Chocolate Cake
A rich and moist Chocolate Cake that’s perfect for any occasion, filled with deep chocolate flavor and topped with luscious chocolate frosting.
Ingredients
For the Cake
- 1 cup hot brewed coffee Fragrant and bold, elevates the cocoa flavor
- 3/4 cup cocoa powder, preferably Dutch-processed Rich and aromatic
- 2 large eggs Bringing moisture and structure
- 2 cups granulated sugar For sweetness and balance
- 3/4 cup vegetable oil Keeps the cake tender and moist
- 4 tablespoons unsalted butter, melted Adds a buttery richness
- 1 teaspoon pure vanilla extract Aromatic and sweet
- 2 1/2 cups all-purpose flour The foundation of the cake
- 1 teaspoon baking powder Helps the cake rise
- 1 teaspoon baking soda Adds lightness and fluffiness
- 1 teaspoon kosher salt Enhances flavor
- 1 cup sour cream For creaminess and depth of flavor
- 2/3 cup semisweet chocolate chips Indulgently chocolatey
For the Frosting
- 1 1/2 cups confectioners' sugar For a sweet and smooth frosting
- 1 cup unsalted butter, softened Creamy and decadent
- 1/2 cup unsweetened cocoa powder Intensifies the chocolate flavor
- a large pinch kosher salt kosher salt Balances the sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with cooking spray and line with parchment paper.
- In a medium bowl, whisk together 1 cup of hot brewed coffee and 3/4 cup of cocoa powder. Let it sit for about 10 minutes.
- In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, melted butter, and vanilla extract until smooth.
- Stir the coffee mixture into the wet mixture until combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Fold in the sour cream until blended.
- Divide the batter equally between the prepared pans.
Baking
- Bake for 25 to 30 minutes, or until a tester inserted in the center comes out clean.
- Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Frosting
- Melt the semisweet chocolate chips in a small bowl using the microwave and let cool to room temperature.
- In a large bowl, beat together the confectioners' sugar, softened butter, cocoa powder, and a pinch of kosher salt until smooth.
- Add the cooled melted chocolate and mix until fully combined.
Assembly
- Place one layer of the cake on a platter and frost the top with the chocolate frosting.
- Stack the second layer on top and frost the top and sides as desired.
Notes
Ensure your ingredients are at room temperature and avoid overmixing the batter for a tender cake. Use a toothpick test for doneness.