Too Much Chocolate Cake and the Guilt You’ll Love
Indulge in this rich, moist, and easy too much chocolate cake recipe—perfect for satisfying cravings without the guilt. A chocoholic’s dream!
Ingredients
The Essentials:
- 1 ½ cups of all-purpose flour – This forms the foundation of your cake providing its structure. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
- 1 cup granulated sugar – This will provide the sweetness you need to balance the deep rich chocolate flavor. You could experiment with less sugar, but I recommend sticking with the full amount for that perfect indulgence.
- ½ cup unsweetened cocoa powder – The star of the show! This cocoa will give your cake that beautiful deep chocolate taste. Opt for top-grade cocoa to guarantee exceptional flavor.
- 1 teaspoon baking soda – This helps the cake rise and gives it that light airy texture that melts in your mouth.
- ½ teaspoon baking powder – A little extra lift to make sure your cake stays soft and fluffy.
- ½ teaspoon salt – Salt balances out the sweetness and enhances the chocolate flavor making every bite even more satisfying.
- 2 large eggs – Eggs bring richness to the cake and help bind the ingredients together ensuring your cake has that smooth texture.
- 1 cup buttermilk – Buttermilk not only adds moisture but also creates a tender crumb keeping your cake wonderfully moist. If you don’t have buttermilk on hand, just mix a tablespoon of vinegar or lemon juice into a cup of milk as an excellent substitute.
- ½ cup vegetable oil – This helps create a soft fudgy texture while also keeping the cake moist for days (if it lasts that long!).
- 1 teaspoon vanilla extract – A subtle touch of vanilla enriches the chocolate giving the flavor more complexity.
- 1 cup boiling water – This might surprise you but adding boiling water to the batter makes the cake incredibly moist and helps the cocoa dissolve, giving the cake a smooth, decadent texture.
Pro Tips:
- Selecting quality cocoa: The chocolate flavor of your cake depends on the cocoa you choose. Opt for a high-quality unsweetened cocoa powder to achieve the richest taste.
- Customize for dietary needs: Want to make this cake gluten-free? Flour can be effortlessly replaced with a gluten-free blend. For a dairy-free alternative use plant-based milk combined with a splash of lemon juice instead of buttermilk.
- Add a bit of extra chocolate: For an even more indulgent experience try folding in some chocolate chips or chunks into the batter. Every slice is filled with delicious, gooey melted chocolate pockets!
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). This guarantees the oven reaches the correct temperature by the time you begin baking.
- Grease and flour two 9-inch round cake pans (or line them with parchment paper) so the cake won’t stick when it’s time to remove it.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together. Sifting eliminates lumps from the cocoa powder and helps evenly combine all the dry ingredients. This step is essential for creating a smooth and consistent cake batter.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk the sugar, eggs, buttermilk, oil, and vanilla extract until the mixture is smooth. The oil will give your cake that moist, fudgy texture, while the buttermilk helps it stay tender and soft.
Step 4: Combine Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet mixture, stirring gently as you go. Gently stir with a spatula or whisk until the ingredients are just combined. Be careful not to overmix—this could lead to a dense cake. A few lumps are perfectly fine!
Step 5: Add the Boiling Water
- Here’s where the magic happens: carefully add the boiling water to the batter. Don’t worry, it will seem thin at first, but that’s exactly what you want. This process is essential for achieving that rich, moist, and fudgy texture. Stir until everything is well incorporated.
Step 6: Bake
- Pour the batter evenly into your prepared cake pans. Give them a gentle tap on the counter to settle the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will rise nicely and develop a soft, spongy texture.
Step 7: Cool and Remove from Pans
- Allow the cakes to cool in the pans for roughly 10 minutes before moving them to a wire rack to cool completely. This cooling period helps the cakes firm up, making it easier to frost later.
Step 8: Frost and Serve
- Allow the cakes to cool completely before starting to frost. You can use your favorite frosting (think rich chocolate ganache or fluffy buttercream) to top off your cake. Spread generously for that extra indulgence.
Notes
Nutrition Information (Per Serving – Approximate)
Note: Values may vary based on ingredient brands and optional add-ins like frosting or toppings.
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Total Fat | 16g |
| Saturated Fat | 4g |
| Cholesterol | 55mg |
| Sodium | 260mg |
| Carbohydrates | 53g |
| Fiber | 3g |
| Sugars | 30g |
| Protein | 5g |