My Favourite Chocolate Cake

I’m really excited to finally put this recipe in the spotlight today! This is the chocolate cake recipe that I’ve been using exclusively for at least the last five years, and it’s definitely time to document it and elevate it to MY FAVOURITE status.

There are two primary reasons why this is the best and most frequently made chocolate cake recipe in my kitchen. First, it tastes fantastic. It’s super rich with a deep chocolate flavour (more on that in a minute) and is the most hydrated cake I’ve ever made. Second, it is SO easy: two bowls, one whisk, and if you use a kitchen scale, you barely even mess up any measuring cups.

I have a few other pro tips for this recipe. You have to use the deepest, darkest cocoa powder you can find. This is not the time for pale, chalky cocoa powder you buy at the grocery store. Bulk Barn has a nice one called “Superior Red”, which is my go-to, but during quarantine, I ordered this and loved it. Since there’s no other chocolate in the recipe, you’re relying on this to deliver the deep, rich chocolate flavour you need.  The recipe also calls for hot coffee, but because I’m not an at-home coffee drinker, I normally use Starbucks Via which is great and enhances the chocolate flavour. However, I’ve also just used hot water in a pinch, and the cake still tastes amazing.

My last note is that you can make these cake layers 2-3 weeks in advance of when you need them. Just let the cakes cool completely, then wrap them in two layers of plastic wrap and pop them in the freezer. They’re just as soft and hydrated after their short nap on ice.

I’m including the measurements for both the FULL recipe (to use in 8″ or 9″ cake pans) as well as a HALF recipe (to use in 6″ cake pans), because I hate doing math in the middle of baking!

A few posts where I’ve used this Chocolate Cake:

My Favourite Chocolate Cake

Source: Sweetapolita

Ingredients

FULL RECIPE (use in three 8″ or 9″ cake pans for a full size cake that would serve 12-15 ppl)

  • 330 grams (2 1/2 cups + 1 tbsp) flour
  • 600 grams (3 cups) sugar
  • 135 grams (1 cup + 1 tbsp) dark cocoa powder
  • 15 grams (1 tbsp) baking soda
  • 8 grams (1 1/2 tsp) baking powder
  • 12 grams (1 1/2 tsp) salt
  • 3 eggs, room temperature
  • 1 1/2 cups buttermilk, room temperature
  • 1 1/2 cups hot coffee OR hot water
  • 3/4 cup vegetable oil
  • 1 1/2 tbsp vanilla

HALF RECIPE (use in three 6″ cake pans for a mini cake that would serve 6-8 ppl)

  • 165 grams (1 1/4 cups + 1/2 tbsp) flour
  • 300 grams (1 1/2 cups) sugar
  • 68 grams (1/2 cup + 1/2 tbsp) dark cocoa powder
  • 8 grams (1/2 tbsp) baking soda
  • 4 grams (3/4 tsp) baking powder
  • 6 grams (3/4 tsp) salt
  • 2 eggs, room temperature
  • 3/4 cups buttermilk, room temperature
  • 3/4 cups hot coffee OR hot water
  • 1/4 cup + 2 tbsp vegetable oil
  • 3/4 tbsp vanilla

Directions

  1. Preheat the oven to 350° and line cake pans with parchment paper and spray with non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. In a medium bowl (or large measuring cup), whisk together the eggs, buttermilk, coffee/water, vegetable oil and vanilla.
  4. Pour the wet ingredients into the dry ingredients and whisk until combined.
  5. Pour batter into cake pans as equally as you can. I weigh each pan and divide by three to get the average, and do a few little adjustments so everything is equal.
  6. Bake 30 minutes (for 8″ or 9″ pans) or 20 minutes (for 6″ pans), or until a toothpick inserted into the middle of the cake comes out clean. Let cool in pans on wire racks for 20 minutes, then invert onto racks to cool completely before decorating.