Rich and Moist Chocolate Cake

1. Prepare Cake Pan and Oven

Preheat your oven to 350°F (175°C). Butter a 9-inch round cake pan, line with parchment paper, butter the paper, and dust with flour or cocoa powder.

2. Melt the Chocolate

Melt 4 ounces of unsweetened chocolate in a heat-proof bowl over simmering water, stirring until smooth.

3. Sift Dry Ingredients

Sift together 2 cups of cake flour, 2 teaspoons of baking soda, ½ teaspoon of salt, and 6 tablespoons of cocoa powder in a separate bowl.

4. Cream the Butter

Cream 8 tablespoons (1 stick) of softened butter until light and creamy in a large bowl.

5. Add Brown Sugar and Vanilla

Gradually add 2½ cups of brown sugar and 2 teaspoons of vanilla extract to the creamed butter, beating until well combined and fluffy.

6. Incorporate Eggs

Beat in 3 eggs, one at a time, to the mixture, ensuring each is fully incorporated before adding the next.

7. Stir in Melted Chocolate

Stir the melted chocolate into the egg mixture.

8. Combine Dry Ingredients and Buttermilk

Add half of the sifted dry ingredients to the chocolate mixture, followed by ½ cup of buttermilk. Stir until just combined.

9. Add Remaining Dry Ingredients

Stir in the rest of the dry ingredients to the mixture.

10. Add Boiling Water

Gradually pour in 1¼ cups of boiling water, mixing gently to create a batter with a thin consistency.

11. Bake the Cake

Pour the batter into the prepared cake pan, smooth the top, and bake for about 45 minutes or until a toothpick comes out clean.

12. Cool and Remove Cake

Allow the cake to cool on a wire rack in the pan. Once cooled, run a knife around the edge to loosen it, then remove the cake from the pan.