I absolutely love chocolate cake. It is one of those foods that I do not think I could live without. In fact, chocolate cake might be the sole reason I have ever had to diet in the past. I have yet to learn a way to eat nothing but cake and remain in good health, but I am working on it. Rest assured I will let you know if I come up with something.
Over the years I have been working to prefect this chocolate cake recipe, and I can finally say that I think I have nailed it. It’s super moist, rich, and extra decadent. The secret ingredient adds a wonderful complexity and sophistication that you are not expecting, but will surely appreciate. Top it with your favorite buttercream, or just fresh whipped cream and I promise you will be one happy cake eater. Or be like my husband and top it with a peanut butter buttercream. Be like me and use a salted caramel buttercream. Or go completely chocolate and make a chocolate frosting and sprinkle on some chocolate chips!! Holy cow! But don’t forget some milk to drink!
1 3/4 cups cake flour (all purpose will work, but splurge for the cake flour for an extra treat!)
2 cups white granulated sugar
2 tsp salt
2 tsp baking soda
1 tsp baking powder
2 eggs, room temperature
1 cup strong, black coffee, room temperature. I have a Keurig and buy Green Mountain Coffee Dark Magic pods. Super strong stuff! But any dark coffee will work.
1 cup buttermilk
1/2 vegetable oil
2 tsp vanilla
Mix dry ingredients. Add in wet ingredients. Beat on medium speed for 2-3 minutes. This batter is fairly thin, but don’t worry. Don’t try to drink it either.
I prep my cake pans (or sheet pans, or whatever vessel you plan to cook in) with butter and a sprinkling of cocoa. I use cocoa instead of flour so that the cake doesn’t have any white on it after baking. Bake at 350 until a toothpick comes out clean. 30-35 minutes depending on the size of your pans.
Another fantastic variation is to sub in a cup of a very dark beer (such as Guiness) instead of the coffee. Stop drooling, and go try it!