Chococlate Cake Recipe

This Chococlate Cake Recipe makes a very dense, moist dessert with deep, rich chocolate flavor. Using the simplest ingredients like flour, cocoa powder, sugar, eggs, and butter, it is super easy to make, just right for any occasion. Bake, let cool, and enjoy with your favorite frosting or light dusting of powdered sugar.

The Best Chocolate Cake Recipe Ever

It was also wonderful to hear from them that they enjoyed the cake with their last bite just as much as they did with their first.

Another great thing about this recipe is that the batter of the cake can be mixed by hand in a bowl; there’s no need for any heavy-duty mixers. All in all, that makes this an easy and rather convenient recipe, reminiscent of how my grandmother would have prepared it in her small kitchen using just a whisk and a bowl. I am sure that would have turned out perfectly for her, too.

Why You’ll Love This Chocolate Cake Recipe?

• One-bowl recipe! Today’s recipe is going to be super, super simple much like my yellow cake and spice cake recipes!
• Basic Ingredients: You will need only all-purpose flour, natural cocoa powder, and buttermilk-or my easy buttermilk substitute.
• No Mixer Needed: While a stand mixer is generally used, you can definitely mix this cake by hand if you prefer it that way.
• Adaptive: You can make a substantial two-layer 8″ or 9″ cake or go for a three-layer version-detailed instructions below in the printable recipe!
• Low Overmixing Risk: The reverse creaming method does indeed help with minimizing overmixing risk, but you should be all right just mixing until combined.

Easy Chocolate Cake!

Let’s be real, most of us are in agreement that chocolate cake is one of the best types of cakes. Some recipes require extra steps, like boiling water and using a mixer, that isn’t needed.

This recipe simplifies the process, making preparation incredibly quick while still delivering one of the best chocolate cakes you’ll ever taste. It boasts a deep, rich chocolate flavor, a light and fluffy texture, and is topped with a luxuriously fudgy ganache frosting.

Ideal for birthdays and holidays, its ease also makes it a fantastic weekend treat. Every bite will be enjoyed, right down to the last crumb!

What You Need:

The buttermilk adds flavor and keeps this cake with tenderness and moisture. If you don’t have buttermilk, you can use my easy buttermilk substitute, but authentic buttermilk delivers the best results!

I find that the addition of oil and butter gives a moist cake with really great flavor. If you’re going to have to refrigerate your cake, this really helps it from drying out. I used to use canola or vegetable oil, but I think avocado oil works just as great, and it’s currently my favorite.

The addition of an extra egg yolk actually tenderizes the cake, making it rich and fudgy. Don’t discard that extra egg white-the you can use it to make candied almonds.
We use natural cocoa powder in place of Dutch-process since the recipe calls for baking soda.

Dutch-process will interfere with the rising of the cake.

Adding the hot water or coffee is what “blooms” the cocoa powder and gives more flavor to the cake. The addition of the coffee does not give this cake a coffee flavor, but rather brings out an enhanced chocolate taste. If you like coffee, I recommend making my coffee frosting recipe or just make a mocha frosting to go along with the chocolate cake.

Can You Freeze Chocolate Cake?

Of course, you can freeze chocolate cake for later. Freezing is a great option to keep your cake fresh and delicious. Here’s the process for freezing:

Cool Completely: Let the chocolate cake cool down completely before freezing, so that condensation does not take place, which leads to sogginess.

Wrap Nicely: Wrap the cake tightly in plastic wrap or aluminum foil. The wrapped cake can be put in a freezer-safe bag or an airtight container for more protection.

Label and Date: Label the wrap or container with the date to keep a tab on for how many days it has been frozen.

Freeze: Place the cake in the freezer for optimal quality, using it within 2-3 months.

Defrosting: Store the cake in the refrigerator for overnight defrosting. You can also leave it at room temperature for a few hours for quicker thawing.

