Ultra-Moist Oil-Based Chocolate Cake

Preheat oven to 175°C (350°F).

Grease and line three 8-inch (20cm) round cake pans.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix Wet Ingredients

In another bowl, whisk together oil, eggs, buttermilk, and vanilla extract.

4. Combine

Slowly mix the wet ingredients into the dry ingredients until smooth.

5. Add Hot Liquid

Stir in hot water or hot coffee. Batter will be runny — this is normal.

6. Bake

Divide batter evenly into the prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted comes out with moist crumbs.

7. Cool

Allow cakes to cool completely before frosting or stacking.

Serving and Storage Tips