Recipe by Kibbie
The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!
Top Review by kmpres
This is the first homemade cake I've made in close to half a century. As I recall, my first attempt was a disaster, but then I was 8 at the time. In fact, other than BBQ (a man's rightful domain), this cake was my first foray into baking since those first wobbly steps, a major miracle in itself, and what a step it was! This cake is simply fabulous! I love dark chocolate and this cake doesn't disappoint - it is sinfully rich with a deep dark chocolate flavor thanks to the secret ingredient of 2 1/2 cups of strong coffee. I topped it with the equally good chocolate frosting recipe by Courtly (# 31809) and the combo was out of this world! Be forewarned, though. If you let too many years slip by like I did, you may find that all that butter and sugar prevents your system from digesting more than a slim slice at a time!
- 3 cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups unsweetened cocoa
- 2 1⁄2 cups strong coffee
- 1⁄2 cup unsalted butter (room temperature)
- 2 teaspoons unsalted butter (room temperature)
- 1⁄3 cup vegetable oil
- 1 1⁄2 cups superfine sugar (granulated works fine)
- 1 1⁄2 cups dark brown sugar
- 5 large eggs
- 1 teaspoon pure vanilla extract
Directions See How It's Made
- Set oven to 350 degrees.
- Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
- Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
- Sift the flour, baking powder, baking soda, and salt.
- Set aside.
- Whisk the cocoa and coffee together until smooth (no lumps).
- Set aside.
- In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
- Add sugars, beat for 10 minutes.
- Add eggs, beat 5 minutes.
- Add vanilla, beat until blended.
- Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
- Pour into prepared pans.
- Bake for about 25 minutes, or until an inserted toothpick comes out clean.
- If making cupcakes, bake for about 20 minutes.
- Spread frosting over layers, and frost entire cake.
- Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.