Moist Chocolate Cake

This chocolate cake is my sister's favorite. Its moist,soft and yummy and has a good shelf life. Which makes it convenient for her to pack it to hostel and work.
What I like most about this cake is the ease at which it can be prepared
..... just 5 minutes to prepare the batter ..can u believe it !!!  yes just 5 minutes , and and you don't have to take out all your bowls, measuring cups,spoons and beater. Its something that puts me off from baking cakes, I just hate seeing a sink full of vessels to clean up. Here you need one big bowl, 2 measuring cups ( 1 and 1/2 ),1 teaspoon and a spatula tats all . Well you need your baking tins ok.....

The recipe for this cake is from Hershey's site..... I have made slight changes to the original recipe.

Ingredients

Dry ingredients

• All purpose flour  -  2 cups
• Cocoa powder  -  3/4 cup
• Baking powder  -  2 tsp
• Baking soda  -  3/4 to 1 tsp
• Salt  -  1 tsp
• Sugar  -  2 cups

Wet ingredients

• Eggs  -  3 nos
• Vegetable oil  -  1/2 cup
• Buttermilk  -  1 cup
• Vanilla essence  -  2 tsp
• Boiling water  -  1 cup 

Method

• Preheat oven to 180 degree C. Line two 9 inch cake tins.
• Sift together all the dry ingredients except sugar into a large bowl. Add sugar and give a quick mix.
• Now make a well in the center and add in all the wet ingredients except water, mix till there are no flour pockets.
• Finally add the boiling water and mix thoroughly. The batter will be thin.
• Pour into prepared tins and bake for 30 to 35 minutes or till a tooth pick inserted into the center of the cake comes out clean. Cool in tin for 10 minutes then remove from tin and cool completely on wire rack.

Notes

• I adjust the quantity of baking soda according to the size of the eggs available. Larger the eggs lesser the amount of baking soda. 
• If you don't have buttermilk you can make it by adding 2 tsp of lime juice or vinegar to 1 cup milk, wait for 10 minutes.
• You can add a tsp of instant coffee powder to the boiled water, it enhances the chocolate flavor.
• Can use wire whisk or electric beater instead of spatula . 
• If you cant bake two cake at a time bake one after the other.
• Cake can be frosted using chocolate butter cream or chocolate ganache. Here I have used ganache for frosting. If you are frosting the cake, it must be stored in refrigerator.