Rich Classic Chocolate Cake

Name: Rich Classic Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Yield: 12

chocolate cake dessert birthday classic featured

Baking

This incredibly moist and rich chocolate cake delivers deep cocoa flavor in every bite, perfect for celebrations or when you need the ultimate chocolate indulgence.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 35

Ingredients

250g2 cups all-purpose flour, sifted
75g3/4 cup unsweetened cocoa powder
400g2 cups granulated white sugar
100g1/2 cup packed light brown sugar
12g2 tsp baking powder
6g1 tsp baking soda
6g1 tsp fine sea salt
2 large2 large large eggs, room temperature
240ml1 cup buttermilk, room temperature
240ml1 cup hot strong black coffee
120ml1/2 cup neutral vegetable oil
10ml2 tsp pure vanilla extract
115g1/2 cup unsalted butter, melted and cooled

Instructions

Preheat your oven to 175°C (350°F). Grease two 23cm (9-inch) round cake pans with butter and dust with cocoa powder, tapping out excess. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together 250g2 cups all-purpose flour, 75g3/4 cup unsweetened cocoa powder, 400g2 cups granulated white sugar, 100g1/2 cup packed light brown sugar, 12g2 tsp baking powder, 6g1 tsp baking soda, and 6g1 tsp fine sea salt until well combined and no lumps remain.
In a separate bowl, beat 2 large2 large large eggs lightly, then whisk in 240ml1 cup buttermilk, 120ml1/2 cup neutral vegetable oil, 10ml2 tsp pure vanilla extract, and 115g1/2 cup unsalted butter until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or electric mixer on medium speed until just combined. Don't overmix - a few small lumps are fine.
Gradually stir in 240ml1 cup hot strong black coffee until the batter is smooth. The batter will be quite thin - this is normal and creates the incredibly moist texture.
Divide the batter evenly between the prepared pans, using a kitchen scale for accuracy if available. Each pan should have about 600g of batter.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The tops should spring back lightly when touched.
Cool in pans for 10 minutes, then turn out onto wire racks. Remove parchment paper and cool completely before frosting, about 1 hour.

Ingredients

id: all_purpose_flour metric: 250g imperial: 2 cups name: all-purpose flour, sifted
id: cocoa_powder metric: 75g imperial: 3/4 cup name: unsweetened cocoa powder
id: granulated_sugar metric: 400g imperial: 2 cups name: granulated white sugar
id: brown_sugar metric: 100g imperial: 1/2 cup packed name: light brown sugar
id: baking_powder metric: 12g imperial: 2 tsp name: baking powder
id: baking_soda metric: 6g imperial: 1 tsp name: baking soda
id: salt metric: 6g imperial: 1 tsp name: fine sea salt
id: eggs metric: 2 large imperial: 2 large name: large eggs, room temperature
id: buttermilk metric: 240ml imperial: 1 cup name: buttermilk, room temperature
id: hot_coffee metric: 240ml imperial: 1 cup name: hot strong black coffee
id: vegetable_oil metric: 120ml imperial: 1/2 cup name: neutral vegetable oil
id: vanilla_extract metric: 10ml imperial: 2 tsp name: pure vanilla extract
id: butter metric: 115g imperial: 1/2 cup name: unsalted butter, melted and cooled

Instructions

Preheat your oven to 175°C (350°F). Grease two 23cm (9-inch) round cake pans with butter and dust with cocoa powder, tapping out excess. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together {all_purpose_flour}, {cocoa_powder}, {granulated_sugar}, {brown_sugar}, {baking_powder}, {baking_soda}, and {salt} until well combined and no lumps remain.
In a separate bowl, beat {eggs} lightly, then whisk in {buttermilk}, {vegetable_oil}, {vanilla_extract}, and {butter} until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or electric mixer on medium speed until just combined. Don't overmix - a few small lumps are fine.
Gradually stir in {hot_coffee} until the batter is smooth. The batter will be quite thin - this is normal and creates the incredibly moist texture.
Divide the batter evenly between the prepared pans, using a kitchen scale for accuracy if available. Each pan should have about 600g of batter.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The tops should spring back lightly when touched.
Cool in pans for 10 minutes, then turn out onto wire racks. Remove parchment paper and cool completely before frosting, about 1 hour.

Tips

Coffee Secret: The hot coffee intensifies the chocolate flavor without making the cake taste like coffee - it's the secret to professional-level chocolate cakes.

Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for the smoothest batter and even mixing. Take them out 1-2 hours before baking.

Measuring Cocoa: Sift cocoa powder before measuring to avoid lumps and ensure accurate measurement. Dutch-processed cocoa will give a deeper color and milder flavor.

Perfect Doneness: The cake is done when it just begins to pull away from the sides of the pan and a toothpick has moist crumbs (not wet batter) clinging to it.

Storage: Wrap unfrosted layers tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months.

Frosting Pairings: This cake pairs beautifully with classic chocolate buttercream, cream cheese frosting, or even simple whipped cream with fresh berries.

Make-Ahead: Cake layers can be baked up to 2 days ahead and stored covered at room temperature. They actually improve in flavor overnight.

Altitude Adjustments: If baking above 1000m (3000ft), reduce baking powder by 1/4 and increase liquid by 2-4 tablespoons.