The Best Chocolate Cake
A rich, moist and chocolatey cake perfect for birthdays, celebrations or even just the weekends, because who doesn't need some chocolate cake in their life now and then?
Yield: 8
Materials
for the Cake
- 2 tbsp butter, softened (for the pans)
- 2 tbsp cocoa powder (for the pans)
- 1 3/4 cups (240 grams) all purpose flour
- 1 1/2 cups (330 grams) sugar
- 1/2 cup (22 grams) cocoa powder, good quality
- 2 tsp salt
- 1 tsp baking soda
- 1/2 cup (125 ml) vegetable oil, neutral tasting (such as canola)
- 2 tsp vanilla extract
- 1 1/2 cups (350 ml) freshly brewed, hot coffee (or boiling water)
- 2 large eggs ,room temperature
for the Icing
- 3 1/4 cups (365 grams) confectioner's sugar
- 1 cup (44 grams) cocoa powder, good quality
- 3/4 cup (170 grams) unsalted butter, room temperature
- 1/2 cup (125 ml) milk, room temperature
- 2 tsp vanilla extract
- 1 tsp salt,
- 1/2 tsp espresso powder
Instructions
for the Cake Layers
- Preheat oven to 350 degrees F.
- Grease two 8" round cake pans with softened butter. Line with parchment paper rounds, then butter the parchment paper. Add a tablespoon of cocoa powder to each pan and tap and shake pan to "flour" each pan evenly. Remove excess cocoa powder.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Sift everything together into a large bowl.
- In a medium bowl, whisk together the oil, vanilla and brewed coffee. Pour the wet ingredients into the dry ingredients and whisk until smooth. Beat the two eggs and add to the batter. Stir to combine.
- Divide batter between two pans. Drop and tap the pans onto a flat surface a few times to release any air bubbles. Bake in the upper third of the oven for 25-30 minutes or until a toothpick or cake tester comes out clean. Cool completely on wire racks before frosting.
for the Icing
- Sift together the confectioner's sugar and cocoa powder in a medium bowl.
- Place softened butter in a large bowl. Beat with a spoon or hand mixer for 30 seconds. Add the sifted ingredients and the milk, vanilla, salt and espresso powder. Beat together until fully incorporated and fluffy. Refrigerate until needed. Cold frosting will need to come slightly up to room temperature and beaten again before use.
Notes
Cake may be baked in a 9"x13" pan or as 24 cupcakes.
Cake lasts 5-6 days, covered and stored at a cool, room temperature.
Recipe adapted from Salt, Fat, Acid, Heat: the four elements of good cooking by Samin Nosrat.
Published by Simon & Schuster, 2017.
You can purchase the book here.