This is hands down one of our favorite recipes ever - our super moist, fudgy chocolate cake that we make completely. It's so easy, just one bowl and it goes perfectly with any frosting!

Ingredients

• 1 and 2/3 cups (208 grams) of all-purpose flour

• 1 cup (200 grams) of firmly packed light brown sugar

• 1 cup (200 grams) of granulated sugar

• 3/4 cup (75 grams) of natural cocoa powder

• 1 and 1/2 teaspoons of baking soda

• 3/4 teaspoon of salt

• 1/2 cup (113 grams) of melted unsalted butter

• 1/2 cup (118 milliliters) of neutral cooking oil (like avocado, canola, or vegetable oil)

• 2 large eggs plus 1 egg yolk, lightly beaten and at room temperature

• 2 teaspoons of vanilla extract

• 1 cup (236 milliliters) of buttermilk

• 1/2 cup (118 milliliters) of hot coffee or hot water

• 1 batch of chocolate frosting

Instruction

1. Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper on the bottoms, and lightly grease and flour the sides.

2. In a large mixing bowl, combine 1 and 2/3 cups (208 grams) all-purpose flour, 1 cup (200 grams) light brown sugar, 1 cup (200 grams) granulated sugar, 3/4 cup (75 grams) cocoa powder, 1 and 1/2 teaspoons baking soda, and 3/4 teaspoon salt. Mix well.

3. Add 1/2 cup (113 grams) melted unsalted butter and 1/2 cup (118 milliliters) neutral cooking oil. Stir until combined; the batter will be thick.

4. Mix in 2 large eggs plus 1 egg yolk (lightly beaten), and 2 teaspoons vanilla extract. Stir until smooth, scraping the sides of the bowl.

5. Gradually add 1 cup (236 milliliters) buttermilk, mixing well.

6. Carefully stir in 1/2 cup (118 milliliters) hot coffee or hot water until combined.

7. Divide the batter evenly between the pans. Bake for 35-40 minutes until a toothpick inserted comes out clean.

8. Cool in pans for 15 minutes, then transfer to a rack to cool completely before frosting.

Notes

1. Store

To store, keep the cake in an airtight container. It will stay fresh at room temperature for up to 3 days, or you can store it in the refrigerator for up to 5 days.

2. Freezing

For freezing, wrap the completely cooled cake layers tightly with plastic wrap before placing them in the freezer. If you've fully frosted the cake, first chill it in the freezer for 10-15 minutes until the frosting is firm. Then, wrap it tightly with plastic wrap and freeze it for up to a month.

3. Different sized pans

• Two 9″ pans: Start checking the cakes at 27-30 minutes. Dark-colored pans may require less baking time.

• Three 8″ pans: Bake for approximately 23-26 minutes.

• Three 9″ pans: The cake layers will be thinner. Bake for about 20-23 minutes.

Adjusting the baking times ensures that your cakes bake evenly and are perfectly done based on the size and number of pans used.

Hey Lykkers! We're thrilled to share our absolute favorite chocolate cake recipe with you. It's incredibly moist, fudgy, and crafted entirely from scratch in just one bowl. Give it a try and taste the difference! We're sure you'll love baking and savoring this delicious treat as much as we do.