes from sticking.

1. In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, and brown sugar. Stir until everything is evenly combined.
2. Next, add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture until smooth and fully combined. The batter will be a bit runny, which is normal.
3. Stir in the hot coffee (or the hot water + instant espresso powder mixture). The hot liquid will help activate the cocoa powder and create a moist, fudgy texture.
4. Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Make the Chocolate Frosting: While the cakes cool, prepare the frosting. In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir until smooth and fully incorporated.
6. Pour in the milk, vanilla extract, and salt, mixing until smooth. Gradually add the powdered sugar, stirring constantly, until the frosting is thick and spreadable. If you want a creamier frosting, you can add 1–2 tablespoons of extra milk to achieve your desired consistency.
7. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the chocolate frosting over the top. Then, place the second cake layer on top and frost the entire cake with the remaining frosting. Use a spatula to smooth the frosting evenly around the sides and top of the cake.
8. Decorate (Optional): For an extra touch, sprinkle chocolate chips, cocoa powder, or drizzle some extra chocolate sauce on top of the cake. You can also add some sprinkles or chopped nuts for texture and color.