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Moist and Rich Homemade Chocolate Cake!
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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!
- Ready In:
- 55mins
- Serves:
- Units:
28
People talking
ingredients
- 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 brewed 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
- 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.
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RECIPE MADE WITH LOVE BY
@Kibbie
Contributor
@Kibbie
Contributor
"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!"
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Very good and chocolatey cake, thank you much Kibbie! This is now my "go-to" cake. I used "canola oil" instead of vegetable, "granulated sugar", instead of superfine, added 2-1/2 cups of boiling water to 4 tsps of "instant espresso" instead of brewed coffee, and baked in 13" x 9" pan for 38 minutes (but should be a little less next time). Good and chocolatey!Reply
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This turned out well but it didn't have as rich chocolate taste as I expected. I paired it with a whip cream frosting for my son's birthday. If I were to make this one again I think I would add dark chocolate chips to the batter before baking to give it an extra kick.Reply
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I made this. Delicious. Can a deep tube pan be used ? I used the 3 layer but looking to same some time. ThanksReply -
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Delicious! This cake turned out just how it sounds: rich in flavor, moist, with a delicate crumb. Seems fancy, like a wedding cake. Dense but fluffy enough. Great with strong coffee, whipped cream, and raspberries, but it seems very versatile. I used Hershey's special dutched dark cocoa. So chocolate it looks black. Highly recommended.Reply
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