Chocolate Cake
User Reviews
5.0
108 reviews
Excellent
Chocolate Cake
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This easy chocolate cake recipe is moist with a decadent fudgy texture and a rich chocolate flavor.
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Ingredients
Cake
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¾ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup hot espresso or brewed black coffee, or water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Frosting:
- 1 Creamy Chocolate Frosting Recipe or Chocolate Buttercream Frosting
Instructions
- Preheat the oven to 350°F. 2. Grease two 9-inch round cake pans with butter and flour or cooking spray and line the bottoms with parchment paper.
- In a large bowl or stand mixer, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Beat in eggs, buttermilk, espresso, oil, and vanilla on medium speed for two minutes. The batter will be thin.
- Divide the batter evenly between the two prepared 9-inch pans.
- Bake the cakes for 40 to 45 minutes or until a toothpick comes clean from the center.
- Allow cakes to cool in pans for 10 mins, then loosen sides with a knife. Remove from pans and cool on a rack for 1 hour.
- Place the cooled cake layer on a cake stand or plate. Spread or pipe a thick layer of frosting over top for the filling layer.
- Top with the other cake layer and spread a thin coating of frosting over the cake (this is the crumb coating). Chill for 30 minutes, and then add the final coating of frosting.
Notes
- Adapted from Hershey’s.
- The batter will seem very thin, this is expected.
- Swap for a 9x13 pan and bake for 40 minutes.
- Feel free to replace the frosting with your favorite chocolate frosting recipe.
- Cake can be made in advance, stored in the refrigerator, or at room temperature for 1 day
- Frosting may thicken when chilled but can be softened by leaving the cake at room temperature for a few hours
- Sliced cake can be stored at room temperature for up to 3 days
- Unfrosted cakes can be frozen for up to 3 months
- 6-inch cake pans can be used to make a 4-layer cake
Nutrition Information
Show Details
Calories
240
(12%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
298mg
(12%)
Potassium
153mg
(4%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
75IU
(2%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240 | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 298mg | 12% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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