This ultimate chocolate cake recipe promises moistness, flavor, and a delightful twist with a hint of coffee, inspired by the renowned Hershey’s chocolate cake. Bid farewell to dry cakes as this classic recipe, passed down from my grandma, guarantees satisfaction.
Ingredients & Substitutions
- Buttermilk: While store-bought buttermilk is preferred, homemade buttermilk can be used alternatively. Check out my guide on How to Make Buttermilk if you opt for a DIY approach. The sour cream method works wonderfully for this cake.
- Coffee: In many chocolate cake recipes, including this one, coffee plays a key role. It elevates the chocolate flavor without overpowering it. Despite using coffee, the cake won’t taste of it; instead, you’ll relish the richness of chocolate. If desired, water can substitute for coffee, but note that the chocolate flavor may not be as pronounced.
- Chocolate Buttercream: The recipe yields a generous amount of whipped chocolate buttercream. If you’re not planning intricate decorations, feel free to halve the recipe or use your preferred frosting.
Can I Make This Chocolate Cake Into Cupcakes?
Though this recipe hasn’t been tested for cupcakes specifically, here are some guidelines if you choose to convert it:
Fill each cupcake liner about two-thirds full with batter.
Bake at 350°F (175°C) for 16-22 minutes. Start checking at 16 minutes to prevent overbaking.
Can I Use a 9×13-inch Baking Dish?
Absolutely! Bake in a 9×13-inch baking dish at 350°F (175°C) for 28-32 minutes. The cake is ready when a toothpick inserted comes out with crumbs but no wet batter.
Can This Cake be Gluten-Free?
Frequently asked about gluten-free options, I recommend high-quality gluten-free flour that can be used as a 1:1 replacement for all-purpose flour. While the best texture is achieved with gluten, the cake remains delicious with gluten-free flour.
How to Freeze Chocolate Cake
Freezing the cake without frosting is advisable. Follow these steps:
- Allow the cake to cool completely in the pan.
- Place plastic wrap over the cake, followed by a cutting board or cooling rack.
- Invert the cake, removing the pan.
- Wrap the cake tightly with plastic wrap to prevent freezer burn.
- Finally, wrap it in foil, label, and date. The cake freezes well for up to 1 month, or ideally up to 3 months.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (90 g) good quality unsweetened cocoa powder
- 2 teaspoons baking soda (10 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon kosher salt (6 g)
- 1 cup (240 g) buttermilk, room temperature
- ½ cup (115 g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons McCormick pure vanilla extract (10 mL)
- 1 cup (240 mL) freshly brewed hot coffee, regular or decaf, or hot water
- chocolate buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease 2, 8-inch x 3-inch round cake pans with nonstick cooking spray. (Using 8-inch cake pans with shorter sides may cause overflow in the oven.) Set aside.
- In the bowl of a stand mixer, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Mix well.
- In a separate bowl, mix buttermilk, oil, eggs, and vanilla.
- With the mixer on low, slowly add the wet ingredients to the dry mixture. Once combined, add the coffee and stir just until mixed, scraping the bowl’s bottom with a rubber spatula.
- Pour the batter into the prepared pans and bake for 30-40 minutes, or until a cake tester or toothpick comes out mostly clean with no wet batter.
- Allow the cakes to cool in the pans for 30 minutes, then transfer them to a cooling rack to cool completely.
- Frost the cake with chocolate buttercream frosting.
