It doesn’t get much better than this ultra moist and rich chocolate cake! This is my go to chocolate cake recipe for birthdays, dinner parties or just to enjoy. This cake only needs one bowl and no electric mixer.
Milk + Vinegar: milk and vinegar can be combined to create a faux buttermilk which helps make the cake moist. The acidic vinegar will slightly curdle the milk and the mixture will become a little bit thicker.
Any variety of mildly flavoured vinegar will work (apple cider, malt) or even lemon or lime juice.
Instead of combining milk and vinegar, you can use 1 cup of buttermilk.
Canola oil: using oil instead of butter keeps the cake fresher and moister for longer. You can use any flavourless vegetable oil or cooking oil (safflower, rice bran, sunflower etc.). Don’t use olive oil or coconut oil as they will change the flavour of the cake.
Brown sugar + caster sugar (superfine sugar): This combination of sugars will both give the cake structure (with caster sugar) and make it rich and moist (with brown sugar). Light or dark brown sugar will work.
Can I replace the brown sugar with more caster sugar? Yes however this will make the cake less moist and more fluffy and ‘cakey.’
Can I use all brown sugar? I don’t recommend using all brown sugar or the cake may sink and have a denser texture.
Plain flour (all-purpose flour)
Unsweetened cocoa powder: I use Hershey’s (US) or Nestle (AUS/UK) brand. Do NOT use hot cocoa powder or raw ‘cacao powder.’
Baking powder (NOT baking soda): make sure it is in-date! Expired baking powder is one of the most common causes of sunken cakes.
Boiling coffee OR boiling water: coffee enhances the chocolate flavour in the cake. The cake will NOT taste like coffee. Make sure you use fresh, strongly brewed black coffee: I like to combine ½ teaspoon of instant coffee granules with ½ cup of boiling water, but you can make the coffee using your preferred method (French press, drip coffee, pods, coffee bags etc.).