You do not want to make this cake. I repeat: you do NOT want to make this cake.
It is not rich or moist or made with luscious chocolate with subtle hints of coffee…
…it is not topped with a creamy or decadent mocha buttercream frosting…
…or filled with an extra layer of light and airy frosting.
It is not melt-in-your-mouth, make-you-say-“mmm,” reach-for-a-second-slice good…
…nor is it delightful, scrumptious, or delectable…
…In fact, let’s just pretend as though I never said a thing.
The Best Chocolate Cake
2015-11-01 18:11:29
Serves 10
Print
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
For the Chocolate Cake
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Frosting
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
For the Chocolate Cake
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
For the Chocolate Frosting
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Adapted from Ina Garten
Adapted from Ina Garten
The Richmond avenue https://therichmondavenue.com/
yummmmmmmmmmmmmmmmmmmmmmmm
☺️☺️☺️
looks lovely yummm
Great-looking chocolate cake!
Thank you!!
Simply sinful… 🙂
🙂
Looks amazing! Is this similar to the Barefoot Contessa’s recipe? Love that frosting!
It is!! I have it linked to her page at the bottom of the recipe! The frosting is delicious!
Haha, I thought the ingredients sounded familiar. I’ve made it lots of times, but yours looks way prettier!
I’m sure that’s not true!! Besides, it’s what’s on the inside that counts ?
I see what you did there…devil baker 😉
???
Ha ha, reverse psychology never works with me 🙂 🙂 :-). This is the best chocolate cake ever! Have a lovely day.
?? Thanks, Lynne!! You too!
Wow, this cake is amazing 🙂
Thank you! 🙂
You’re right…I do not want to make this cake! LOL Looks very delicious!
Haha! Thank you, Nena!!
I don’t really think that I have words to express what or all the feels that I have right now. AWESOME!
Lol!! Thank you!! 🙂
Thank you for liking my blog post “Biggest Little Chocolate Chip Cookies”, It means a lot to me! I cannot wait to make this fantastic looking chocolate cake! It really does look like the best chocolate cake!
Thank you so much, Deanna! Your cookies look amazing! They are on my to-try list 🙂
Okay….then, I guess I won’t make it. 🙂
Hahaha! I thoroughly enjoyed your reverse psychology approach to this cake!
Thanks for sharing your recipe and photos…..and for visiting my blog!
Have a beautiful….and yes, chocolatey…..day! 🙂
Thank you!! I thoroughly enjoyed writing it!! 🙂 But don’t listen to me! What do I know?! 😛 Have a great day!
Thank you, Jasmine! And I look forward to when I DO make your delectable looking chocolate cake. 🙂
Omg?? looks like heaven! I’ll be trying this with the Follow Your Heart new vegan egg..so eggcited! ?
This was dangerously good!! I hope you like it!! 😀