Best Ever Chocolate Cake

This is the very best chocolate cake recipe. Made with quality cocoa powder and fresh brewed coffee for boosted flavor and frosted with chocolate buttercream!

Course Desserts

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings -9" cakes or 24 cupcakes

Calories 541kcal

Author Jesseca

Equipment

Ingredients

For the Cake:

1¾ cup all-purpose flour
2 cups granulated sugar
1 cup good quality cocoa
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs room temperature
1 cup whole milk room temperature
1/2 cup oil
1 Tbsp pure vanilla extract
1 cup fresh brewed coffee

For the frosting:

8 oz semi sweet chocolate chips
1/4 cup heavy whipping cream
2 cups butter softened
5 cups powdered sugar
1 tablespoon vanilla extract

US Customary - Metric

Instructions

For the Cake:

1. Preheat the oven to 350 degrees. Grease 2- 9″ cake pans and set aside.
2. Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
3. Add the eggs, milk, oil, and vanilla to a large measuring cup. Stir with a fork and mix into your dry ingredients until just combined. Fold in the coffee.
4. Divide the batter between your two prepared pans and bake 30 minutes or until a toothpick comes out clean. I find it helpful to use a kitchen scale to ensure even cake sizes.

5. Cool completely before frosting.

For the Frosting:

1. Add the chocolate chips to a glass bowl. Set aside.

2. Heat the heavy cream in in a small saucepan until just simmering, being sure to stir constantly.

3. Pour over the chocolate chips. Allow to sit 1 minute then stir until smooth. Set aside.

4. Place the butter into the bowl of a stand mixer. Beat using the paddle attachment until light and fluffy.

5. Slowly stir in the chocolate. Scrape the sides of the bowl and continue to stir until combined.

6. Mixing at low speed, add the powdered sugar, 1 cup at a time, until incorporated.

7. Add the vanilla and whip 1 to 2 minutes or until smooth.

Nutrition