The Best Chocolate Cake Recipe
INGREDIENTS
- 1¾ cups (220g) Flour
- 3/4 cup (75g) Cocoa powder
- 1½ teaspoons Baking soda
- 1 teaspoon Baking powder
- 1¾ cups (350g) Sugar
- 1/4 teaspoon Salt
- 2 Eggs
- 1 cup (240ml) Buttermilk
- 1/2 cup (120ml) Vegetable oil
- 1 cup (240ml) Coffee
- 1 teaspoon Vanilla extract
- 3/4 cup (175g) Butter, softened
- 1½ cups (335g) Cream cheese, room temperature
- 2/3 cup (67g) Cocoa powder
- 1½ cups + 2 tbsps. (200g) Powdered sugar
- 1 teaspoon Vanilla extract
For the cake:
For the frosting:
DIRECTIONS
- Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
- To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
- In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
- Add the wet mixture to the dry, whisk until incorporated.
- Pour the batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy.
- Transfer the frosting into a piping bag. Cut the top of the cakes.
- Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
- Refrigerate for at least 2-3 hours before serving.
Notes:
- Use good quality cocoa powder
- You can bake both pans at the same time. My oven is too small, so I baked it separately.
- If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.
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Can you use milk instead of buttermilk!?
ReplyPlease read recipe notes.
Reply Show More CommentsNo
Reply Show More CommentsHi ! I love this recipe but I just wanted to ask, does it matter if the coffee is hot or cold?
ReplyHi, no. Use warn or cold coffee, but not boiling.
ReplyIs there something i can use as a substitute for cream cheese in frosting?
ReplyHi! I also have a small oven and i was wondering what to do with the other cake batter while the first one's baking? Do i cover it or refrigerate it?Thanks :)
ReplyHi, you don't need to cover the batter. let it sit while you baking the first cake.
ReplyHi. Did you used dutch processed cocoa or natural?
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