Best Chocolate Cake
User Reviews
4.9
Best Chocolate Cake
Description
The Best Chocolate Cake recipe combines finely chopped bittersweet chocolate, sifted Dutch-process cocoa powder, and instant espresso powder, mixed with boiling water to form the chocolate base. The dry ingredients include all-purpose flour, granulated and brown sugar, salt, and baking soda. Wet ingredients such as sour cream, vegetable oil, eggs, egg yolk, white vinegar, and vanilla are incorporated into the chocolate mixture before folding in the dry mix. The batter is thin and baked in prepared pans for 35-40 minutes until a toothpick comes out clean.
The frosting is made by heating sugar, egg whites, and salt over simmering water, then whipping the mixture on high to create a meringue base. Butter is added gradually until smooth, then melted semisweet chocolate and vanilla are folded in, producing a creamy and glossy finish. This frosting is spread between cooled cake layers and over the assembled cake for a decadent chocolate coating.
The cake layers can be prepared ahead, wrapped, and stored at room temperature or frozen for longer storage. The frosting can also be made in advance, stored refrigerated or frozen, and rewhipped before use. Substitutions include using hot coffee instead of espresso powder and melted coconut oil instead of vegetable oil if preferred.
Ingredients
For the cake:
- 8 ounces bittersweet chocolate finely chopped
- 2/3 cup Dutch-process cocoa powder sifted
- 2 teaspoons instant espresso powder
- 1 cup water boiling
- 1 3/4 all-purpose flour
- 1 cup granulated sugar 200 grams
- 1/2 cup light brown sugar 100 grams, packed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream at room temperature
- 1/2 cup vegetable oil
- 4 egg at room temperature, large eggs plus one egg yolk
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
For the frosting:
- 2/3 cup granulated sugar 133 grams
- 4 egg large, whites
- 1/4 teaspoon salt
- 3 unsalted butter cut into 12 pieces and at room temperature, 340 grams, sticks
- 12 ounces semisweet chocolate melted and cooled slightly
- 1 teaspoon vanilla extract
Instructions
Make the cake:
- In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
- Meanwhile, preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
- In a small bowl, whisk together the flour, sugars, salt, and baking soda.
- Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix. Batter will be thin.
- Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
Make the frosting:
- Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes. Remove from heat and carefully wipe the bottom of the bowl dry.
- Fit stand mixer with whisk attachment (not the paddle attachment) and beat the egg white mixture on medium speed until cooled and thickened, about 5 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
- Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.
Assemble:
- Place one cake layer on a cake turntable or cake stand. Spread an even layer of frosting all over the cake layer, pushing it out over the edge slightly. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.
Notes
- If espresso powder is unavailable, replace with 1 cup hot coffee and boiling water as directed.
- Ensure vegetable oil is fresh and unscented; melted coconut oil can be used as an alternative.
- Cake layers can be wrapped and stored at room temperature for up to 5 days or frozen for 2 months; thaw in the fridge overnight before frosting.
- Frosting can be made a day ahead, refrigerated airtight, then whipped again before use; it can also be frozen for up to 1 month.
- If frosting appears runny after refrigeration, briefly warm and beat again for smooth consistency.
User Reviews
Overall Rating
4.9
You'll Also Love
