The Best Chocolate Cake
User Reviews
5
The Best Chocolate Cake
Description
This chocolate cake starts by preheating the oven and preparing cake pans lined with parchment and greased to prevent sticking. Dry ingredients including flour, sugar, cocoa powder, baking soda, baking powder, and salt are sifted together in a large bowl. The wet ingredients — warm water, buttermilk, vegetable oil, eggs, and vanilla extract — are added and mixed until well combined.
The batter is divided evenly between the pans and baked at 350°F for about 28-35 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean or with moist crumbs. After cooling briefly in the pans, cakes are removed to wire racks to cool completely. The use of natural cocoa powder provides a specific cocoa flavor and may affect rise and crumb texture slightly compared to Dutch-process powders.
Adjustments such as using neutral-flavored oil or reducing temperature when baking in a glass pan help ensure proper texture and baking without off flavors or overbaking.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder natural, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water warm
- 1 cup buttermilk
- ½ cup vegetable oil or canola oil
- 2 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Center an oven rack in the middle position.
- Line the bottom of two 9-inch round cake pans or one 9X13-inch pan (preferably aluminum, not glass) with parchment paper. Lightly grease the bottom and sides with nonstick cooking spray. Set aside.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
- Add the water, buttermilk, oil, eggs, and vanilla.
- Using a handheld electric mixer or whisk, mix the ingredients until well-combined.
- Divide the batter evenly between the prepared pans.
- Bake the cakes for 28-35 minutes until the top springs back lightly to the touch and a toothpick inserted into the middle comes out clean or with moist crumbs.
- Let the cakes cool for 2-3 minutes in the pan(s). Run a thin knife around the edge and turn onto a cooling rack to cool completely.
Notes
- Use a neutral-flavored oil like vegetable or canola oil for the cake to avoid overpowering the chocolate flavor.
- Natural unsweetened cocoa powder is recommended; substituting with Dutch-process cocoa may slightly change rise and crumb texture.
- If using a glass pan, reduce oven temperature to 325°F and monitor baking time to prevent overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 piece (1/12th of the cake) | |
| Calories | 330kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 254mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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