Who wants a slice?? This is my moist chocolate cake that definitely lives up to the name. You know where to find the full recipe!!

This is my five-star moist chocolate cake with over 100 reviews, and as is tradition, there's only one way to eat this. Because when a chocolate cake is this good, a fork is option. And there are quite a few key, but simple steps to make this cake so, so good. Starting off with our homemade buttermilk with extra vinegar. And that extra vinegar is basically why red velvet cake is so good. So I definitely took inspo from them. And we're using dark brown sugar for the extra hit of moisture and a whole cup of mayonnaise. I know people are going to be up in arms about that, but mayo is just eggs in vinegar, which are two ingredients that are already in this cake. And now you can't replace it with sour cream or yogurt or milk. Those are completely different ingredients. Just stick to the mayo here. Now this is optional, but I do like to wrap my cake pans in damp cake strips. You're basically slow the heat penetration through the pans, so that you get a much more even and level-based. Now for the real star of the show, the chocolate frosting. I could just eat this by the spoon. It has butter, powdered sugar, a little corn syrup, for shine, and we mix in cocoa powder into warm water to help it bloom and cut through the acidity. Last but not least, an entire bag of melted dark chocolate chips. It truly spreads like a dream, and adds so much rich, velvety chocolate to every single bite of this chocolate cake.