Description

A dense, fudgy, and impossibly moist double chocolate cake that uses basic pantry staples and requires only one bowl. It stays soft for days and is perfect for busy weeknights.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (75g) Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup (120ml) heavy cream
1 cup (170g) semi-sweet or bittersweet chocolate chips
2 tablespoons butter
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and dust with flour.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and 1 teaspoon salt until no lumps remain.
Make a well in the center and add eggs, buttermilk, oil, and vanilla. Whisk until just combined; do not overmix.
Carefully stir in 1 cup of boiling water. The batter will become thin. Pour into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the glaze, heat heavy cream in a small saucepan until it just simmers. Remove from heat.
Add chocolate chips, butter, and a pinch of salt to the cream. Let sit for 2 minutes, then whisk until smooth.
Place one cake layer on a stand, pour half the glaze over it, top with the second layer, and pour remaining glaze over the top.
Let glaze set for 15 minutes before slicing.

Notes

If you don’t have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let sit for 5 minutes. Do not skimp on the boiling water as it blooms the cocoa. Ensure cakes are completely cool before glazing to prevent the glaze from sliding off.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 54
Fat: 22
Saturated Fat: 12
Carbohydrates: 72
Fiber: 3
Protein: 6

Keywords: chocolate cake, double chocolate, moist cake, easy dessert, one bowl cake, weeknight baking, gluten-free option, dairy-free option