Print

The Best Chocolate Cake Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

This rich and moist chocolate cake combines the deep flavors of cocoa and a hint of espresso powder for a decadent treat. Perfectly tender and topped with luscious chocolate buttercream frosting, this cake is an ideal dessert for celebrations or any chocolate lover’s craving.

Ingredients

Scale

Chocolate Cake

  • 2 cups all-purpose flour (spooned and leveled)
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon espresso powder (homemade or store-bought)
  • 1 cup milk (or buttermilk, almond, or coconut milk)
  • 1/2 cup vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Chocolate Buttercream Frosting

  • Ingredients not specified; prepare your favorite chocolate buttercream frosting

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Prepare two 9-inch round cake pans by spraying them with baking spray, buttering and lightly flouring the pans, or brushing them with homemade chocolate pan release to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, add the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, kosher salt, and espresso powder. Whisk these ingredients together thoroughly to combine them evenly. If using a stand mixer, use the paddle attachment and stir until well mixed.
  3. Add Wet Ingredients: To the dry mixture, add the milk (or your chosen milk substitute), vegetable oil, eggs, and vanilla extract. Mix on medium speed until everything is well combined, ensuring no lumps remain.
  4. Incorporate Boiling Water: Reduce the mixer speed to low and carefully add the boiling water to the batter while mixing. Continue mixing until the batter is smooth. The addition of hot water helps to bloom the cocoa, enhancing the chocolate flavor and producing a smooth batter.
  5. Divide Batter and Bake: Pour and evenly distribute the cake batter into the two prepared 9-inch cake pans. Place them in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  6. Cool the Cakes: Remove the cake pans from the oven and allow them to cool on a wire rack for about 10 minutes. Then carefully remove the cakes from the pans and let them cool completely before frosting to prevent the frosting from melting.
  7. Frost the Cake: Once the cakes are fully cooled, frost them generously with your prepared chocolate buttercream frosting. Stack the layers if desired and spread the frosting evenly for a delicious finish.

Notes

  • For a dairy-free version, substitute milk with almond or coconut milk and use dairy-free buttercream frosting.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable, though it is recommended for depth of flavor.
  • Ensure boiling water is added carefully and gradually to avoid splashing.
  • Use room temperature eggs and milk for best batter consistency.
  • If using buttermilk, reduce baking powder to 1 teaspoon and keep baking soda as is for proper leavening.
  • Homemade chocolate pan release can be made by combining equal parts butter and vegetable shortening with a bit of cocoa powder.

Keywords: chocolate cake, moist chocolate cake, homemade chocolate cake, chocolate buttercream, easy chocolate cake, espresso powder chocolate cake

Find it online: https://thefoodrecipe.com/the-best-chocolate-cake-recipe/