Ultimate Chocolate Cake
This chocolate cake uses both cocoa powder and hot water or coffee to bloom the cocoa and produce a deeply flavored, moist crumb. It bakes in two or three round layers that are stacked with a rich chocolate frosting. Budget around 45 minutes of baking time plus cooling before you frost and serve.
Equipment
- Oven
- Mixing Bowls
- Electric Mixer
- 9-inch round cake pans
- Cooling Rack
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder Dutch-processed recommended
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk room temperature
- ⅓ cup vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until thoroughly combined.
- In a separate bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on medium speed until well combined.
- Add the boiling water to the batter, mixing well. The batter will be thin, but this ensures a moist texture.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- To enhance the chocolate flavor, consider adding 1 teaspoon of espresso powder to the dry ingredients.
- For a richer texture, substitute half of the buttermilk with sour cream.
Nutrition
Calories: 261kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 25mgSodium: 194mgPotassium: 101mgFiber: 2gSugar: 26gVitamin A: 59IUCalcium: 43mgIron: 1mg
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