Here’s a rich, indulgent Deep Dark Secret Chocolate Cake—ultra-moist, fudgy, and perfect for chocolate lovers 🍫🎂
Deep Dark Secret Chocolate Cake
This cake is famous for being dense, moist, and super chocolatey—it feels like a decadent dessert, but is surprisingly simple to make.
🧺 Ingredients (Makes 1 9-inch cake or 12 cupcakes)
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
Optional Chocolate Glaze/Frosting
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
🍳 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch cake pan (or line cupcake tin).
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
3. Mix Wet Ingredients
- In another bowl, combine buttermilk, oil, eggs, and vanilla.
4. Combine & Add Coffee
- Gradually add wet mixture to dry ingredients, stirring gently.
- Add hot coffee (or hot water) and mix until smooth. The batter will be thin—that’s okay; it makes the cake super moist.
5. Bake
- Pour batter into prepared pan.
- Bake 30–35 minutes for a cake, or 20–25 minutes for cupcakes.
- Check doneness with a toothpick—it should come out clean.
6. Optional Chocolate Glaze
- Heat cream until hot but not boiling.
- Pour over chocolate chips in a bowl.
- Stir until smooth and glossy.
- Pour over cooled cake or spread as frosting.
7. Serve
- Slice and enjoy with coffee, milk, or a scoop of ice cream.
🌟 Tips
- Extra chocolatey: Use Dutch-processed cocoa for deeper flavor.
- Moist cake: Do not overbake; thin batter helps.
- Make ahead: Wrap in plastic wrap—cake stays moist for 2–3 days.
If you want, I can also give a “one-bowl secret chocolate cake” version that’s super quick, fudgy, and extra dark—no coffee required, and only a few minutes preP