The Best Chocolate Cake Recipe {Ever}
User Reviews
5
The Best Chocolate Cake Recipe {Ever}
Description
This chocolate cake features common baking ingredients with an emphasis on cocoa and espresso powder that deepen the chocolate flavor. The dry ingredients are well blended before adding wet ingredients including milk, oil, eggs, and vanilla. Boiling water is carefully mixed in last, thinning the batter to achieve a moist, tender crumb without heaviness. The batter is divided between two prepared cake pans and baked at 350ºF for 30-35 minutes until a toothpick inserted in the center comes out clean.
After cooling, the cake layers are frosted with chocolate buttercream, complementing the rich chocolate flavors. The cake is balanced in sweetness and texture, moist yet sturdy enough to hold together well when sliced.
This recipe notes that the thin batter is expected and key to a moist result. It also offers freezer storage instructions for baked layers wrapped properly for up to two months, with thawing recommendations. Adjustments for high altitude baking are suggested based on local conditions. Ingredient weights in grams are provided for precision, including kosher salt type recommendations to avoid oversalting.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 /4 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1 1/2 /2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder homemade or store-bought
- 1 cup milk or buttermilk, almond, or coconut milk
- 1/2 /2 cup vegetable oil or canola oil, or melted coconut oil
- 2 large egg
- 2 teaspoons vanilla extract
- 1 cup water boiling
- Chocolate Buttercream Frosting Recipe
Instructions
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing them with homemade chocolate pan release.
For the chocolate cake:
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost the cake with Chocolate Buttercream Frosting.
Notes
- The thin batter consistency after adding boiling water is normal and essential for a moist cake texture.
- To freeze, wrap cooled cake layers tightly in plastic wrap and foil, place in freezer bags, and freeze up to 2 months; thaw overnight in the refrigerator before frosting.
- Adjust ingredient amounts and baking times for high-altitude locations as needed.
- Use Diamond Crystal kosher salt or adjust salt quantity if using a different type to prevent over-salting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 178mg | 7% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
