The Best Chocolate Cake

Serves 1
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Directions

  1. 1Set your oven to 350 degrees Fahrenheit.
  2. 2Set your oven to 350 degrees Fahrenheit.
  3. 3Set your oven to 350 degrees Fahrenheit.
  4. 4Prepare two 9-inch baking pans by spraying them with baking spray or butter, and lining with parchment paper.
  5. 5Prepare two 9-inch baking pans by spraying them with baking spray or butter, and lining with parchment paper.
  6. 6Prepare two 9-inch baking pans by spraying them with baking spray or butter, and lining with parchment paper.
  7. 7Add 2 cups (240 grams) of all-purpose flour, 2 cups (400 grams) of granulated sugar, 0.5 cup (50 grams) of natural cocoa powder, 1.5 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 0.5 teaspoon of kosher salt to a large bowl.
  8. 8Add 2 cups (240 grams) of all-purpose flour, 2 cups (400 grams) of granulated sugar, 0.5 cup (50 grams) of natural cocoa powder, 1.5 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 0.5 teaspoon of kosher salt to a large bowl.
  9. 9Add 2 cups (240 grams) of all-purpose flour, 2 cups (400 grams) of granulated sugar, 0.5 cup (50 grams) of natural cocoa powder, 1.5 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 0.5 teaspoon of kosher salt to a large bowl.
  10. 10Sift the dry ingredients to remove any clumps, especially from the cocoa powder.
  11. 11Sift the dry ingredients to remove any clumps, especially from the cocoa powder.
  12. 12Sift the dry ingredients to remove any clumps, especially from the cocoa powder.
  13. 13Whisk the sifted dry ingredients together until nicely distributed.
  14. 14Whisk the sifted dry ingredients together until nicely distributed.
  15. 15Whisk the sifted dry ingredients together until nicely distributed.
  16. 16In a separate medium bowl, add 0.5 cup of vegetable oil, 1 cup (240 ml) of whole milk, and 1 tablespoon of vanilla extract.
  17. 17In a separate medium bowl, add 0.5 cup of vegetable oil, 1 cup (240 ml) of whole milk, and 1 tablespoon of vanilla extract.
  18. 18In a separate medium bowl, add 0.5 cup of vegetable oil, 1 cup (240 ml) of whole milk, and 1 tablespoon of vanilla extract.
  19. 19Add two large, room-temperature eggs to the wet ingredients and whisk until smooth.
  20. 20Add two large, room-temperature eggs to the wet ingredients and whisk until smooth.
  21. 21Add two large, room-temperature eggs to the wet ingredients and whisk until smooth.
  22. 22Pour the wet mixture into the dry mixture and whisk until almost combined, leaving a few streaks of flour.
  23. 23Pour the wet mixture into the dry mixture and whisk until almost combined, leaving a few streaks of flour.
  24. 24Pour the wet mixture into the dry mixture and whisk until almost combined, leaving a few streaks of flour.
  25. 25Gradually whisk in 1 cup of boiling water (or hot coffee) into the batter until it is super runny and combined.
  26. 26Gradually whisk in 1 cup of boiling water (or hot coffee) into the batter until it is super runny and combined.
  27. 27Gradually whisk in 1 cup of boiling water (or hot coffee) into the batter until it is super runny and combined.
  28. 28Divide the batter evenly between the two prepared 9-inch pans, using a scale or toothpick to ensure equal amounts.
  29. 29Divide the batter evenly between the two prepared 9-inch pans, using a scale or toothpick to ensure equal amounts.
  30. 30Divide the batter evenly between the two prepared 9-inch pans, using a scale or toothpick to ensure equal amounts.
  31. 31Bake the cakes at 350 degrees Fahrenheit for about 35 minutes, or until a skewer inserted into the middle comes out clean.
  32. 32Bake the cakes at 350 degrees Fahrenheit for about 35 minutes, or until a skewer inserted into the middle comes out clean.
  33. 33Bake the cakes at 350 degrees Fahrenheit for about 35 minutes, or until a skewer inserted into the middle comes out clean.
  34. 34Allow the cake layers to cool completely.
  35. 35Allow the cake layers to cool completely.
  36. 36Allow the cake layers to cool completely.
  37. 37While the cakes cool, prepare the chocolate buttercream by creaming 3 sticks (1.5 cups or 338 grams) of room-temperature unsalted butter in a stand mixer with a paddle attachment (or a hand mixer) on medium for about 30 seconds until silky smooth.
  38. 38While the cakes cool, prepare the chocolate buttercream by creaming 3 sticks (1.5 cups or 338 grams) of room-temperature unsalted butter in a stand mixer with a paddle attachment (or a hand mixer) on medium for about 30 seconds until silky smooth.
  39. 39While the cakes cool, prepare the chocolate buttercream by creaming 3 sticks (1.5 cups or 338 grams) of room-temperature unsalted butter in a stand mixer with a paddle attachment (or a hand mixer) on medium for about 30 seconds until silky smooth.
  40. 40Sift 0.25 cup (25 grams) of Dutch processed cocoa powder (or natural cocoa powder) to remove any lumps.
  41. 41Sift 0.25 cup (25 grams) of Dutch processed cocoa powder (or natural cocoa powder) to remove any lumps.
  42. 42Sift 0.25 cup (25 grams) of Dutch processed cocoa powder (or natural cocoa powder) to remove any lumps.
  43. 43Add the sifted cocoa powder to the creamed butter and mix on low until incorporated, then scrape down the bowl.
  44. 44Add the sifted cocoa powder to the creamed butter and mix on low until incorporated, then scrape down the bowl.
  45. 45Add the sifted cocoa powder to the creamed butter and mix on low until incorporated, then scrape down the bowl.
