Best Chocolate Cake Recipe
This Chocolate Cake Recipe stands out for its moist texture, deep chocolate flavor, and silky frosting. It’s perfect for celebrating or as a way to treat yourself and your loved ones to something special. The blend of rich cocoa and the subtle hint of coffee in the batter elevates it beyond the ordinary, making it a recipe you’ll return to time and again.
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With decades of baking and a passion for bringing joy through food, I’m excited to share this chocolate cake recipe with you. It’s a culmination of years spent honing skills and experimenting in the kitchen to create a cake that’s not just delicious but also brings a bit of magic to your table. This recipe is designed for chocolate lovers of all levels, ensuring a delightful baking experience and a taste that’s sure to impress. Trust me, and let’s make your next cake the talk of the town!
Why You Will Love Making This Homemade Chocolate Cake Recipe
There’s nothing quite like the smell of chocolate cake baking in the oven. Here’s why this recipe will become a staple in your kitchen:
- It’s incredibly moist: Say goodbye to dry chocolate cakes. This recipe ensures a moist, rich texture every time.
- Deep chocolate flavor: Using both cocoa powder and dark chocolate, this cake offers a robust chocolate experience enhanced by a hint of coffee.
- Versatile for any occasion: Whether it’s a birthday, holiday, or just a regular day, this cake fits perfectly.
- Simple ingredients: No need for fancy ingredients; this cake is made with simple items found in most pantries.
- Foolproof: Follow the instructions, and you’re guaranteed to have a cake that looks and tastes like it’s from a bakery.
- Customizable: The recipe is a fantastic base for adding your twist, like different frostings or fillings.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make the BEST Chocolate Cake with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Creating this moist chocolate cake recipe is easier than you might think. Follow these steps for a cake that’s sure to impress everyone who tries it.
Preparing the Oven and Cake Pan
Preheat your oven to 355°F (180ºC), grease a 9-inch round cake pan, and line the bottom with parchment paper to prevent sticking.
Make the Cake Batter
In a large bowl (or stand mixer with the paddle attachment), whisk the all-purpose flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda. Next, in another bowl, beat the large eggs, then mix in the buttermilk, vegetable oil, vanilla extract, and cold brewed coffee.
Pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid over-mixing to keep the cake light and fluffy.
Bake!
Transfer the batter to the prepared pan and bake for about 1 hour. Check doneness with a toothpick – it should come out clean.
Making the chocolate buttercream frosting
Using an electric mixer, beat the unsalted butter, confectioner’s sugar, a pinch of salt, and melted dark chocolate until creamy and smooth.
Assembling the cake
Once the cake is done, let it cool on a cooling rack before cutting it horizontally into two layers. Apply a generous layer of frosting between the cake layers, then cover the outside with the remaining frosting. Use additional chocolate or decorations to create a beautiful finish.
Recipe Notes and Expert Tips
Before you get baking, here are some tips to ensure your chocolate cake turns out perfectly every time:
- Don’t overmix the batter: This can make the cake tough. Just mix until the dry ingredients are moistened.
- Use room temperature ingredients: Especially the eggs and buttermilk. This helps them blend more smoothly into the batter.
- Coffee: Don’t skip the coffee; it deepens the chocolate taste without making the cake taste like coffee. Espresso powder If you’d prefer not to use it you can substitute it with the same amount of water or milk.
- Check your cake early: Oven temperatures can vary, so start checking for doneness 10 minutes before the suggested baking time ends. To check it’s ready, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If the toothpick has wet batter on it, give it a few more minutes.
- Let the cake cool completely before frosting: This prevents the frosting from melting and sliding off the cake.
- Customize your frosting: Feel free to adjust the amount of confectioner’s sugar in the chocolate frosting to achieve your preferred sweetness and consistency.
- What’s the best way to melt the chocolate for the frosting? You can melt chocolate in a microwave-safe bowl in short bursts, stirring between each burst, or use a double boiler on the stove, ensuring the bowl doesn’t touch the water.
- Can I use this recipe to make cupcakes? Absolutely! This batter works great for cupcakes. Just adjust the baking time to about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Natural cocoa powder vs. Dutch process cocoa powder: You can substitute one for the other, but be aware that they are not always directly interchangeable due to differences in acidity. Unsweetened cocoa powder can make the cake slightly more acidic and lighter in color, but it will still be delicious.
- Dairy-free buttermilk: Mix 1 cup of plant-based milk with 1 teaspoon of white vinegar or lemon juice and let it sit for a few minutes to thicken. This mixture can be used as a dairy-free buttermilk substitute.
How to Store Leftover Chocolate Cake
Here’s how to keep your chocolate cake tasting fresh for days:
- Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to three days. This keeps the cake moist without altering the texture.
- Refrigerator: For longer storage, refrigerate the cake. Wrap it tightly in plastic wrap to keep it from drying out, and it can last up to a week. Just let it come to room temperature before serving for the best flavor.
