Chocolate Cake Recipe
Try this irresistible chocolate cake recipe for a moist, delicious dessert that's easy to make and perfect for any occasion
Ingredients
Dry Ingredients:
- 1 ¾ cups 220g all-purpose flour – The base for a soft and fluffy cake.
- ¾ cup 75g unsweetened cocoa powder – Use high-quality cocoa for the best chocolate flavor.
- 2 cups 400g granulated sugar – Adds sweetness and helps keep the cake moist.
- 1 ½ teaspoons baking powder – Gives the cake a beautiful rise.
- 1 ½ teaspoons baking soda – Works with the baking powder for a perfect texture.
- ½ teaspoon salt – Balances the sweetness and enhances the chocolate taste.
Wet Ingredients:
- 2 large eggs – Room temperature for better mixing and structure.
- 1 cup 240ml buttermilk – Adds a slight tang and keeps the cake soft.
- ½ cup 120ml vegetable oil – Ensures a moist and tender crumb.
- 2 teaspoons vanilla extract – Enhances the overall flavor.
- 1 cup 240ml hot coffee – Intensifies the chocolate taste without making the cake taste like coffee.
Optional Add-Ins & Toppings:
- Chocolate chips or chunks – Fold them into the batter for extra decadence.
- Chopped nuts – Walnuts or pecans add a crunchy contrast.
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- Flour
- Cocoa powder
- Sugar
- Baking powder
- Baking soda
- Salt
- Stir until everything is evenly combined to prevent lumps in the batter.
Step 3: Add the Wet Ingredients
- To the dry ingredients, add:
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Combine until batter is smooth but don't overmix—it will make the cake tough.
Step 4: Incorporate the Hot Coffee
- Slowly pour in the hot coffee while stirring. The batter will be thin, but don’t worry—this is what makes the cake extra moist!
- Stir until the liquid is fully incorporated and the batter is silky.
Step 5: Bake the Cake
- Divide the batter evenly into ready cake pans.
- Bake 30–35 minutes, or until a toothpick inserted in the center is clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them to a wire rack to cool totally.
Step 6: Frost & Decorate
- Once the cakes are completely cooled, frost with your favorite chocolate buttercream, ganache, or whipped frosting.
- Add toppings like shaved chocolate, berries, or a dusting of powdered sugar for an elegant touch.
Notes
Nutrition Information (Per Serving):
- Calories: 350
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 230mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 30g
- Protein: 4g
- Vitamin A: 6%
- Vitamin C: 2%
- Calcium: 2%
- Iron: 10%