A Chocolate Cake Kind of Day

Lately I haven’t been testing too many recipes. We’re deep into the summer months, which to me means hamburgers, hot dogs, and steak. I grew up with steak — my Dad loved it — but beef has been outrageous this year. So when my local supermarket had sirloins on sale three weeks in a row, well… there was no contest. Steak it was.

Lunch was a salad so I could enjoy my dinner without guilt. During this all‑too‑brief period of indulgence, I ignored the recipes landing in my email with startling regularity. Eventually I decided it was time to clear them out — and found a hidden gem I had to try.

Deliciously Moist Chocolate Cake

I am not adverse to using a box cake mix. They’re perfectly fine: open a box, toss in an egg and some oil, beat, bake, done. No muss, no fuss. I also hate frosting layer cakes (unless it’s carrot cake… ummmm cream cheese frosting). But I’m getting off track.

Buried in my emails was a recipe for a chocolate cake that I couldn’t resist.

Cake Ingredients

• 1 ¾ cups flour
• ¾ cup unsweetened cocoa powder
• 1 ¾ cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• ½ cup vegetable oil
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup buttermilk (room temperature)
• 1 cup freshly brewed strong hot coffee or hot water

Instructions

Step 1: Preheat oven to 350°. Grease two 9‑inch cake pans (I used a 9×13 sheet pan because, as I said, I hate frosting layer cakes). If using round pans, line with parchment rounds and grease the parchment.

Step 2: Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl. Set aside.

Step 3: Using a stand or hand mixer fitted with a whisk attachment, mix oil, eggs, and vanilla on medium‑high until combined. (If you’ve got a strong arm, a hand whisk works too.) Add the buttermilk and mix until combined.

Step 4: Pour the dry ingredients into the wet. Add the hot coffee or water and whisk/beat on low until the batter is completely combined. Batter will be thin.

Step 5: For 9‑inch pans: divide batter evenly and bake 23–26 minutes, or until a toothpick comes out clean. For a 9×13 sheet pan: bake 35–40 minutes.

Step 6: Let the cake cool at least 1 hour, then frost with your favorite frosting.

What Makes This Cake Different?

For me, the biggest difference is the buttermilk. I went 60 years without ever using it, and now it seems I’m reaching for it at least once a week. This cake calls for a full cup.

If you don’t have buttermilk, here’s a DIY substitute: Add 2 teaspoons white vinegar or lemon juice to a measuring cup, then fill with room temperature whole milk to reach 1 cup. Let sit 5 minutes. It will curdle — that’s exactly what you want.

Coffee or espresso powder is common in chocolate cakes because it deepens the chocolate flavor. It does not make the cake taste like coffee. Still, I don’t like coffee — not even coffee ice cream — so I skipped the espresso powder and used hot chocolate instead of coffee. Hot water felt too bland.

The recipe warned that the batter would be thin, and it was. Very thin. But I soldiered on. It also said the center might collapse even if the cake is fully baked because cocoa powder can’t support the weight of such a moist batter. Another good tip. So don’t beat yourself up if it looks like your cake fell. Just wait until you taste it.

Final Thoughts

I used traditional Crisco‑based birthday cake frosting instead of buttercream. It’s messy to clean up, but so rich and yummy that it’s worth every sticky bowl.

This cake is more involved than a box mix or even my usual from‑scratch cakes, but the difference is noticeable. They aren’t kidding when they say moist. The crumb is beautiful, and it holds together nicely.

This one is definitely going into my special‑occasion rotation.