Here's how to make my super moist and easy chocolate cake recipe - perfect for beginner bakers too.

FULL RECIPE 👇🏻

FOR THE CAKE:
✅ 65g (3/4 cup) COCOA POWDER
✅ 220g (1 cup) PLAIN FLOUR (GF)
✅ 2 tsp BICARBONATE OF SODA (BAKING SODA)
✅ 1 tsp BAKING POWDER (GF)
✅ 330g (1 + 2/3 cup) CASTER (SUPERFINE) SUGAR
✅ 240ml (1 cup) BUTTERMILK (or mix milk and 1 tbsp of lemon juice and allow to rest for 10 mins)
✅ 120ml (1/2 cup) VEGETABLE OIL
✅ 1 tsp VANILLA EXTRACT
✅ 2 LARGE EGGS
✅ 240ml (1 cup) BOILING WATER
✅ 1 tsp INSTANT COFFEE (optional)

FOR THE BUTTERCREAM:
✅ 250g (generous 1 cup) BUTTER, SOFTENED
✅ 55g (generous 1.5 cup) ICING (CONFECTIONER’S) SUGAR
✅ 55g (3/4 cup) COCOA POWDER
✅ 110g (3/4 cup) DARK CHOCOLATE, MELTED AND COOLED

For cake 👇🏻
Prepare your tins. Grease and line 2 round cake tins with parchment paper.
Preheat the oven to 180C (160C Fan)

If making your own buttermilk, add 1 tbsp lemon juice to a jug and then add 240ml of milk. You can use dairy or non dairy milk. Stir thoroughly and then allow to sit for 5-10 minutes. The 'buttermilk' will then be ready to use.
Sift all your dry ingredients into a bowl (flour, cocoa powder, baking powder, bicarbonate of soda and sugar).

In a separate large bowl mix together the vegetable oil, buttermilk, eggs and vanilla extract until thoroughly combined. (I used an electric hand mixer)
Gradually add your dry ingredients to your wet ingredients. You can do this by hand or with your electric mixer on very low.

Add your hot coffee or hot water and mix. I just used my electric hand mixer on very low. (Don’t worry at how thin the mixture is. It will cook in the oven to make a super moist cake!)

Carefully pour your cake mix into your tins evenly and place in the oven for around 25-35 minutes. (Check with a skewer to make sure it is cooked through - it will be very soft whilst warm!)

Leave to completely cool.

For the icing 👇🏻
Melt your dark chocolate (I do this is the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the buttercream.

To make your icing, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3 minutes before adding the second half.

Sieve in your cocoa powder and then mix again until fully combined.
Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread.

Place one of the cake tiers on a serving place and spread the icing on top. Then place the other cake tier on top like a sandwich.

Spread the icing on the top and round the sides of the cake using a spatula.
It’s ready to serve up! (You can allow it to set for a short while. You could even put it very briefly in the fridge to chill - but again probably not necessary) Enjoy!

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