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The Best Chocolate Cake Ever

/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. 

 

Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!  

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The Best Chocolate Cake Ever

The best chocolate cake full of chocolate flavor in a moist and fluffy cake.

Prep time: 15 min  |  Cook time: 32 min  |  Total: 53 min

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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

  1. Preheat oven to 350 degrees. Grease three 8-inch round cake pans.
  2. In the mixer bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Pour in the melted chocolate and mix on low until fully mixed. Frost the cooled cake.

Notes

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