Moist Chocolate Cake
These days I get this urge to bake and it’s something I can’t really explain and yesterday was just a different ball game and I went all out and the cake oh dear came out super moist and this is my first proud chocolate cake and this here was a hit back to back
Moist Chocolate Cake
These days I get this urge to bake and it’s something I can’t really explain and yesterday was just a different ball game and I went all out and the cake oh dear came out super moist and this is my first proud chocolate cake and this here was a hit back to back
Cooking Instructions
- 1
Preheat oven to 220 degrees. Grease bundt pan and 9-inch baking pans with butter but i used olive oil cooking spray and set aside.
- 2
Heat up water in a small pot and once its boiling hot pour in the 2 in one instant coffee mix and set aside
- 3
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. In another bowl beat eggs, then add buttermilk, canola oil, yogurt and vanilla extract.
- 4
Mix wet ingredient and dry ingredients together properly then add chocolate chip and beat until smooth about 3 to 5 minutes.
- 5
Remove bowl from mixer and stir in hot coffee with a rubber spatula or a spoon. Batter will be very runny; please note that is not a problem
- 6
Pour batter evenly between the two pans and bake on middle rack of oven for about 25 minutes, until toothpick inserted in center comes out clean, remove from the oven
- 7
Allow to cool 5 minutes in pans before placing in a plate or stand if you are not frosting you can serve. yum yum all the way
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