Ultimate Scratch-Made Chocolate Cake
Indulge in a decadently moist and rich chocolate cake crafted from simple pantry staples. This professional-grade recipe uses hot coffee to bloom the cocoa powder, creating a deep, intense chocolate profile with a velvety crumb that outperforms any boxed mix. Perfect for birthdays, holidays, or any time you need a classic, reliable dessert that impresses every time.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 12 servings
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened Dutch-processed cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup hot coffee
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups unsalted butter, room temperature
6 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease/line two 9-inch round cake pans.
Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, combine milk, eggs, vegetable oil, and vanilla extract.
Add the wet mixture to the dry ingredients and whisk until smooth.
Slowly pour in the hot coffee and whisk until fully incorporated.
Divide the batter evenly into the prepared pans.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans before removing to a wire rack to cool completely.
Beat the softened butter with powdered sugar and a splash of milk to create a fluffy buttercream for frosting the cooled cake.
Notes
Use hot coffee instead of water for the best flavor depth; the coffee taste will not be prominent. Ensure the butter for the frosting is truly at room temperature for the smoothest texture. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Find it online: https://elitesrecipes.com/chocolate-cake-from-scratch/