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!

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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


{ 601 comments… read them below or add one }

Cherie March 23, 2015 at 11:11 pm

Hi thanks for this recipe! If I were to make a kid-friendly version, can I go without coffee, instead substitute with water or chocolate milk?

Reply

Jamie March 24, 2015 at 2:47 pm

Cherie-
You could substitute hot water with no problem. Thanks for stopping by.

-Jamie

Reply

chelsy March 24, 2015 at 1:40 am

i have made this cake once before and loved it! now i want to make it again but i want to make it with coconut four. do you think it will workout?

Reply

Jamie March 24, 2015 at 2:41 pm

Chelsy-
I’m glad you liked the recipe. I haven’t tried it with coconut flour, so I’m not sure if it will work or not. Let me know how it goes if you try it. Thanks for visiting.

-Jamie

Reply

Mayra March 24, 2015 at 10:36 am

Hi Jamie,
Ive just discovered your site and I would like to try out some recipes, I like to be exact when baking, how much is a cup in your recipe? thanks!

Reply

Jamie March 30, 2015 at 11:51 am

Mayra-
1 cup is 8 ounces. I hope this helps.

-Jamie

Reply

preety@cookurplate March 27, 2015 at 6:29 am

Looks delicious.

Reply

Jamie March 27, 2015 at 11:27 am

Preety-
Thanks for visiting.

-Jamie

Reply

jess March 28, 2015 at 3:12 am

Hey, just wondering what can I substitute with king Arthur flour? What is it anyway? We don’t have king Arthur flour in australia

Reply

Jamie March 30, 2015 at 11:49 am

Jess-
King Arthur Flour is a brand in the US, I am referring to the Black Cocoa from King Arthur Flour, which is optional – it simply provides a great depth of flavor and color to the chocolate cake, you can substitute any cocoa powder that you have available. I hope this is helpful.

-Jamie

Reply

Carina March 29, 2015 at 7:38 am

Hi! I want to try this recipe but I can’t find the KingArthur Flour? what can I substitute for that, is it really different with all purpose flour? It’s really looks delicious and I really want to try it for my niece’s birthday.

Reply

Jamie March 30, 2015 at 11:46 am

Carina-
King Arthur Flour is a brand in the US. I am referring to the Black Cocoa from King Arthur Flour, which is optional – it simply provides a great depth of flavor and color to the chocolate cake. You can substitute with cocoa powder that you have available.
I hope this helps.

-Jamie

Reply

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