Unbelievable Chocolate Cake
User Reviews
4.6
Unbelievable Chocolate Cake
Description
The recipe outlines mixing sifted dry ingredients—including cocoa, flour, sugar, baking soda, baking powder, and salt—to create a balanced chocolate base. Adding eggs, a warm liquid mix of water and buttermilk, vegetable oil, and vanilla follows, producing a smooth, well-emulsified batter. After dividing evenly into prepared round cake pans, the layers bake until a toothpick tests clean or with moist crumbs.
The cakes bake at 350 degrees Fahrenheit, allowing the leavening structure to develop and the chocolate to remain prominent but not dry. Lining the pans with parchment and dusting with flour or cocoa powder ensures easy removal without a dusting of white flour on the final cake surfaces.
To prevent overflow, filling the pans about two-thirds full is advised, which also helps maintain an even rise and avoid messy spills. This chocolate cake is suitable for layering with frostings or enjoyed plain, fitting many dessert occasions.
Ingredients
- 1 ¼ cups cocoa powder unsweetened
- 2 ½ cups all-purpose flour
- 2 ½ cups sugar
- 2 ½ teaspoons baking soda
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 large egg plus 1 large yolk
- 1 ¼ cups water warm
- 1 ¼ cups buttermilk
- ½ cup vegetable oil 2 tablespoons
- 1 ½ teaspoons vanilla extract pure
Instructions
- Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare two round 9-inch cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.
- Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.
- Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not overbake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.
- Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired (I highly recommend this life-changing frosting).
Notes
- Fill cake pans no more than two-thirds full to avoid batter spilling over during baking.
- Use the leftover batter for cupcakes if the pans are not fully filled.
- Monitor baking time carefully to prevent overbaking; cakes should be removed when a toothpick inserted comes out clean or with moist crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (two 9-inch round cake layers)
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 388kcal | 19% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 557mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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