Chocolate Cake FAQs

1. How can I make my chocolate cake extra moist?
Using buttermilk and oil in the recipe will add to the moistness. Let the cake cool thoroughly to retain all that moistness.
2. Can I use another type of cocoa powder?
Use natural cocoa powder for the best results. Dutch-process cocoa reacts with baking soda and could affect the rise of the cake.
What can I do to stop my cake from sticking to the pan?
Line the bottom of the cake pans with parchment paper and lightly grease and flour the sides. This will help the cake release out.
4. How do I know my cake is done?
Test for doneness by inserting a toothpick into the center of the cake. It should emerge clean or with a few moist crumbs attached.
5. Can I freeze chocolate cake?
Yes, you can freeze chocolate cake. Wrap it tightly with plastic wrap or aluminum foil and store it in an airtight container for up to 2-3 months. Thaw in the fridge before serving.
6. What frosting is good on chocolate cake?
Some popular ones are classic chocolate buttercream, cream cheese frosting, or vanilla buttercream. You can choose any of them, as you like, or check the frosting recipes attached to the notes.

Best Chocolate Cake

HEALTH PULS

This Best Chocolate Cake recipe offers a deeply chocolatey, moist, and decadent dessert. Adding to that top-notch cocoa powder and buttermilk makes it super easy to whip up no matter the occasion. The deep, rich chocolate flavor with a tender crumb is sure to please whether it's a special occasion or a treat just because.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 1 ⅔  cup (208 g) all-purpose flour
• 1 cup (200g) of Firmly Packed Light Brown Sugar
• 1 cup (200 g) granulated sugar
• ¾ cup (75 g) natural cocoa powder
• 1 ½ teaspoons baking soda
• ¾  teaspoon salt
• ½ cup (113 g) unsalted butter melted
• ½ cup (118 ml) of neutral cooking oil (such as avocado, canola, or vegetable oil)
• 2 large eggs + 1 egg yolk, lightly beaten room temperature
• 2 teaspoons vanilla extract
• 1 cup (236 ml) buttermilk
• ½ cup (118 ml) hot coffee or hot water
• 1 batch chocolate frosting see note

Recommended Equipment

• 2 8 cake pans
• mixing bowls
• kitchen scale

Instructions

 

• Preheat the oven to 350°F. Prepare two 8-inch round cake pans by lining the bottom with parchment paper and lightly greasing and flouring the sides. Set aside.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk 1 ⅔ cups (208 g) all-purpose flour, 1 cup (200 g) light brown sugar, 1 cup (200 g) granulated sugar, ¾ cup (75 g) natural cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt until combined.
• Add ½ cup (113 g) melted unsalted butter and ½ cup (118 ml) neutral cooking oil to the dry ingredients. Mix until well combined, though the batter might be thick.
• Add 2 large lightly beaten eggs, 1 egg yolk, and 2 teaspoons of vanilla extract to the batter and mix everything together. Scrape Down the sides and Bottom of the Bowl Every Few Minutes.
• Gradually add 1 cup (236 ml) buttermilk; stir well. Follow with ½ cup (118 ml) hot coffee or hot water, mixing carefully until the batter is smooth and evenly combined. Make sure to scrape the sides and bottom of the bowl thoroughly.
• Divide the batter evenly between prepared pans and bake in middle of oven 35-40 minutes, or until a toothpick inserted into center comes out clean, or with moist crumbs.
• Let the cakes rest in their pans for 15 minutes to cool.. Then invert onto a cooling rack to cool completely before frosting with your favorite frosting, found linked above in the recipe or in the notes below.

Notes

• Here are a few tips that will make this cake very rich and moist:
  Use the best quality of cocoa powder and buttermilk for the right flavor and texture. Let the cake cool down completely so that your icing does not melt off.
  If you need to freeze, store in an airtight container, wrapped tightly for up to 2-3 months
  .When ready to consume, thaw in the refrigerator, then bring to room temperature before serving.
  Follow these easy steps to keep your chocolate cake deliciously fresh for any occasion!

Keyword Chocolate Cake