This Chocolate Cake recipe is flavorful, tender, and decadently delicious! The buttermilk keeps the cake moist and light, and the coffee in the cake balances out the sweetness.
If you’ve been following my blog for a while then I’m sure you’re aware that I am not really a pastry person. I’m more of a candy eater. However, sometimes I crave those decadent homemade pastries, you know… the ones your auntie or grandma makes. I’m not a huge fan of store bought cake so I have been testing chocolate cake recipes for what seems like forever to come up with the perfect, moist and tender cake for y’all. Well listen, this Chocolate Cake is freaking delicious, okay! The hazelnut coffee really brings out the rich chocolatey flavor. My husband and I ate a good amount of cake by ourselves. AH, don’t judge haha. But, once you make this cake your family will literally begin requesting it monthly. I’m honestly thinking of making this cake again soon but make it into cupcakes instead.
CAN I MAKE THIS INTO CUPCAKES?
- Yes! To do so divide cupcake liners among 2 (12 count) cupcakes pans.
- Prepare batter as directed then divide among cupcake liners filling each 3/4 full.
- Bake at 350F until a toothpick inserted into the center comes out clean, about 15- 20 minutes. Frost the cupcakes once cooled with the buttercream frosting.
HOW SHOULD I STORE THE CAKE?
- I usually set my cake in a cake server or a stand with a cover then store at room temperature on the counter because it usually never lasts long in this house! If you’re storing at room temperature, the cake should be good for about 3-4 days.
- Do not eyeball ingredients. Baking is a science, I learned that in culinary school when I was trying to finesse in my Baking and Pastry class, don’t be like me back then haha. If ingredients aren’t precisely measured it can drastically affect the outcome. For most of the dry ingredients I spooned in my ingredients then leveled off with the back of a butter knife.
- Make sure your ingredients such as your eggs, buttermilk, sour cream and butter are all room temperature.
- Make sure you test your cake for doneness. You don’t want to make the mistake of taking the cake out too early and the center of the cake sinks a little in the center and is gooey. You also don’t want to be opening the oven too often. Leave the oven door shut and let the cake cook.
- Use a toothpick to poke into the center of cake, it should come out free of batter. If you have a little crumb or two stuck on that’s fine.
- Wait and let cool completely before frosting the cake or it will melt and that will absolutely suck!
- Feel free to leave the cake simple or add chocolate curls or mini chocolate chips on the top or side of the cake! You can make curls by using a vegetable peeler on a chocolate bar.
Questions about the Chocolate Cake? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Easy Chocolate Cake
For the Cake
- 1¾ Cups All Purpose Flour
- Additional Flour for Dusting the Cake Pans
- 2 Cups Granulated Sugar
- ¾ Cup Unsweetened Cocoa Powder
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Cup Buttermilk, Room Temperature
- ½ Cup Sour Cream, Room Temperature
- ½ Cup Vegetable Oil
- 2 Eggs, Room Temperature
- 1 Tablespoon Pure Vanilla Extract
- 1 Cup Hot Freshly brewed Hazelnut Coffee
For the Frosting
- 6 Oz Semisweet Chocolate, Chopped
- 2 Sticks Unsalted Butter, Room Temperature
- 1½ Teaspoon Pure Vanilla Extract, more as needed
- 1 Cup Powdered Sugar, Sifted
For the Cake
- Preheat the oven to 350°F.
- Butter two 8-inch round cake pans. Dust the pans with flour, tap out any excess.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Then In the bowl of an electric mixer fitted with the paddle attachment, mix on low speed. In a medium bowl, whisk the buttermilk, oil, eggs and vanilla.
- Slowly add the buttermilk mixture into the dry ingredients until incorporated, then slowly beat in the hot coffee until fully incorporated.
- Divide the batter between the two prepared pans. The batter will be thin but that is ok. Bake for about 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for about 30 minutes, then flip the cakes on a wire rack to cool.
For the Frosting
- In a microwave-safe bowl, heat the chocolate in 30 second intervals, stirring, until most of the chocolate is melted (be careful not to burn). Once melted, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until pale and fluffy. Add the vanilla, continue beating and scraping down the sides of the bowl.
- Turn the dial down to a low speed, slowly beat in the powdered sugar, for about 1 minute. Mix the chocolate into the butter mixture until combined.
- Set a cake layer on a plate or stand. Evenly spread some of the frosting over the cake to the edge. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake.
- Feel free to add mini chocolate chips to the sides or shaved chocolate on top of the cake. Enjoy!