WHAT’S FOR DESSERT?
The Best Chocolate Cake Ever
Array/5
COOK TIME
32 min
TOTAL TIME
53 min
SERVINGS
8-10 servings
One random day, I realized that I hadn’t made a cake in awhile and I was getting the itch to make one. I know, that is really weird. But it’s just how my weird baking brain works. Gotta bake, gotta create something and make it delicious.
So I decided to try this one from @browneyedbaker. She claimed it was the best chocolate cake ever….sure thing, I know a lot of people claim that. We’ll see about that.
Um, holy smokes. She wasn’t lying, this is literally the Best Chocolate Cake. It’s got a rich chocolate flavor (thanks to the black coffee), super moist and the component that really kicks it over the edge is the frosting. Hello thick, creamy, buttery, chocolatey goodness. Add a glass of milk with this cake and you have a tiny piece of cake heaven.
I basically sat in my kitchen after I made it with a fork, taking bite after bite. I finally had to send some with my mom and with Dave to work because I couldn’t have it in my house anymore without eating all of it. This will definitely be my new go to chocolate cake recipe. Bonus- it’s easy.
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The Best Chocolate Cake Ever
The best chocolate cake full of chocolate flavor in a moist and fluffy cake.
Ingredients
Cake Ingredients:
2 1/2 cups plus 1 Tablespoon tablespoon all-purpose flour
3 cups sugar
1 cup + 1 tablespoon cocoa powder
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups buttermilk
1 1/2 cups black coffee, hot
3/4 cup vegetable oil
4 1/2 teaspoons pure vanilla extract
Frosting Ingredients
1 1/2 cups (3 sticks) butter, room temperature
3 and 1/2 cups powdered sugar
10 ounces milk chocolate, melted and cooled slightly
Instructions
- Preheat oven to 350 degrees. Grease three 8-inch round cake pans.
- In the mixer bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a separate medium size bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides as needed. Batter will be thin.
- Divide the batter evenly among pans. Bake for 20 minutes and then rotate pans in the oven. Bake for another 12 minutes or until a toothpick comes out clean (or with a few crumbs on it). Cool the cakes (in the pans) completely, then carefully turn them out onto racks to cool completely.
- Frosting: In a stand mixer, beat the butter for 2 minutes until light and fluffy. Add the powdered sugar 1 cup at a time, mixing until combined after each cup. Add salt.
- Pour in the melted chocolate and mix on low until fully mixed. Frost the cooled cake.
Notes
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