Quantcast

The Best Chocolate Cake

by Jamie on October 11, 2011

Post image for The Best Chocolate Cake

We’re a family that loves to double down on chocolate.

For birthdays, we have to do it up right by making my version of cake bliss. But, as you may have caught on at some point by reading MBA, I have a little bit of a multi-tasking problem.

My family enjoys watching me flit from one thing to another like I’m their own personal reality show for entertainment. They love to point out when my missing spatula can be found at the computer desk, or my phone in the pantry, and helpfully letting me know that the oven timer has dinged at least 15 times.

I also like to do things in excess – you know a little mound of frosting will never do in this household. I need to swirl on a pile of it on top, and then top it off with ganache just for the fun of it. So when I organize birthday parties – I of course go a little overboard.

I started my chocolate cake adventure by baking this cake – twice. Twice because I was mixing it while on the phone. Only to realize after it had baked that I left out a full cup of sugar and all of the vegetable oil. I think you can imagine how well that turned out: i.e., not at all.

I quickly whipped it up again, this time focusing my full attention on the process. The cake turned out beautifully and I quickly frosted it while preparing the other gazillion components of the meal.

After all the feasting, no one had room for cake – in fact, we left for the night without busting into song over 37 lit candles. So – a cake that was never meant to be blogged is here today simply because I made too much food (aaaand we’re right back to doing things in excess).

This cake is dark, moist, rich and incredibly decadent. Green Mountain Coffee’s Vermont Country Blend blended amazingly well with the cocoa to create the most intense and delicious chocolate cake that I have ever tasted. It’s the perfect sort of cake for a birthday or a Tuesday. Make sure to enjoy it with a very large glass of ice cold milk!

Save Recipe Print

The Best Chocolate Cake

October 11th, 2011

Yield: 8 servings

Prep Time: 25 minutes

Cook Time:

Ingredients:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
1/2 cup vegetable oil
2 teaspoons vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.

Notes:

- The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
- This cake also pairs beautifully with a simple chocolate ganache.

Recipe adapted from Hershey's Black Magic Cake


{ 503 comments… read them below or add one }

Teresa September 24, 2014 at 2:35 am

I tried this recipe the other day for a carved custom cake. It was amazing. Then I used the trimmings for cake pops and they were the best I’ve made.
Have you tried this recipe for cupcakes.

Reply

Jamie September 24, 2014 at 11:15 am

I’m so glad it worked for you and it will work for cupcakes as well. Thanks for stopping by.

-Jamie

Reply

Shakirah Walid September 30, 2014 at 12:24 pm

hi.. wanna try this soon.. I live in Srilanka and can I know what is buttermilk

Reply

Jamie September 30, 2014 at 1:51 pm

You can add 1 tablespoon of vinegar or lemon juice to a scant cup of milk and allow it to set for a few minutes to use as a buttermilk substitute. I hope this is helpful.

-Jamie

Reply

African Kaya October 3, 2014 at 4:21 pm

you can also use fermented/ sour milk if its available

Reply

Ellie Wendt September 30, 2014 at 4:50 pm

This is without a doubt the best ever chocolate cake recipe. I will follow any other
recipe other that this one for chocolate cake. Its moist and rich. it was a huge hit with my family.

Reply

Jamie September 30, 2014 at 7:20 pm

Thanks so much, Ellie! I am so happy to hear you enjoyed it.
-Jamie

Reply

Craig October 2, 2014 at 2:53 pm

Hi, silly question maybe as I don’t do any baking, but is the coffee diluted with water or a cup of granules?

Reply

Jamie October 3, 2014 at 10:51 am

I used brewed coffee, I hope this helps!

-Jamie

Reply

christine October 4, 2014 at 10:29 pm

Hi jamie how do you make 1 cup coffee. How many teaspoon of coffe doni need to put. I dont really drink coffee.

Reply

Jamie October 5, 2014 at 4:18 pm

Christine,
2 tablespoons for about 8 ounces of water should work for 1 cup of coffee. I hope this helps.

-Jamie

Reply

christine October 6, 2014 at 1:19 am

Jamie i forgot to ask abt the coffee cold hot or warm

Reply

Jamie October 6, 2014 at 10:59 am

Christine-
Room temperature would be best. I hope this helps.

-Jamie

Reply

Ida October 9, 2014 at 3:44 pm

hi Jamie

I am trying this recipe right now. Just need to know that do I also use the whisk attachment when I add in the eggs, buttermilk etc?

Reply

Jamie October 10, 2014 at 10:21 am

Ida-
The whisk attachment should work. I hope this helps.

-Jamie

Reply

wylief October 13, 2014 at 4:33 am

Hi,
What can substitute in for the coffee? I’m not a big fan of coffee. Thanks for any help .. :)

Reply

Jamie October 13, 2014 at 10:38 am

Wylief-
You can just use water in place of the coffee.
-Jamie

Reply

Alyson October 13, 2014 at 10:49 pm

Does the cake taste quite a bit like coffee? Was planning on doing a mint chocolate filling and wondering if the coffee flavor is at all overpowering?

Reply

Jamie October 14, 2014 at 7:26 pm

Alyson-
The coffee just enhances the chocolate flavor, I don’t think the coffee flavor is too strong. I hope this helps.

-Jamie

Reply

Alyson October 19, 2014 at 8:57 pm

Yes it did! This cake was a HUGE hit. Thank you so much!

Reply

Jamie October 20, 2014 at 10:03 am

Alyson-
Thanks for visiting!
-Jamie

Reply

Amanda October 18, 2014 at 10:48 pm

Tried this recipe exactly and it was super moist and delicious. I was nervous about it being very thin liquid batter but it baked wonderful. The coffee flavor was very little and not overpowering. I will continue to use this recipe, thanks!

Reply

Jamie October 20, 2014 at 10:05 am

Amanda-
I’m so glad the recipe was a success for you. Thanks for visiting.

-Jamie

Reply

Amanda October 25, 2014 at 8:48 pm

Thank you for this lovely recipe! Hope my mom loves this! I changed the coffee for a local soda companies ginger beer soda. So far so good! I used my 9″ cake pans but they are only one inch tall and aaaaalmost ran over the edge. Maybe add a note about how tall the pans should be ;)

Reply

Amanda October 25, 2014 at 8:54 pm

Update: the cake has just runneth over. Glad I put down foil! Lol. I wanted to add that I used the warm milk lemon juice substitute whenever I need buttermilk. Seems to work well for me. This bad boy is going to be covered in a pumpkin buttercream frosting!

Reply

Jamie October 27, 2014 at 12:15 pm

Amanda-
I’m sorry to hear that your cake baked over! It sounds delicious with the pumpkin buttercream. Thanks for visiting.

-Jamie

Reply

Jamie October 27, 2014 at 12:15 pm

Amanda-
Thanks for stopping by!

-Jamie

Reply

Grace October 26, 2014 at 10:19 am

The only oil I have in the house is olive and coconut! Can I use coconut oil?

Reply

Jamie October 27, 2014 at 12:11 pm

Grace-
I have not tried substituting the coconut oil but I think it would work. Let me know how it turns out if you do.

-Jamie

Reply

Leave a Comment

Previous post:

Next post:

[/not_mobile]