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Best Chocolate Cake Recipe

★★★★★

4.8 from 110 reviews
  • Author: Simon
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x

Description

This Best Chocolate Cake recipe delivers a rich, moist, and decadent dessert perfect for any special occasion or chocolate craving. Made with Dutch-process cocoa, instant espresso powder to enhance the chocolate flavor, and a tender crumb from sour cream and oil, this cake is frosted with silky chocolate buttercream for the ultimate indulgence.

Ingredients

Scale

Cake 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

Frosting

  • 1 batch Chocolate Buttercream Frosting (ingredients for frosting not detailed in this recipe)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line two 8-inch by 2-inch cake pans with parchment rounds and evenly spray them with nonstick cooking spray to ensure easy cake release.
  2. Prepare the cocoa mixture: In a small heat-resistant bowl, whisk together the Dutch-process cocoa powder and instant espresso powder. Pour the boiling water over this mixture and whisk gently until completely smooth. Set this aside to cool to room temperature.
  3. Mix dry ingredients: In a large bowl, sift or whisk together the all-purpose flour, fine sea salt, and baking soda. Add the light brown sugar and use your hands to break up any lumps in the sugar until the mixture is evenly combined and resembles sand.
  4. Combine wet ingredients: In a separate smaller bowl, whisk together the sour cream, neutral oil, eggs, and vanilla extract until smooth and well mixed.
  5. Combine dry and wet batter: Make a well in the center of the dry ingredients and pour in the wet mixture. Using a whisk, slowly incorporate the dry ingredients into the wet from the center outward until mostly combined. The batter will likely be slightly lumpy at this point.
  6. Add cocoa mixture: Pour the cooled cocoa and espresso mixture into the batter and whisk until the mixture is smooth and evenly combined, creating a rich chocolate batter.
  7. Prepare for baking: Divide the batter evenly between the two prepared cake pans, aiming for about 740 grams per pan. Tap each pan firmly on the countertop several times to release any trapped air bubbles.
  8. Bake the cake: Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
  9. Cool the cakes: Allow the cakes to cool in the pans for 30 minutes. If needed, gently run a thin knife around the edges to loosen them, then transfer the cakes to a wire rack to cool completely.
  10. Level the cakes: Once cooled, if the cake layers have domed on top, level them with a serrated knife or cake leveler to ensure flat, even surfaces for stacking.
  11. Assemble the cake: Place one cake layer on a cake turntable or serving stand. Insert strips of parchment paper under the edges to prevent frosting mess. Spread a generous, even layer of chocolate buttercream frosting over the top of this layer, pushing the frosting slightly over the edges.
  12. Stack and frost: Place the second cake layer upside down onto the frosted layer so that the top is flat. Using an offset spatula, spread the remaining frosting evenly over the entire cake, smoothing the sides and edges.
  13. Serve or store: Serve the cake immediately or cover and refrigerate for up to 2 days. For best flavor and texture, let the refrigerated cake sit at room temperature for about 1 hour before serving.

Notes

  • For best results, use room temperature eggs and sour cream or yogurt to ensure a smooth batter.
  • The instant espresso powder enhances the chocolate flavor but does not make the cake taste like coffee.
  • Line your cake pans with parchment rounds and spray to prevent sticking and ensure clean cake edges.
  • You can prepare the frosting ahead of time or use your favorite chocolate buttercream recipe.
  • If you don’t have Dutch-process cocoa, you can substitute natural cocoa powder but expect a slight difference in flavor and texture.
  • Letting the cake layers rest at room temperature after refrigeration helps the frosting soften and flavors to meld.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, best chocolate cake, moist chocolate cake, easy chocolate cake, chocolate buttercream frosting

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Find it online: https://kitchenofsimon.com/best-chocolate-cake-recipe/