Perfectly Moist and Soft Chocolate Cake

This moist chcolate cake might be the best birthday cake ever if you’re looking for a soft, decadent, fudgy chocolate dream. You can bake it whenever you want a chcolate bite or go further and make it with a chocolate buttercream frosting. Start by preheating your oven to 350F so it’s nice and soft.

In a large bowl, sift in two cups of all-purpose flour, two cups of granulated sugar, half a cup of cocoa powder, salt, baking powder, and baking soda. Use a whisk to mix the ingredients to ensure everything is nicely distributed, then set it aside. In another large bowl, add half a cup of vegetable oil. The vegetable oil will keep the cake pillowy and soft even if it comes from the fridge.

To the oil, add one cup of whole milk, two eggs, and one tablespoon of vanilla extract. Whisk that up until it’s nice and smooth, and make sure the eggs are well mixed in the mixture. Make a section in the middle of the dry ingredients, pour in the egg mixture, and whisk that up until it’s almost combined. Add one cup of boiling water. The water will add more moisture, activate the cocoa powder, and make it more intensely chocolatey.

Add half a cup of chocolate chips and pour the batter into a prepared cake pan. Bake the cake in the oven for 55 to 60 minutes or until a skewer inserted in the centre comes out clean. Meanwhile, you can prepare chocolate buttercream. Add three sticks of butter to the bowl of a stand mixer and cream it on medium speed for about 30 minutes just until it is pretty smooth. Sift a quarter cup of cocoa powder into the butter and cream it again until the cocoa powder is blended in the butter.

Add a quarter teaspoon of salt and sifted powdered sugar, and mix on low speed. As the powdered sugar is mixed in, add a tablespoon of milk or cream and mix it in. Mix for a minute at high speed, and you are done with your frosting. Dollop and spread the frosting on top and around the cake and serve.