This recipe for chocolate cake is rich, moist, easy to make, and the only recipe you’ll ever need for chocolate cake.
Total Time:1 hour
2–1/4 cups (270 gm) all-purpose flour
2–1/4 cups (450 gm) granulated sugar
3/4 cup (60 gm) dark cocoa powder
2 teaspoons baking soda
2–1/4 teaspoons baking powder
2–1/4 teaspoons corn starch
1–1/2 teaspoons salt
3 eggs (180 gm), room temperature
1–1/4 cups (300 mL) buttermilk, room temperature
3/4 cups (180 mL) black coffee, hot
1/2 cup (120 mL) vegetable oil
1–1/2 tablespoons pure vanilla extract
Preheat oven to 350 degrees. Spray 3 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
In the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. In a separate bowl, loosely combine all of the wet ingredients and these to the bowl of the dry ingredients. Mix on medium speed for just shy of 2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.
Pour equal amounts of batter in to all 3 pans. Carefully place in the oven and bake for about 30 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Cake will stay fresh for several days if covered, or, for one month if wrapped well in saran wrap and frozen in freezer.