How to Make the Very Wet Chocolate Cake
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
Step 3: Add the Wet Ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Stir until smooth. Slowly pour in the hot coffee while mixing. The batter will be thin—this is what makes the cake so wet and soft!
Step 4: Bake the Cake
Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to retain the cake’s signature wet texture.
Step 5: Prepare the Ganache (Optional)
While the cake is cooling, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour it over the chocolate chips in a bowl. Let it sit for a minute before stirring until smooth.
Step 6: Assemble and Serve
Once the cake has cooled, pour the ganache over the top, allowing it to drip down the sides for a dramatic effect. Slice and serve this luscious treat with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for the Perfect Very Wet Chocolate Cake
- Use Hot Coffee: Coffee intensifies the chocolate flavor without overpowering it. If you prefer not to use coffee, hot water works too, but the flavor will be less bold.
- Don’t Skip the Buttermilk: Buttermilk contributes to the cake’s moist and tender crumb. If you don’t have it, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Ganache Magic: The ganache not only enhances the cake’s richness but also adds a glossy, professional finish. If you’re short on time, dust the cake with powdered sugar or drizzle with melted chocolate.
- Storage: This cake stays moist for days! Cover it tightly and store at room temperature for up to 3 days or in the fridge for up to a week.
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