Chocolate Cake
Why did this cake take so long to get just right? Oh my goodness! Dutch processed cocoa powder versus Hershey's cocoa powder, oil versus butter...the variations to such a seemingly simple cake are endless! I made my husband sick of chocolate cake from all the recipe testing I did. But, alas! I think I finally cracked the cocoa code.I wanted a chocolate cake that was moist, rich in flavor, and super fudgy. To me, this cake is just that. You can top it with my chocolate buttercream frosting, an indulgent Ganache, or just a scoop of vanilla ice cream. Have it your way.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
3/4 cup Dutch processed cocoa powder
2 tsp. espresso powder
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup neutral oil (vegetable or canola)
2 eggs and 1 egg yolk
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup boiling water
Directions
Preheat oven to 350 degrees Fahrenheit.
Grease and flour the bottom and sides of two 8 or 9-inch round cake pans.
Combine dry ingredients (including sugars - they’re considered a dry ingredient in this recipe!) in a large bowl with either a whisk or a stand mixer with whisk attachment.
In another bowl, add buttermilk, sour cream, oil, eggs, and vanilla extract. Mix until combined.
Boil water, then add it to the cocoa powder and espresso powder.
Add the buttermilk/egg mixture to the dry mixture, and stir until combined.
Finally, add the cocoa, espresso powder, and water mixture to the cake batter. Carefully whisk until just combined.
Add batter to preferred pans, then bake for 25-30 minutes in cake pans, or 15-20 minutes in a muffin pan.
Cakes will be done when a toothpick inserted in the center comes out fairly clean. A few moist crumbs attached are fine.
Cool cakes in pans for 10 minutes, then pop them out of the pans and continue cooling them on baking racks for an additional hour until they’re completely cool. To prevent them from drying out while they cool, wrap each cake layer in saran wrap.
Frost cake with Chocolate Buttercream Frosting
Makes one two-layer cake or 12-16 cupcakes.
Enjoy!
