The Best Chocolate Cake Recipe
The Best Chocolate Cake is combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect!
But since there was a birthday, I felt like I really needed cake. Deep, dark, chocolate cake.
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.
Is there any other way to be? Not if you’re Jamie.
When we’re talking frosting, is there anything better than indulgent, deep, delicious chocolate frosting? I’m going to go out on a limb and declare that no, no there is not.
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.
The struggle is real. I cannot multitask to save my life.
Recipe fails don’t happen that often around here, but when they do, boy, are they spectacular!
I’m just really lucky I realized before I frosted the cake. Could you imagine the birthday boy’s face to take a bite full of cake with no oil or sugar?
I quickly whipped it up again, this time focusing my full attention on the process. The cake turned out beautifully. Light and fluffy cake, with the ALLLLLLLL the chocolate flavor. That’s what I’m talking about!
I frosted it while preparing the other gazillion components of the meal. Thankfully, frosting a cake is a much more forgiving process.
You’ll never believe this. After all the feasting, no one had room for cake – in fact, we left for the night without busting into song over 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. Seriously, it’s the best chocolate cake I’ve ever tasted.
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.
You can also use espresso powder, or just water, if coffee isn’t your thing. (I know there are a few of you out there!)
And if you don’t have any buttermilk on hand, simply use this buttermilk substitute and you’re golden!
Just to cover that aspect, you cannot taste coffee in this cake. It simply enhances the chocolate flavor, deepening it.
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 – or coffee!
For an updated version of this chocolate cake recipe, be sure to check out my Double Chocolate Salted Caramel Cake.
The Best Chocolate Cake
- 2 cups sugar (400 grams)
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 cup unsweetened cocoa powder (64 grams)
- 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
- 2 teaspoons baking soda (12 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon kosher salt (6 grams)
- 2 eggs
- 1 cup buttermilk (240 mL)
- 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
- 1/2 cup vegetable oil (120 mL)
- 2 teaspoons vanilla extract (4 grams)
- Chocolate Buttercream Frosting
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
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.
- 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.
- 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.
- 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.
- The coffee really brings out the depth of the chocolate (you won’t even taste the coffee at all!), but if you really don’t want to use it, feel free to substitute water.
- For an egg substitute, simply add one mashed banana or 1/4 cup unsweetened applesauce for each egg.
- This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes.
- You can also make a bundt cake with this recipe. The cake should bake for about 35 to 40 minutes at 350 degrees.
- Get tips on high altitude baking.
Recipe adapted from Hershey’s Black Magic CakeAll images and text ©
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