The Best Chocolate Cake Recipe
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
8
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Course
Cake
The Best Chocolate Cake Recipe
Description
This chocolate cake recipe combines sugar, all-purpose flour, unsweetened cocoa powder, optional Dutch-process cocoa, baking soda, baking powder, and salt to create a rich base. Wet ingredients include eggs, buttermilk, strong black coffee, vegetable oil, and vanilla extract. Mixing yields a thin batter that bakes up moist and evenly.
The coffee enhances the chocolate flavor without imparting a coffee taste, and the oil keeps the crumb tender. Dutch-process cocoa, while optional, adds a deeper color and fuller flavor. The cake can be baked in different pans depending on the serving size or desired shape.
After baking, the cake cools before frosting with choices such as buttercream or chocolate frosting. It is suitable for birthdays and other celebrations, yielding 24 to 36 cupcakes or cakes from different pans.
Practical notes include substituting water for coffee if preferred and using mashed banana or applesauce as egg replacements. Baking times vary by pan shape and size. Additional tips cover high altitude baking and suggestions for a chocolate ganache instead of traditional frosting.
Ingredients
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 2 tablespoons Dutch-process cocoa powder optional
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 egg
- 1 cup buttermilk
- 1 cup coffee strong, black
- ½ cup vegetable oil
- 2 teaspoons vanilla extract pure
Frosting of choice, such as:
- buttercream frosting homemade
- chocolate frosting homemade
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Frost as desired.
Notes
- Using Dutch-process cocoa is optional but enhances color and chocolate depth.
- Strong coffee deepens chocolate flavor without adding coffee taste; it can be replaced with water if preferred.
- Eggs may be substituted with mashed banana or applesauce if desired.
- The recipe yields 24 to 36 cupcakes that bake in 20 to 30 minutes at 350°F, or a bundt cake in 35 to 40 minutes.
- Check for doneness with a toothpick inserted in the center coming out clean.
- Additional tips for high altitude baking and chocolate ganache frosting are available in the original source.
User Reviews
Overall Rating
4.5
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