Description
This Best Moist Chocolate Cake Recipe is rich, deeply chocolaty, and incredibly soft with a tender crumb. Made for one, it’s perfect for a cozy indulgence any time of year.
Ingredients
Scale
- ½ cup (60g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder (Dutch-processed)
- ½ tsp baking soda
- Pinch of salt
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) buttermilk (or milk with ½ tsp vinegar/lemon juice)
- ¼ cup (60ml) strong brewed coffee
- ¼ cup (60ml) vegetable oil
- 1 large egg
- 1 tsp pure vanilla extract
- Optional: fresh raspberries or cherries (summer), dash of cinnamon or cayenne (winter)
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-inch cake pan and line with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking soda, salt, and sugar.
- In another bowl, whisk together buttermilk, coffee, oil, egg, and vanilla until smooth.
- Gradually add wet mixture to dry ingredients. Stir gently until just combined.
- Pour batter into prepared pan. Smooth the top and bake for 25–30 minutes.
- Cool in pan for 10 minutes, then transfer to rack to cool completely.
- (Optional Frosting) Beat ¼ cup softened butter. Gradually add 2 tbsp cocoa powder and ¾ cup powdered sugar. Mix in 1–2 tbsp milk and ½ tsp vanilla until smooth. Frost cooled cake.
Notes
Use room temperature ingredients for better texture. Don’t skip the coffee—it enhances the chocolate flavor without adding a coffee taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 520
- Sugar: 38g
- Sodium: 330mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
Keywords: chocolate cake, moist, single serving, dessert, easy, cocoa