- Freezer: If you’ve made too much cake, or you’re preparing in advance, freezing is a great option. Wrap individual slices or the whole cake in plastic wrap and then aluminum foil. Stored this way, your cake can last up to 3 months. Thaw it in the fridge overnight or at room temperature for a few hours before enjoying.
What to Serve with Chocolate Cake
Pairing your chocolate cake with the right accompaniments can turn a slice of cake into a full dessert experience. Here are some ideas to elevate your cake-serving game.
Ice Cream
A scoop of vanilla ice cream is a classic pairing with chocolate cake. The creaminess and coolness of the ice cream complement the rich, moist texture of the cake, creating a perfect balance. Try flavors like salted caramel, cherry, or coffee to add an extra dimension to each bite.
Fresh Berries
The natural tartness of fresh berries can cut through the sweetness of the cake, offering a refreshing contrast. Strawberries, raspberries, blueberries, or a mix can add a splash of color and a burst of freshness to your dessert plate. You can also serve this sweet strawberry topping with it for an extra indulgence.
Whipped Cream
A dollop of freshly whipped cream can add lightness and a subtle sweetness that pairs wonderfully with the depth of the chocolate. You can flavor your whipped cream with a bit of vanilla extract or a splash of liqueur for an adult twist.
More Dessert Recipes You Will Love
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Best Chocolate Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cups cocoa powder
- 1 tsp. salt
- ½ tsp. baking powder
- 1 ½ tsp. baking soda
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup cold brewed coffee
For the frosting:
- 1 ¼ cup unsalted butter
- 4 cups confectioner’s sugar
- ½ tsp. salt
- ½ cup dark chocolate melted
Instructions
For the cake:
- Preheat the oven to 355°F/180ºC.
- Grease a 9-inch round cake pan and line it with baking paper.
- Mix the flour, sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cups cocoa powder, 1 tsp. salt, ½ tsp. baking powder, 1 ½ tsp. baking soda
- In another bowl, beat the eggs and add the buttermilk, vegetable oil, vanilla extract, and coffee.2 large eggs, 1 cup buttermilk, 1 cup vegetable oil, 1 tsp. vanilla extract, 1 cup cold brewed coffee
- Mix the dry and wet ingredients until they are just combined. Don’t over-mix.
- Transfer the mixture to the pan and bake for 1 hour or until a toothpick comes out clean. Cut the cake in two using a cake cutter or bread knife.
For the frosting:
- To make the frosting, beat all the elements with an electric mixer until creamy.1 ¼ cup unsalted butter, 4 cups confectioner’s sugar, ½ tsp. salt, ½ cup dark chocolate
- Layer the cakes with the frosting and decorate with frosting swirls and chocolate. Serve and enjoy!
Notes
- Don’t overmix the batter: This can make the cake tough. Just mix until the dry ingredients are moistened.
- Use room temperature ingredients: Especially the eggs and buttermilk. This helps them blend more smoothly into the batter.
- Coffee: Don’t skip the coffee; it deepens the chocolate taste without making the cake taste like coffee. Espresso powder If you’d prefer not to use it you can substitute it with the same amount of water or milk.
- Check your cake early: Oven temperatures can vary, so start checking for doneness 10 minutes before the suggested baking time ends. To check it’s ready, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If the toothpick has wet batter on it, give it a few more minutes.
- Let the cake cool completely before frosting: This prevents the frosting from melting and sliding off the cake.
- Customize your frosting: Feel free to adjust the amount of confectioner’s sugar in the chocolate frosting to achieve your preferred sweetness and consistency.
- What’s the best way to melt the chocolate for the frosting? You can melt chocolate in a microwave-safe bowl in short bursts, stirring between each burst, or use a double boiler on the stove, ensuring the bowl doesn’t touch the water.
- Can I use this recipe to make cupcakes? Absolutely! This batter works great for cupcakes. Just adjust the baking time to about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Natural cocoa powder vs. Dutch process cocoa powder: You can substitute one for the other, but be aware that they are not always directly interchangeable due to differences in acidity. Unsweetened cocoa powder can make the cake slightly more acidic and lighter in color, but it will still be delicious.
- Dairy-free buttermilk: Mix 1 cup of plant-based milk with 1 teaspoon of white vinegar or lemon juice and let it sit for a few minutes to thicken. This mixture can be used as a dairy-free buttermilk substitute.
Storage Instructions
- Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to three days. This keeps the cake moist without altering the texture.
- Refrigerator: For longer storage, refrigerate the cake. Wrap it tightly in plastic wrap to keep it from drying out, and it can last up to a week. Just let it come to room temperature before serving for the best flavor.
- Freezer: If you’ve made too much cake, or you’re preparing in advance, freezing is a great option. Wrap individual slices or the whole cake in plastic wrap and then aluminum foil. Stored this way, your cake can last up to 3 months. Thaw it in the fridge overnight or at room temperature for a few hours before enjoying.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
