Moist Chocolate Cake


Moist Chocolate Cake

Made by Stephanie H. for the 2014 CSA Member Appreciation Potluck


  • 1 3/4 cup all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoon baking sode
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 cup very strong hot coffee/espresso


  1. Mix dry ingredients
  2. Beat all wet ingredients except the coffee
  3. Beat in coffee.  Batter will be very liquid.
  4. Pour batter into greased cake pan(s) or cupcake papers.
  5. Bake at 350 degrees. Start checking after 1/2 hour for cake, 20 minutes for cupcakes. Ready when a toothpick comes out clean.
  6. Allow to cool completely before removing from cake pan. Pairs well with coffee- or orange flavored buttercream frosting, or with raspberry jam.
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