Best-Ever Chocolate Cake Recipe
User Reviews
4.7
Best-Ever Chocolate Cake Recipe
Description
The Best-Ever Chocolate Cake Recipe combines all-purpose flour, granulated sugar, and Dutch-process cocoa powder to create a deeply chocolaty base. The use of buttermilk and coffee in the wet mix contributes to the moisture and flavor balance, while baking soda and baking powder ensure proper rise. Mixing involves sifting dry ingredients and blending them with the wet components to form a thin batter that results in a tender crumb. Baking occurs in three 8-inch cake pans, greased and lined to prevent sticking and promote even cooking. After baking and cooling, the cakes are layered and covered with a smooth chocolate frosting made from semisweet chocolate, butter, powdered sugar, and vanilla, creating a rich finish.
Flavor-wise, the coffee accentuates the chocolate without imparting a coffee taste, complementing the sweet and slightly bitter cocoa for a balanced palate. The frosting adds creamy sweetness to the moist cake layers. This cake works well served as a celebratory dessert or for any occasion warranting a classic chocolate cake.
Notes provide options for pan sizes, cocoa substitutions, and buttermilk alternatives. The cake stores well wrapped at room temperature or refrigerated for a few days and freezes up to one month, with recommendations for thawing prior to frosting. The recipe cautions about converting to cupcakes and advises on checking doneness carefully.
Ingredients
For the Cake
- 2½ cups all-purpose flour 1 tablespoon
- 3 cups granulated sugar
- 1 cup Dutch-process cocoa powder 1 tablespoon
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 egg at room temperature
- 1½ cups buttermilk at room temperature
- 1½ cups coffee strong, black, hot
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
For the Chocolate Frosting
- 8 ounces semisweet chocolate finely chopped
- 2 cups unsalted butter at room temperature
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
Special Equipment
- Three 8-inch cake pans
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
- In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
- Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely. [Make-Ahead Tip! At this point you can wrap the layers in plastic wrap and keep at room temperature for up to 1 day, or refrigerate for up to 3 days before frosting and serving. You can also wrap in aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.]
- Make the Chocolate Frosting: Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second increments on 50% power, stirring after each, until the chocolate is melted and smooth. Set aside to cool to room temperature.
- Meanwhile, using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
- Assemble the Cake: Place one of the cake layers on a serving platter or cake stand and spread 1 cup of the frosting over the top in an even layer. Place another cake layer on top of the frosting and spread with another 1 cup of the frosting. Place the last cake layer on top of the frosting upside-down, then frost the top and sides of the cake and decorate as desired. The cake can be kept, covered, at room temperature for up to 4 days. You can also freeze the cake, well-wrapped in plastic wrap and aluminum foil, for up to 1 month.
Notes
- Use three 8-inch cake pans greased, lined with parchment, and floured for best results.
- You can substitute 9-inch pans but reduce baking time accordingly.
- Regular cocoa powder may be used if Dutch-process is unavailable; expect slight differences in color and texture.
- Substitute hot water for coffee if avoiding caffeine.
- Buttermilk can be replaced by mixing lemon juice or vinegar with milk.
- Store unfrosted layers wrapped at room temperature for 1 day or in refrigerator up to 3 days; freeze wrapped for up to 1 month.
- Frosted cake can be kept covered at room temperature for up to 4 days or frozen for 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 135g | 45% |
| Protein | 7g | 14% |
| Fat | 54g | 83% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 126mg | 42% |
| Sodium | 622mg | 26% |
| Potassium | 374mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 107g | 214% |
| Vitamin A | 1065IU | 21% |
| Calcium | 96mg | 10% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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