Chocolate Cake
User Reviews
4.4
Chocolate Cake
Description
This Chocolate Cake recipe features classic ingredients like all-purpose flour, granulated sugar, and unsweetened cocoa powder, enhanced by buttermilk and coffee for moisture and depth. The combination of baking powder and baking soda ensures a well-risen texture. Coffee is slowly incorporated to maintain the batter's balance without bitterness. The result is a tender crumb with a moist texture that holds up well to the generous coating of chocolate frosting.
The cake layers are baked evenly in three 8-inch pans lined and sprayed to ensure easy release. After baking, leveling the domes allows for flat, even cake layers that are ideal for stacking and decorating. It serves as a classic party or celebration cake, versatile enough to pair with simple beverage options.
Some practical tips include using high-quality cocoa powder for richer flavor and accurate measuring of sugar and flour, which are essential for the cake's structure. The cake can be stored wrapped at room temperature for a couple of days or refrigerated and frozen before or after frosting, ensuring flexibility in preparation.
Ingredients
Chocolate Cake
- 3 cups all-purpose flour
- 3 cups sugar granulated
- 1 cup cocoa powder unsweetened
- 1½ teaspoon salt
- 2 teaspoons baking powder
- 3 teaspoons baking soda
- 1½ cups buttermilk
- ¾ cup vegetable oil
- 3 large egg at room temperature
- 2 teaspoons vanilla extract
- 1½ cups coffee hot
Chocolate Frosting
- 6 cups chocolate frosting
Instructions
- Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- Make the cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
- Bake the cakes: Transfer the cake pans to the oven and bake for 35 to 40 minutes, or until baked through. The cake is done when a toothpick inserted in the middle of the cake comes out clean.
- Cool the cakes: Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
- Frost the cake: Once the cake has cooled off completely, cut off the dome part of the cake so that each cake round is flat on top. Frost the cake with my chocolate frosting or the frosting of your choice, between the layers and on top.
Notes
- Use high-grade cocoa powder such as Hershey's baking cocoa to achieve a rich chocolate flavor.
- Accurately measure sugar and flour to maintain proper cake texture and sweetness.
- Trim cake domes with a sharp knife to create flat, even layers for stacking.
- Store unfrosted cake layers wrapped at room temperature for up to 2 days or refrigerated up to 1 week.
- Freeze unfrosted layers well wrapped in airtight containers for 3 to 4 months; if frosted, wrap carefully before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 697kcal | 35% |
| Carbohydrates | 114g | 38% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 618mg | 26% |
| Potassium | 379mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 88g | 176% |
| Vitamin A | 89IU | 2% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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