The BEST Chocolate Cake Recipe
User Reviews
5
The BEST Chocolate Cake Recipe
Description
The BEST Chocolate Cake Recipe uses a combination of all-purpose flour, two types of sugar, cocoa powder, and leavening agents to make a classic chocolate cake batter. Melted unsalted butter and neutral oil contribute moisture and richness, while buttermilk adds tenderness and slight tang. Hot coffee or water deepens the chocolate flavor. The cake is baked in two 8-inch pans until a toothpick comes out clean or with moist crumbs.
The inclusion of brown sugar and granulated sugar helps create a tender but well-structured crumb. This cake works well with various frostings such as chocolate fudge or chocolate cream cheese frosting, enhancing the flavors. It can be stored at room temperature or refrigerated and can also be frozen either as layers or fully frosted cake. The recipe suggests options for adjusting baking times and pan sizes, and readers have noted success substituting whole wheat flour blends.
Ingredients
- 1 ⅔ cup all-purpose flour
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- ¾ cup cocoa powder natural
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup butter melted, unsalted
- ½ cup neutral cooking oil (use avocado, canola, or vegetable oil)
- 2 large egg room temperature, + 1 yolk, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ½ cup coffee hot, or hot water
- 1 batch chocolate frosting see note
Instructions
- Preheat oven to 350F (175C) and prepare two 8" round cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment) stir together flour, sugars, cocoa powder, baking soda, and salt until well combined.
- Add melted butter and oil, stir well. Batter may be thick, this is fine, just stir until all of the dry ingredients are moistened.
- Add eggs, egg yolk, and vanilla extract and stir until well combined. Pause occasionally to scrape sides and bottom of bowl.
- Gradually add buttermilk and stir well.
- Add hot coffee or water, stirring carefully until ingredients are well-combined (be sure to scrape sides and bottom of bowl to ensure batter is uniform).
- Evenly divide batter between prepared pans. Transfer to center rack of 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in center comes out clean or with moist crumbs.
- Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting with your favorite frosting (I recommend the one linked in the recipe above, or one of my favorites linked in the notes below!).
Notes
- Store the baked cake layers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freeze completely cooled cake layers by wrapping them well in plastic wrap; fully frosted cakes can be frozen after firming the frosting in the freezer for 10-15 minutes and tightly wrapping.
- Baking times vary by pan size and color: for two 9-inch pans, begin checking at 27-30 minutes; three 8-inch pans take approximately 23-26 minutes; three 9-inch pans yield thinner layers baked 20-23 minutes.
- For cupcakes, divide batter into lined 12-count tins and bake 17-18 minutes or until a toothpick is clean.
- Substituting Bob's Red Mill 1:1 baking flour for all-purpose flour has been reported to work successfully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 755kcal | 38% |
| Carbohydrates | 88g | 29% |
| Protein | 6g | 12% |
| Fat | 44g | 68% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 433mg | 18% |
| Potassium | 265mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 68g | 136% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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