Updated: May 26
This chocolate cake is super moist and rich with chocolate flavor. You will want to savor every last crumb of this decadent, stick to your fork chocolate cake. The Secret to making this extra rich..... brewed coffee! Yep that's it. Coffee and chocolate work really well together, and as it turns out, adding it to your cake batter will have all who taste this cake, begging for the recipe. Look no further and give it a try. Make a masterpiece of a cake, or a batch of perfect cupcakes. Either way, you will not be disappointed. I made these Cupcakes and the 3 tier cake for my daughters 3rd birthday, and it was a hit. Let me know what you think in the comments.
TIPS AND TRICKS
- Don't have BUTTERMILK? That is okay just make it using milk and white vinegar. Add 1 Tbsp of white vinegar per 1 cup milk, stir together and let sit for 5 minutes before adding to your batter.
- Don't over Mix or you with get a very dense cake.
- Adding brewed coffee enriches the chocolate flavour in this cake. It doesn't make it taste like coffee at all so don't fret if you are not a coffee lover. you can also use espresso powder if you prefer but I find brewed coffee tastes the best.
- Sifting isn't necessary for this cake as it is a very wet batter and it will all get incorporated just the same.
- Having issues with your cakes cracking? Prevent this from happening with these 2 steps. Step 1: Line your cake pan with parchment paper and be sure to cool your cakes in the pan for 15 minutes before turning out onto a cooling rack. (also be sure not to over bake or it will become dry and crack)
Step 2: If you don't using a baking belt and your cakes come out with a dome on top, be sure to cool bottom side down or your cakes will crack while they cool. I recommend using baking belts 100%. Cakes come out perfect and level which means no leveling required but also no scrapes created. Although to some, having no scrapes is a downside, my husband prefers the sampler scraps.
- Be sure to bring your cakes up to room temperature before eating if you have stored them in the fridge. When cakes are cold the fats in the batter will harden making your cakes taste dryer then they actually are. This is particularly true for a white cake which has butter in it.
- Preheat your oven with plenty of time to allow your oven to be up to the desired temperature for at least 10 minutes before you need to place your cakes in the oven. This will help ensure more even oven temperature while your cakes are baking.
- To use this recipe for cupcakes, see my rich chocolate cupcakes recipe. This recipe uses the same batter but has been adjusted with details for cupcakes instead of cake form.
INGREDIENTS: - 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups Buttermilk ( to make add 1 1/2 tbsp vinegar to a measuring cup then fill until your reach 1 1/2 cups with milk, stir then let sit 5 min)
- 1 1/2 cups fresh brewed coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- Preheat your oven to 350 Fahrenheit allowing it to be at that temperature for at least 10 minutes before putting your cakes in the oven (see TIPS AND TRICKS for more details).
- Line two 10-inch or three 9 inch, round cake pans with parchment paper and set aside.
(This batter will make 50 cupcakes. Fill each paper cup just over half way but below 3/4 full. bake for 16 to 18 min.)
- Mix together your all purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt in your stand mixer with the whisk attachment on low speed until combined.
- Next add eggs one at a time, then your buttermilk, brewed coffee, oil, and vanilla. Beat together on medium speed until combined and smooth. Approximately 2 minutes. Don't over mix!
- Divide batter evenly into your pans. Approximately 3 cups each pan.
- Bake for 30-35 minutes (or 16 to 18 for cupcakes) at 350 degrees until a toothpick inserted comes out clean. Cake will have a shiny appearance on top.
- Cool in the pan for 15 minutes and then turn out the cakes onto a cooling rack, flat side down, and allow to cool completely before icing.
- Cover with desired frosting. I love my Chocolate Swiss Meringue Buttercream with a chocolate ganache filling.
OTHER RELATED RECIPES:
CHOCOLATE GANACHE RECIPE -
SWISS MERINGUE BUTTERCREAM - To make the chocolate version simply add a few tablespoons of chocolate ganache at the end of the whipping process
STRAWBERRY SWISS MERINGUE BUTTERCREAM:
PEANUT BUTTER SWISS MERINGUE BUTTERCREAM:
WHTIE CLOUD CAKE:
Check out my YOU TUBE channel: "Sweet and Savoury @hollysrecipes22"
Raspberry Swiss Meringue Buttercream
Vanilla Swiss Meringue Buttercream and technique
Whether its Sweet or Savoury, let it be made with love!