Chocolate Cake
User Reviews
5
Chocolate Cake
Description
The Chocolate Cake recipe starts with blending granulated sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. These dry ingredients form a balanced base that provides both lift and chocolate intensity. The addition of espresso or hot brewed coffee strengthens the chocolate notes without adding bitterness, while buttermilk adds moisture and tenderizes the crumb. The batter is intentionally thin and poured equally into two greased and lined 9-inch pans.
After baking at 350°F for 40 to 45 minutes, the layers cool before being assembled with a thick chocolate frosting filling. A thin crumb coat is applied to lock in loose crumbs, followed by chilling to set the frosting before the final layer is added. This results in a smooth, even exterior.
This cake works well as a celebratory dessert or for any occasion that calls for a chocolate layered cake. The recipe notes that different pan sizes or baking times can be used as needed. The cake can be made in advance, stored refrigerated or at room temperature for a short time, and unfrosted layers freeze well.
Ingredients
Cake
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 1 ¾ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large egg room temperature
- 1 cup buttermilk room temperature
- 1 cup espresso or brewed black coffee, or water, hot
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Frosting:
- 1 chocolate frosting or Chocolate Buttercream Frosting, creamy
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
- The batter will be thin; this is expected and helps create a moist texture.
- Substitute with a 9x13 pan and bake for approximately 40 minutes if preferred.
- Frosting can be swapped with any chocolate frosting recipe you like.
- The cake can be cooled, refrigerated, and frosted ahead of serving for convenience.
- Unfrosted cake layers freeze up to 3 months; thaw before frosting.
- After chilling, let the frosting soften at room temperature for easier slicing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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