CHOCOLATE MOIST CAKE

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: Approximately 55-60 minutes (including cooling)
Yield: 1 cake (2x 9-inch layers)
Category: Dessert
Method: Baking
Cuisine: International
Diet: Vegetarian

Ingredients

For the Chocolate Cake:

3/4 cups all-purpose flour (8 oz | 227 g)
3/4 cup unsweetened cocoa powder (2.6 oz | 75 g)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups white granulated sugar (14 oz | 410 g)
2 large eggs
1 cup milk (250 ml)
1/2 cup vegetable oil (125 ml)
2 teaspoons pure vanilla extract
1 cup boiling water (250 ml)

For the Chocolate Buttercream Frosting:

4 oz butter (120 g | 1/2 cup)
2/3 cup unsweetened cocoa powder (2.4 oz | 65 g)
3 cups powdered sugar (confectioners or icing sugar)
1/3 cup milk
1 teaspoon pure vanilla extract

Instructions

Chocolate Cake:

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
Lightly grease two 9-inch (22cm) round cake pans with butter and line the base with parchment paper.
Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
Whisk in sugar, then add eggs, milk, oil, and vanilla. Whisk well to combine until lump-free, about 30 seconds.
Carefully pour boiling water into the batter, mixing well. Note: The batter will be thin in consistency.
Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
Allow to cool for 10 minutes in the pans, then turn out onto wire racks to cool completely before frosting.

Chocolate Buttercream Frosting:

Melt butter in a medium saucepan, then whisk in cocoa powder.
Alternately add powdered sugar and milk, beating to a spreading consistency. Add a small amount of additional milk, if needed.
Stir in vanilla extract.

Notes:

Ensure all ingredients are at room temperature for the best results.
The cake layers can be wrapped and frozen for up to 2 months

We’d love to hear about your experience making these Zucchini Patties! Share your stories, photos, or any variations you tried in the comments below. Happy cooking