  46. 46Add a generous 0.25 teaspoon of kosher salt to the buttercream and mix.
  47. 47Add a generous 0.25 teaspoon of kosher salt to the buttercream and mix.
  48. 48Add a generous 0.25 teaspoon of kosher salt to the buttercream and mix.
  49. 49Gradually add 6 cups (680 grams) of sifted powdered sugar, one to two cups at a time, mixing on low speed and alternating with tablespoons of milk or cream (or other preferred liquid).
  50. 50Gradually add 6 cups (680 grams) of sifted powdered sugar, one to two cups at a time, mixing on low speed and alternating with tablespoons of milk or cream (or other preferred liquid).
  51. 51Gradually add 6 cups (680 grams) of sifted powdered sugar, one to two cups at a time, mixing on low speed and alternating with tablespoons of milk or cream (or other preferred liquid).
  52. 52Continue adding powdered sugar and liquid, scraping down the bowl and beater frequently to ensure even mixing.
  53. 53Continue adding powdered sugar and liquid, scraping down the bowl and beater frequently to ensure even mixing.
  54. 54Continue adding powdered sugar and liquid, scraping down the bowl and beater frequently to ensure even mixing.
  55. 55Once all sugar is incorporated, add 1 teaspoon of vanilla extract and the remaining milk or cream (up to a full 0.25 cup) to make the buttercream a little slack.
  56. 56Once all sugar is incorporated, add 1 teaspoon of vanilla extract and the remaining milk or cream (up to a full 0.25 cup) to make the buttercream a little slack.
  57. 57Once all sugar is incorporated, add 1 teaspoon of vanilla extract and the remaining milk or cream (up to a full 0.25 cup) to make the buttercream a little slack.
  58. 58Mix the buttercream on medium for one minute until it is light and fluffy.
  59. 59Mix the buttercream on medium for one minute until it is light and fluffy.
  60. 60Mix the buttercream on medium for one minute until it is light and fluffy.
  61. 61Invert one cooled cake layer onto a cake plate and remove the parchment paper.
  62. 62Invert one cooled cake layer onto a cake plate and remove the parchment paper.
  63. 63Invert one cooled cake layer onto a cake plate and remove the parchment paper.
  64. 64Spread about 1 cup of frosting evenly on top of the first cake layer, extending to the sides.
  65. 65Spread about 1 cup of frosting evenly on top of the first cake layer, extending to the sides.
  66. 66Spread about 1 cup of frosting evenly on top of the first cake layer, extending to the sides.
  67. 67Place the second cake layer on top.
  68. 68Place the second cake layer on top.
  69. 69Place the second cake layer on top.
  70. 70Cover the entire cake with the remaining frosting, smoothing it out and working it down the sides.
  71. 71Cover the entire cake with the remaining frosting, smoothing it out and working it down the sides.
  72. 72Cover the entire cake with the remaining frosting, smoothing it out and working it down the sides.
  73. 73Decorate the cake as desired with swoops, sprinkles, chocolate chips, chopped chocolate, or cocoa nibs.
  74. 74Decorate the cake as desired with swoops, sprinkles, chocolate chips, chopped chocolate, or cocoa nibs.
  75. 75Decorate the cake as desired with swoops, sprinkles, chocolate chips, chopped chocolate, or cocoa nibs.
  76. 76Slice and enjoy the chocolate cake.
  77. 77Slice and enjoy the chocolate cake.
  78. 78Slice and enjoy the chocolate cake.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 240 grams all-purpose flour
  • 240 grams all-purpose flour
  • 240 grams all-purpose flour
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 400 grams granulated sugar
  • 400 grams granulated sugar
  • 400 grams granulated sugar
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 0.5 cup cocoa powder
  • 50 grams cocoa powder
  • 50 grams cocoa powder
  • 50 grams cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup hot coffee
  • 1 cup hot coffee
  • 1 cup hot coffee
  • 0.5 cup veggie oil
  • 0.5 cup veggie oil
  • 0.5 cup veggie oil
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 240 mils whole milk
  • 240 mils whole milk
  • 240 mils whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 3 sticks unsalted butter at room temperature
  • 3 sticks unsalted butter at room temperature
  • 3 sticks unsalted butter at room temperature
  • 1.5 cups unsalted butter at room temperature
  • 1.5 cups unsalted butter at room temperature
  • 1.5 cups unsalted butter at room temperature
  • 338 grams unsalted butter at room temperature
  • 338 grams unsalted butter at room temperature
  • 338 grams unsalted butter at room temperature
  • 6 cups sifted powdered sugar
  • 6 cups sifted powdered sugar
  • 6 cups sifted powdered sugar
  • 680 grams sifted powdered sugar
  • 680 grams sifted powdered sugar
  • 680 grams sifted powdered sugar
  • 0.25 cup Dutch processed cocoa powder (or natural cocoa powder)
  • 0.25 cup Dutch processed cocoa powder (or natural cocoa powder)
  • 0.25 cup Dutch processed cocoa powder (or natural cocoa powder)
  • 25 grams Dutch processed cocoa powder (or natural cocoa powder)
  • 25 grams Dutch processed cocoa powder (or natural cocoa powder)
  • 25 grams Dutch processed cocoa powder (or natural cocoa powder)
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon kosher salt
  • 0.25 cup milk or cream
  • 0.25 cup milk or cream
  • 0.25 cup milk or cream
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla

