Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper for easy removal.
- In your mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined. Make sure there are no lumps for perfectly smooth batter.
- Pour in buttermilk, vegetable oil, eggs, and vanilla extract. Mix on medium speed until the batter is smooth and all ingredients are fully incorporated.
- Gradually add the hot water while mixing on low speed. The batter will be thin – this is normal and creates the moist texture. Mix until smooth and uniform.
- Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should spring back when lightly touched.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Frost as desired or enjoy plain for a simple chocolate treat.
Notes
Substitute sour cream for buttermilk for extra moistness. Use spoon-and-level method for flour measurement. Cake tastes better the next day. Hot water helps dissolve cocoa powder and creates steam for lighter texture.
