Chocolate cake

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 Chocolate cake recipe 

How to make a chocolate cake

What an easy chocolate cake to make! No mixer is needed for the batter, just whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn't make any difference), add the hot coffee, then whisk it all together. The cake batter is thin. Divide it between 2 9-inch cake pans. You can easily stretch it into 3 or 4 8- or 9-inch cakes if necessary. You can also make a quarter cake using a 9×13 inch cake pan. See my recipe notes for more details.

   Preparation                       Cooking                        Portion(s)

  30 minutes                        35 minutes                  12 servings

Triple Chocolate Layer Cake

This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.

🚩Ingredients :

  ✔️1 and 3/4 cups (220gall-purpose flour (spoon & leveled)
  ✔️ 3/4 cup (65g) unsweetened natural cocoa powder*
  ✔️ 1 and 3/4 cups (350ggranulated sugar
  ✔️ 2 teaspoons baking soda
  ✔️ 1 teaspoon baking powder
  ✔️ 1 teaspoon salt
  ✔️ 2 teaspoons espresso powder (optional)*
  ✔️ 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  ✔️2 large eggs, at room temperature*
  ✔️2 teaspoons pure vanilla extract
  ✔️1 cup (240ml) buttermilk, at room temperature*
  ✔️1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*

Chocolate Buttercream

  ✔️1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature 
  ✔️ 34 cups (360-480gconfectioners’ sugar
  ✔️ 3/4 cup (65gunsweetened cocoa powder (natural or dutch process)*
  ✔️ 35 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
  ✔️ 1/4 teaspoon salt
  ✔️1 teaspoon pure vanilla extract
  ✔️ optional for decoration: semi-sweet chocolate chips

🚩Instructions :

  1. 1-Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. 2-Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. The batter is thin.
  3. 3-Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
  4. 4-Remove the cakes from the oven and set them on a wire rack. Allow cooling completely in the pan.


  1. Make-Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
  1. Extreme Chocolate Cake

    1.  Preparation                       Cooking                        Portion(s)

      30 minutes                        35 minutes                  12 servings

    🚩Ingredients :

      ✔️2 cups white sugar
      ✔️ 1 ¾ cups all-purpose flour
      ✔️ ¾ cup unsweetened cocoa powder
      ✔️ 1 ½ teaspoons baking soda
      ✔️1 ½ teaspoons baking powder 
      ✔️ 1 teaspoon salt
      ✔️2 eggs
      ✔️1 cup milk
    •   ✔️ ½ cup vegetable oil
        ✔️2 teaspoons vanilla extract
        ✔️ 1 cup boiling water
        ✔️¾ cup butter
        ✔️ 1 ½ cups unsweetened cocoa powder
        ✔️ 5 ⅓ cups confectioners' sugar
        ✔️ ⅔ cup milk
    • 🚩Instructions :
    • Step 1
      • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

      • Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

      • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

      • To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to spreading consistency.

      • Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

      •                                    Enjoy it...Bon appetit

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