SRC: Moist Chocolate Cake

Welcome to another Secret Recipe Club Group D reveal day. Each month we are assigned a blog in secret and we then choose 1 recipe to make and blog about on the same reveal day which is today. I try and get my assignment done earlier in the month and it often feels like forever waiting to share it with everyone especially when it's a really good recipe like this. 

This month, I was assigned to Troyer's Loving Life written by Kirstin. She was born in England, lived in Florida and Ohio before finally settling in Washington. She has 2 daughters that she home schools and spends a lot of time with soccer, golf, church and working around their house and property.  Her blog is a journal of their everyday lives and has everything from recipes to life stories to pictures of their gorgeous dog, Benelli. Do visit her site and I promise you won't be disappointed. 

As usual it was difficult to pick just one recipe and initially I planned to make this sour cream coffee cake but when I spotted this recipe for moist chocolate cake, I just couldn't resist.  It's a simple mix all in one recipe and it was incredibly moist as the name suggests and absolutely delicious. There wasn't a crumb left by the end of the day! This is a great recipe for when you have unexpected guests as it's mostly store cupboard ingredients (you can make your own buttermilk with milk and lemon juice) or for when you are really pushed for time and need something quick and delicious. I also bookmarked her best butter cookie cut out, blueberry zucchini bread and banana chiffon cake. 

 ready to go in the oven 

dust with lots of icing sugar 

 moist crumb 

Recipe adapted slightly from Troyer' Loving Life - I reduced the sugar amount and omitted the brewed coffee 

350g sugar

220g all purpose flour

95g cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs 

250mls  buttermilk

125mls  vegetable oil

1 tsp vanilla extract

Icing sugar to dust 

• In a large mixing bowl, combine all the dry ingredients. 
• Add eggs, buttermilk, oil and vanilla. 
• Beat on medium speed for 2 minutes (batter will be thin). 
• Pour into greased and floured bundt tin.  
• Bake at 175C for 45-50 minutes or until a toothpick inserted near the center comes out clean. 
• Cool for 10 minutes before removing from pan to a wire rack to cool completely. 
• Dust with icing sugar.