Description

Recreate the legendary fudgy treat from the silver screen with this easy one-bowl chocolate cake that uses hot coffee and oil for an incredibly moist, dark crumb. This recipe delivers a decadently rich experience that stays tender for days, perfect for any serious chocolate lover.

Ingredients

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup hot brewed coffee
Chocolate fudge frosting

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Instructions

Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper and a generous coating of baking spray.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until the mixture is uniform.
Stir in the vegetable oil, eggs, vanilla extract, and buttermilk until the ingredients are well incorporated and the batter is thick.
Carefully pour in the hot brewed coffee, stirring slowly from the center outward until the batter is thin, smooth, and the cocoa is fully bloomed.
Divide the batter evenly between the two pans and bake for 30 to 35 minutes, or until a toothpick comes out with just a few moist crumbs.
Allow the layers to cool in the pans for 10 minutes before transferring to a wire rack to cool completely before applying the fudge frosting.

Notes

For the best texture, ensure your buttermilk and eggs are at room temperature to prevent the batter from seizing. If you want an even deeper chocolate profile, try adding a teaspoon of espresso powder to the dry ingredients to enhance the Dutch-process cocoa.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American