I can’t even with this one. I mean you take a bite and you go to heaven for just that minute. This cake is so perfect it will be your go to cake for birthdays, special events. Your family will think you’re a master baker, your friends will ask what bakery you got it from. It’s the stuff chocolate dreams are made of and it’s pure perfection. You’ll impress yourself with this one!! Follow these instructions exactly and see how amazing this cake truly is. This really is the best chocolate cake,
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Jump to RecipeMy family loves cake and we do not need a special occasion to have it! For the most part, I try to make one sweet treat a week to have on the counter or on the fridge for us to have after dinner, or sometimes for breakfast (sinful, but necessary sometimes). I have made a lot of good cakes, but this one is the best version of a classic chocolate cake I have come up with to date! I love using coffee flavors to accentuate the flavor of chocolate and the richness of dark chocolate makes this cake unforgettably deep chocolate. And what better way to enjoy the best chocolate cake after dinner (or for breakfast) then with a nice hot cup of coffee.
I highly recommend you give this recipe a try and see the pure look of satisfaction on your family’s faces when they take their first bite!
Making the Best Chocolate Cake
I start by spraying my two 9-inch round cake pans with cooking spray. Depending on your pans, you likely don’t need to flour them as well. I have always had good luck just using the cooking spray.
When starting the cake mix you want a medium size mixing bowl so you can whisk everything together well. This is when you combine your dry ingredients, the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder.
I cannot stress the importance of using the dark chocolate cocoa powder, this is what makes this chocolate cake the best chocolate cake in comparison to other recipes.
The espresso powder plays a very important role as well. If you do not have it, you can still make this cake, it will just be missing that extra special something, but it will still be delicious.
Next, in your stand mixer you combine your oil, eggs, and vanilla until well combined. Then you add your milk and vinegar mix.
You can use buttermilk instead of the milk/vinegar mix. I prefer to use the mix because I never have buttermilk and I like the affect vinegar has on the consistency.
Then you slowly add your dry ingredients into your mixer and finish with the hot coffee. This is going to make the batter thin, that’s ok, trust the process.
Divide the batter into the two pans and bake for 23-26 minutes.
Allow the cake to cool completely in the pans. Then you will need to very carefully get them out of the pans. This could take some maneuvering but trust me, they should release.
I use my Kitchen Aid to make the dark chocolate buttercream. It whips up so nicely in my mixer and takes all the leg work out. After you whip all the ingredients together don’t be scared to add more milk to make sure it is light, fluffy and spreadable.
Here is a great deal on the perfect Kitchen Aid Mixer!Lastly, frost your cake and keep stored in your nifty cake carrier for up to a week. Trust me, it will not last that long!
If you’re interested, here is a link to a really good cake carrier I would recommend you use to deliver the best chocolate cake in style!
The Best Chocolate Cake
Course: DessertDifficulty: Medium10
servings30
minutes26
minutes300
kcalThis really is the best chocolate cake!
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural special dark cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional) I like this one
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) milk plus 1 tbsp vinegar, at room temperature
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
- Dark Chocolate Buttercream
1 and 1/4 cups (2.5 sticks or 290g) salted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (65g) unsweetened special dark cocoa powder
3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1 teaspoon pure vanilla extract
Directions
- Preheat oven to 350°F (177°C).
- Grease two 9-inch cake pans.
- For the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined.
- Add the milk and vinegar mix and combine.
- Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter will be thin.
- Divide batter evenly between pans.
- Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so check often after 23 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
- Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. It should look creamy, you may need to crank the mixer all the way up to get it to be light and fluffy. Be sure to scrape down the sides a couple times throughout the process.
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate.
- Evenly cover the top with frosting.
- Top with 2nd layer and spread remaining frosting all over the top. I always use an icing spatula for the frosting. I personally do not frost the sides, but feel free if you’d like.
- Cake can be served at room temperature or chilled. I always use a cake carrier to store my cakes, makes it easier to keep fresh.
- Now, what to do with that little bit of leftover frosting? In my house we slather it between two graham crackers and freeze it for a delicious little chocolatey snack!
Notes
- The thing that makes this cake so amazing is the dark cocoa powder, I do not recommend using regular coca powder.
- You can make this cake in a 9×13 cake pan. Bake for 30-35 minutes if choosing this option.
This was literally the best chocolate cake I’ve ever made!! So rich and delicious. The family is already asking me to make it again!!!