Name: Best Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup (85 grams) Dutch-process cocoa; 2 teaspoons instant espresso powder; 1 cup (237 grams) boiling water; 1 3/4 cups (222 grams) all-purpose flour; 1 teaspoon fine sea salt; 1 teaspoon baking soda; 2 cups (400 grams) lightly packed light brown sugar; 1 cup (227 grams) sour cream or full-fat plain yogurt, at room temperature; 4 large eggs, at room temperature; 1/2 cup (112 grams) neutral oil, such as canola or avocado oil; 2 teaspoons vanilla extract; 1 batch Chocolate Buttercream Frosting (ingredients for frosting not detailed in this recipe)

Ingredients

1 cup (85 grams) Dutch-process cocoa

2 teaspoons instant espresso powder*

1 cup (237 grams) boiling water

1 3/4 cups (222 grams) all-purpose flour

1 teaspoon fine sea salt

1 teaspoon baking soda

2 cups (400 grams) lightly packed light brown sugar

1 cup (227 grams) sour cream or full-fat plain yogurt, at room temperature

4 large eggs, at room temperature

1/2 cup (112 grams) neutral oil, such as canola or avocado oil

2 teaspoons vanilla extract

1 batch Chocolate Buttercream Frosting (recipe not included)

Instructions

Step 1: Preheat the oven to 350°F. Line two 8 by 2-inch cake pans with parchment rounds and spray evenly with nonstick cooking spray.

Step 2: In a small heatproof bowl, whisk together the cocoa powder and espresso powder. Pour the boiling water over the mixture and whisk gently until smooth. Set aside to cool completely.

Step 3: In a large bowl, sift or whisk together the flour, salt, and baking soda. Add the brown sugar and break up any clumps with your hands until the mixture resembles sand.

Step 4: In a separate bowl, whisk together the sour cream, oil, eggs, and vanilla until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Starting in the center, slowly whisk the dry into the wet until mostly combined; the batter may be slightly lumpy.

Step 5: Add the cooled cocoa mixture and whisk until the batter is smooth and evenly combined.

Step 6: Divide the batter evenly between the prepared pans (about 740 grams per pan). Tap each pan firmly on the counter a few times to release air bubbles. Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.

Step 7: Cool the cakes in the pans for 30 minutes. Then run a thin knife around the edges and remove the cakes to a wire rack to cool completely.

Step 8: If the cakes have domed, level them with a serrated knife or cake leveler to create a flat surface.

Step 9: Place one cake layer on a cake turntable or stand, and slide strips of parchment paper under the cake to catch excess frosting. Spread a generous, even layer of frosting over the top, extending slightly over the edges.

Step 10: Place the second cake layer upside down on top of the frosted layer so the top is flat. Spread the remaining frosting evenly over the entire cake, smoothing the edges.

Step 11: Serve immediately, or cover and refrigerate for up to 2 days. Let the cake sit at room temperature for about an hour before serving for the best texture and flavor.

Tips & Variations

For a deeper chocolate flavor, use high-quality Dutch-process cocoa powder.

If you don’t have espresso powder, substitute with an equal amount of instant coffee granules.

Room temperature ingredients help create a smooth, well-mixed batter.

Try swapping sour cream for full-fat yogurt if you prefer a tangier cake.

Add a pinch of cinnamon or chili powder to the dry ingredients for a subtle spice twist.

FAQs

Can I make this cake without espresso powder?

Yes, espresso powder enhances the chocolate flavor but can be omitted or replaced with instant coffee granules without drastically changing the taste.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center. It should come out with moist crumbs attached but not wet batter. This indicates the cake is moist yet fully baked.