The Best Chocolate Cake
Wow your friends and family with this ultra-moist, ultra fudgy chocolate cake- the best chocolate cake ever! No kidding.
Ingredients
For the cake:
- 2 cups (400g) light brown sugar (I use demerara)
- 1 ¾ cups (220g) all purpose flour
- ¾ cup (85g) dark, unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup (240ml) buttermilk or sour milk*
- 1 cup (240ml) strong black coffee (1 cup water + 2 tsp instant espresso powder)
- ½ cup (120ml) vegetable oil
- 1 tsp vanilla extract
For the frosting:
- ½ cup (110g) unsalted butter
- ⅔ cup (60g) dark, unsweetened cocoa powder
- ⅓ cup (80ml) milk
- 3 cups (375g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
To make the cake:
- Preheat the oven to 350 F or 180 C. Butter 2 9-inch circular baking pans (or a 9x13 inch pan), line the bottom with parchment paper and dust with flour.
- In a large bowl, combine the sugar, flour, cocoa, baking powder, soda and salt- whisk until incorporated.
- Make a well in the center of the mixture and add in the eggs, buttermilk. Whisk to combine.
- Add the coffee, oil and vanilla and continue mixing until everything is well incorporated.
- Divide the batter between the two pans and bake for 30-35 minutes or until a toothpick inserted comes out almost clean or with a few moist crumbs.
- Cool the cakes completely before frosting.
To make the frosting:
- Melt the butter.
- Add the cocoa powder and whisk until smooth.
- Gradually add in the powdered sugar, alternating with the milk and continue beating until light and fluffy.
- Stir in the vanilla and salt.