In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. If mixing by hand, put the softened butter and sugar in a medium bowl.
Using a wooden spoon, cream them until smooth, about 1 minute. Switch to a whisk and blend in the eggs one at a time. Stir for another 30 seconds, until the batter is smooth and the sugar begins to dissolve.
Sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps. Stir together flour, cocoa powder, sugar, baking powder, salt, and espresso powder. In another large bowl, mix oil, eggs, vanilla, and buttermilk. Then stir in dry ingredients.
In the end, slowly add hot coffee. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes . Pour batter evenly into prepared pan. This dark chocolate cake relies on stout beer to add malted notes.
Coffee helps enhance the chocolate flavor, and sour cream keeps the cake moist for days. A spiked coffee glaze studded with cacao nibs lends crunch and a nice bitter edge. Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl.
Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. What an easy chocolate cake! No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn't make any difference), add the hot coffee, then whisk everything together. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed.
Or make a quarter sheet cake using a 9×13 inch cake pan. See my recipe notes for details. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. The BEST chocolate cake I've ever made! And I've made some crummy recipes. It's so moist and chocolatey and just perfect.
My family demolished the entire cake in 20 minutes. It didn't even need the frosting and I love frosting. I also reduced the sugar to 1 1/4 cup like someone recommended and it was plenty sweet. You DON'T need 2 cups of sugar.
I thought it was going to be too runny and thin after the hot water but it's truly the best chocolate cake recipe ever invented. Thanks so much I'll definitely be making it again. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Mix on low until dry ingredients are thoroughly combined.
Sue, I made this cake last night for a treat for my husband (okay… and for me too) and it was a huge success. This is really the perfect chocolate cake, and I assure you, I've done due diligence on this! I was careful not to overbake it, and it came out fully cooked but perfectly moist and not at all crumbly. I used Valrhona cocoa and instant espresso for the coffee, and I really loved the dark, rich flavor. I made it in two 9″ pans and baked it for about 32 minutes.
I do appreciate the sour cream in the frosting as it balances some of the sweetness of the powdered sugar. If I had to pick a favorite frosting, hands down it would be chocolate ganache. I mean do not get me wrong, I love vanilla whipped cream, American buttercream, and even swiss meringue buttercream. But I don't think any of these beat a great, smooth, luscious chocolate ganache. It's easy to make, it tastes amazing, and it is always a crowd pleaser. For this cake, I make two kinds of whipped ganache.
One with milk chocolate and one with dark chocolate. The whipping cream I used was non dairy and sweetened. Rich is the most commonly available whipping cream. The process of making whipped ganache is super simple.
Pour hot cream over the chopped chocolate and let the chocolate melt. Once it's a smooth mixture, cover and refrigerate the ganache till it is set. Then simply use an electric whisk to whip up the ganache till it reaches stiff peaks. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Spread immediately on the cooled cake.
BLEND cake mix, coffee mixture, oil and eggs in a large bowl until moistened. Beat with mixer on medium speed for 2 minutes. Spread evenly in prepared pans. Bake minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pan and cool completely before frosting.
To make chocolate cupcakes, preheat oven to 160°C and line 24 muffin pans with paper cases. Prepare cake batter according to the instructions for The Ultimate Chocolate Cake . Spoon mixture into the paper cases, filling about two thirds full. For icing, beat 200g firm cream cheese with 100g softened butter until smooth. Gradually beat in 2 cups icing sugar until smooth and creamy. Add a few drops of food colouring to get the desired colour.
Icing can be stored in the fridge in a sealed container for up to a week. Pipe onto the cakes and top with confectionery sprinkles. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes.
Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. Unlike ground coffee, espresso powder provides a powerful punch and completely dissolves into the cake which eliminates any risk of grittiness. Start mixing it together at slow speed, gradually increasing speed until it's very thick and smooth. Add the 1/2 cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
In the bowl of a stand mixer, combine flour, cocoa powder, baking powder, baking soda, salt, sugar, and espresso powder. STEP ONE – In the bowl of a stand mixer, combine flour, cocoa powder, baking powder, baking soda, salt, sugar, and espresso powder. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla.
Whisk well to combine until lump free, about 30 seconds. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth . Remove bowl from mixer and stir in hot coffee with a rubber spatula. Preheat oven to 350 degrees.
Butter & flour two 9 inch round cake pans. In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Simply add butter to a stand mixer with the whisk attachment. Beat until fluffy and lighter in color, 2-3 minutes. Add in cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy.
If frosting is too thick add more milk. If it is too runny add more powdered sugar. Set aside until you are ready to frost the cake. The frosting can be stored up to a day in advance in the refrigerator.
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too.
With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. You can also prepare this chocolate layer cake as a sheet cake, too. My mistake, but are you possibly asking about our chocolate cupcake recipe?
Yes, you can use buttermilk to substitute for the coffee in our chocolate cupcake recipe. I haven't tried it for this chocolate cake recipe, but that may work here. This Chocolate Cake recipe does not require baking powder since it used 2 tsp of baking soda.
In a large bowl, sift together flour, baking soda, salt, and baking powder. Divide batter between prepared pans. You've got two solid options with this recipe. First, make the frosting and bake the layers the day before, then cover/wrap both tightly with plastic wrap and refrigerate.
You could also prepare the cake and decorate as directed a day ahead, then cover with a cake dome and refrigerate until ready to serve. I made your chocolate cake a couple of days ago and modified it to be gluten free. I added three teaspoons of Edmonds GF Baking powder. I whizzed the prunes till they were smooth and added them to the other ingredients. The rest of the ingredients are exactly as your recipe stipulates. The cake was fantastic and all the non GF challenged people ate it and came back for more.
I find in baking recipes that using a portion of quinoa and chia makes the texture more like baking with wheat flour and the taste is less gritty. In most of my eggless recipes, I love using vegetable oil instead of butter. Oil always makes a cake slightly more soft. Yogurt acts as a great binding agent instead of eggs. Make sure you are using yogurt that is sweet and not at all sour.
