Moist Chocolate Cake

Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease and flour the mould.

In a large bowl, combine the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Mix until the dry ingredients are properly folded in.

Add the coffee, oil, and buttermilk. Pour in the hot coffee, canola oil, and buttermilk into the dry ingredients. Mix it well using a whisk or hand blender until the ingredients resemble a light brown cake batter.

Add the eggs and vanilla. Crack in the eggs and pour in the vanilla extract into the cake batter. Mix one last time until there are no more flour streaks and the chocolate cake batter is slightly thick.

Pour this batter into the cake mould. With the help of a rubber spatula, scrape the cake batter into both of the cake mould. Remove any leftover batter by scraping the edges of the bowl.

Bake the cake. Place the mould in the oven to bake for about an hour, until the cake rises and is fluffy.

Let the cake cool. Remove the mould from the oven and let the cake cool on a wired rack for about 10 minutes. Leave them until they are cool enough to touch.

Frost the cake and decorate it. (Consider stacking both the cakes to make a two-layer chocolate cake.) Frost the cake with chocolate, buttercream frosting or decorate it with any desired toppings such as berries, powdered sugar, coconut flakes, and sprinkles.

Slice the chocolate cake and serve it on plate. Enjoy!