The Best Chocolate Cake Recipe
User Reviews
5
The Best Chocolate Cake Recipe
Description
This chocolate cake recipe uses unsweetened cocoa powder and hot brewed coffee mixed with milk to deepen the chocolate flavor while keeping the batter moist. The dry ingredients include flour, baking soda, baking powder, and kosher salt. Butter and granulated sugar are creamed together before eggs are added. Alternating additions of dry ingredients and coffee-milk mixture create a smooth batter baked in two prepared 9-inch round pans.
The cake bakes at 350 degrees until done, then cools fully before frosting. The frosting combines softened butter, powdered sugar, cocoa, almond extract, and heavy cream whipped to a spreadable consistency. The frosting adds richness and a smooth chocolate taste, complementing the tender cake layers.
This cake is well-suited for celebrations or dessert. It freezes well when wrapped properly and can be stored at room temperature covered for several days. Using unsalted butter helps control overall saltiness, and slight sinkage in the cake center is normal due to cocoa's structural properties. Bake even strips or a different pan shape can be used if preferred.
Ingredients
For the Cake:
- ½ cup butter room temperature, unsalted
- 1 ½ cup granulated sugar
- 2 egg large
- 1 ½ cup all-purpose flour
- ½ cup cocoa powder unsweetened
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup coffee brewed, hot
- ½ cup milk whole
For the Frosting:
- 1 cup butter softened
- 3 ½ cup powdered sugar
- ½ cup cocoa powder unsweetened
- 1 teaspoon almond extract
- ½ cup heavy cream
Instructions
- In a bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a measuring cup, mix together hot coffee and milk. Set aside.
- In mixer, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk mixture (about 3 additions of each).
- Pour cake batter into two prepared pans (2-9inch round cake pans, lined with parchment paper and greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely on parchment paper lined wire racks before frosting.
- For the Frosting: In mixing bowl, beat butter for 3-5 minutes, scraping down sides of bowl as needed.
- Add in powdered sugar, cocoa, extract and heavy cream and beat for 3-5 more minutes until desired consistency.
- Frost cake and enjoy!
Notes
- Unsweetened cocoa powder is crucial; avoid Dutch processed cocoa for this recipe.
- Hot brewed coffee added to the batter enhances chocolate flavor without tasting like coffee; hot water can substitute.
- Use unsalted butter to control salt; if using salted butter, omit added kosher salt from batter.
- Some sinking in the center of the cake is normal due to moisture and structure of cocoa powder.
- Store cake covered at room temperature for up to five days or freeze frosted slices for up to three months.
- Consider using baking strips to achieve even baking and prevent cracked tops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 319mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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