why make this recipe
This chocolate cake is simple, moist, and rich. It uses common ingredients and a hot coffee trick that deepens the chocolate flavor. You can make it for birthdays, weeknight dessert, or any time you want a classic chocolate cake.
introduction
This recipe makes two 9-inch round cakes. You bake the batter, cool the layers, and cover them with a smooth cocoa buttercream. The steps are easy and clear. Follow them in order and you will get a soft, chocolatey cake.
how to make Chocolate Cake Recipe
Follow the Directions section below step by step. Measure ingredients well. Do not overmix the batter before adding the hot coffee. The hot coffee thins the batter and brings out the cocoa flavor. Cool the cakes fully before frosting so the buttercream does not melt.
Ingredients :
- 2 cups (260g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 cup (90g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (240mL) milk
- 1/2 cup (120mL) vegetable oil, or any neutral flavored oil
- 2 teaspoons pure vanilla extract
- 1 cup (240mL) hot black coffee *see notes
- 1 cup (90g) unsweetened cocoa powder
- 4 cups (480g) powdered sugar
- 1 1/2 cups (340g) unsalted butter, softened to room temperature
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3-5 tablespoons milk
Directions :
- Preheat your oven to 350°F. Butter 2 (9 inch) round cake pans and line the bottoms with parchment paper circles. Lightly dust the sides of the pans with flour or cocoa powder and tap out any excess. Set aside.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- To the dry ingredients, add the eggs, milk, vegetable oil, and vanilla. Whisk until it just combines into a thick batter. Take care not to over mix.
- Pour your hot coffee over the batter and whisk right away to combine. The batter should be very thin at this point – that’s what you’re looking for!
- Evenly divide the chocolate cake batter into your prepared cake pans. Bake in the center of your preheated 350°F oven for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean with a few moist crumbs.
- Cool the cakes for about 10 minutes in the pans then turn onto a wire rack. Peel off the parchment paper and set aside to finish cooling completely to room temperature.
- Sift your cocoa powder and powdered sugar into a large bowl then add your butter in.
- Using an electric mixer fitted with the paddle attachment, mix on low speed until the sugar and cocoa are dissolved. You can also do this with a wooden spoon by hand but it will be a workout!
- Scrape down the bottom and sides of the bowl then add your salt, vanilla extract, and 3 tablespoons of milk. Mix on low speed to combine.
- Bump the mixer up to high speed and whip for about 1 minute or until smooth and fluffy. If the frosting is too thick, mix in more milk until it reaches your desired consistency.
- Place one of your cooled chocolate cakes onto your serving platter and spread about 1/3 of the frosting over the top. Layer your second cake on top and use the remaining frosting to cover the top and sides of the cake.
- Slice and serve!
how to serve Chocolate Cake Recipe
Serve the cake at room temperature. Cut slices with a sharp knife. Offer coffee, milk, or a scoop of vanilla ice cream on the side.
how to store Chocolate Cake Recipe
- Room temperature: Keep the cake covered for up to 2 days.
- Refrigerator: Store in an airtight container or cover with plastic wrap for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze whole or in slices for up to 2 months. Wrap well in plastic and foil. Thaw in the fridge, then bring to room temperature.
tips to make Chocolate Cake Recipe
- Use fresh baking powder and baking soda for best rise.
- Warm the coffee hot but not boiling when you add it.
- Measure flour by spooning into the cup and leveling, or weigh it.
- Let cakes cool fully before frosting to avoid melting the buttercream.
- Use room-temperature butter for a smooth frosting texture.
variation (if any)
- Add 1/2 cup chopped walnuts or chocolate chips to the batter for texture.
- Replace hot coffee with hot water if you prefer no coffee flavor.
- Make a chocolate ganache instead of buttercream for a glossy finish.
FAQs
Q: Can I use brewed espresso instead of coffee?
A: Yes. Use the same amount. Espresso will make a stronger chocolate flavor.
Q: Can I make this in a single 9×13 pan?
A: Yes. Bake at 350°F but check time; it may take 30–35 minutes. Test with a skewer.
Q: How do I make the cake more moist?
A: Do not overbake. Use the hot coffee and do not overmix the batter.
Q: Can I use oil other than vegetable oil?
A: Yes. Any neutral oil like canola or light olive oil works.
Q: Can I freeze the frosted cake?
A: Yes. Freeze well-wrapped for up to 2 months. Thaw in the fridge then bring to room temperature.
Conclusion
For another classic take on chocolate cake you can compare techniques with The Best Chocolate Cake Recipe {Ever} – Add a Pinch. If you want a richer, triple chocolate option, see Triple Chocolate Cake (Popular Recipe!) – Sally’s Baking Addiction.