Oil-Based Moist Chocolate Cake

Preheat Oven & Prepare Pans
Preheat oven to 175°C (350°F). Grease and line three 8-inch (20cm) round cake pans.

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

Mix Wet Ingredients
In another bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract.

Combine Mixtures
Gradually mix wet ingredients into dry ingredients until smooth.

Add Hot Liquid
Stir in hot water or coffee. The batter will be thin — this ensures a moist cake.

Bake
Divide the batter evenly among the prepared pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Cool & Frost
Let cakes cool completely before stacking and frosting.

Tips:

For extra depth, use hot coffee instead of water.

Layer with chocolate ganache or buttercream for a decadent finish.