Equipment

oven9-inch baking pansparchment paperlarge bowlscalewhiskkettlemedium bowlstand mixer with paddle attachmenthand mixersiftercake platetoothpickskewer

Tips

  • Do not add too much flour; use a scale or fluff and sprinkle flour into a measuring cup, then level it off to avoid a dry, bready cake.
  • Reducing sugar will make the cake harder and breadier, losing its soft consistency.
  • Natural cocoa powder is slightly acidic and will react with baking powder and soda for a puffier cake.
  • Always add salt to desserts for balance to enhance flavors.
  • Sifting dry ingredients, especially cocoa powder, prevents lumps and ensures even distribution of leavening agents.
  • Vegetable oil keeps the cake pillowy soft, even from the fridge, unlike butter which hardens when cold.
  • For a more intense chocolate flavor, use hot coffee instead of boiling water in the batter.
  • Add room temperature eggs to the wet mixture.
  • The cake batter will be runny, which indicates a magical, delicious batter similar to devil's food cake.
  • Divide the cake batter evenly into pans for uniform layers; use a scale or a toothpick as a depth meter.
  • Room temperature unsalted butter for buttercream should be soft enough to press a finger into easily.
  • Use Dutch processed cocoa powder for a darker, richer chocolate buttercream color.
  • Scrape down the bowl and beater frequently when making frosting to ensure all ingredients are evenly mixed.
  • Adjust the buttercream recipe by substituting some butter for cream cheese or sour cream, and adding spices like cinnamon or cayenne for variations.
  • Adding salt to the buttercream makes the chocolate flavor pop; espresso powder can also amplify chocolate.
  • Incorporate powdered sugar gradually into the buttercream on low speed to avoid a mess.
  • Alternate powdered sugar with milk or cream (or other liquids like brandy, dark rum, whiskey, or coffee) to achieve desired consistency.
  • Make chocolate buttercream a little more slack than desired, as cocoa powder absorbs liquid and sets up quickly.