Chocolate Cake [Best Recipe Ever]

This is the PERFECT chocolate cake recipe that I ALWAYS use. It is moist (I along with a lot of other people in the world, not really a big fan of using this word, but how else can I describe the fact that this cake is definitely not dry! It is rich, luxurious and most importantly absolutely delicious!

Over the years I have made it for family, friends and completed cake orders with it so many times. It is a winner every single time. It is PERFECT for all occasions! It is my SECRET RECIPE and I am about to share it with all of you!

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I know there are plenty of chocolate cake recipes that claim they are the best, but this one really is! One bite of this decadent, moist, luxurious cake and you will be sold forever! I assure you. My husband will have no other chocolate cake and he is super fussy!

Come a little closer now I have grabbed your attention! The most PERFECT thing about this cake, is that it is super easy to make. No heavy mixer required. It is the PERFECT one bowl cake mix, it is the type of recipe that my Mum would be happy making in her humble kitchen with a whisk and bowl and it would still turn out perfect.

One of the secret ingredients to this Perfect Chocolate Cake is adding a touch of coffee or espresso powder, which boosts and enhances the chocolate flavour. You can leave it out if you wish to do so, but I highly recommend you don’t, you won’t regret it!

It is the perfect cake to have with a cup of tea, coffee or cocoa. However, pair this cake with any type of great chocolate buttercream and it is a marriage made in heaven! I normally make a Chocolate Ganache Buttercream or Chocolate or Vanilla Swiss Meringue Buttercream. Here is the recipe for my Easy Faux Swiss Meringue Buttercream, that can easily have cocoa powder or melted chocolate added to it, turning it into a gorgeous chocolate buttercream. It’s on my list of to do’s, the recipe and video for original Swiss Meringue Buttercream will be posted in time.

In the meantime this chocolate cake + my amazing Chocolate Ganache Buttercream = The most Perfect Chocolate Cake you will ever have!

So, if you know someone that is a chocolate cake lover (which might very well be yourself!), go ahead and indulge them (or yourself) and make their day.

Perfect Cake to Make Ahead of Time and Store

The chocolate cake and buttercream can be made ahead of time. Just make sure you allow the cakes to cool thoroughly and wrap each lay in cling film/Saran wrap and then place each layer into a 6 litre zip lock bag. The cake layers can remain in the freezer for up to one month.

When you want to use them, simply remove the cakes from the freezer, allow them to thaw in all of the wrapping in the fridge. Once thawed, unwrap, then have lots of fun applying lashing of buttercream and decorating as you please!

Many would recommend that you store your cake on the counter top at room temperature. This really depends where you live in the world. If you live in cooler or colder country this should be fine. However, if you are like me and live in a hot climate such as Thailand, storing a chocolate cake with chocolate buttercream on the counter top is not an option. I would return back to a melted puddle, due to the searing heat and the Thai ants would be happily dancing in the cake, eating it and having a blast of a party! The cake can be (or a slice of cake) taken from the fridge and left for a few minutes, on the counter top to come to room temperature is a remedy for this problem. The cake may experience some condensation, due to the change in temperature between the coldness of the fridge and hot air, however, it much better, than leaving your cake on the counter top longer term, only to return to a melted mess or an ant invasion.

Buttermilk

I should add that you must use buttermilk and not ordinary milk, it is part of what gives this cake its fluffiness and moistness. If you struggle to find buttermilk, like I do in Thailand (when I have found buttermilk, it is super expensive, since it is an imported product). Do not fear! I have always used my Buttermilk Substitute Recipe and it works an absolute treat. So now you can to!

Perfectly Versatile Chocolate Cake

Having made this recipe loads of times over the years, I have been asked to modify the recipe for various dietary reasons and this wonderful recipe adapts with no problem.

Make This Cake Dairy-Free

You can make this cake into a dairy-free chocolate cake recipe. I have used soya milk or coconut milk, then follow the instructions for my Buttermilk Substitute Recipe.

Make This Cake Gluten-Free

I have successfully used the same amount of gluten-free flour in place of the all-purpose flour. Other gluten-flour alternatives you could try are rice flour or almond flour.

Make This Cake Egg-Free

To make this cake an egg-free chocolate cake recipe. I have tried 2/3 cup of unsweetened applesauce in place of the 2 eggs in this recipe. Your mixture maybe a bit wetter, therefore you may need to bake the cake for a few minutes longer. Make sure you keep and eye on it and check with a skewer to see if it is done. Other egg substitutes are banana or flaxseeds (ooh, I sense another blog coming on - Egg Substitutes! I will write a blog on this next month).

With so many ways to adapt this chocolate cake, it is definitely a cake that can be shared and enjoyed by everyone! See, I told you it was the PERFECT CHOCOLATE CAKE!

Yield: 12

Author: Sarah G. Brown

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PERFECT Chocolate Cake (Best Recipe Ever)

This is the PERFECT chocolate cake recipe that I ALWAYS use. It is moist, rich, luxurious and most importantly absolutely delicious! It will become your PEFECT Chocolate Cake go to recipe to!

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 240g All-purpose flour
• 380g Sugar
• 80g Unsweetened cocoa powder
• 1 1/2 tsp Baking soda
• 2 tsp Baking powder
• 1 tsp salt
• 1 tsp coffee or espresso powder * Optional
• 250ml (1 cup) Buttermilk
• 125 ml (1/2 cup) Vegetable oil
• 2 Eggs
• 2 tsp Vanilla extract
• 250ml (1 cup) Boiling water

Instructions

1. Preheat heat oven to 160C (320F) fan assisted, 180C (350F).  Prepare two 9" cake tins either by spraying with baking spray or buttering and lightly flouring, then lining the base of each tin with grease proof paper.
2. Dry Ingredients: Into a large bowl add the the flour, sugar, cocoa powder, baking soda, baking powder, salt and coffee (or espresso powder).  Whisk through to combine.  If using a stand mixer use your paddle attachment. 
3. Wet Ingredients: Combine all the wet ingredients together - buttermilk. vegetable oil. eggs, and vanilla and whisk together. 
4. Add the wet ingredients to the flour mixture and mix together on a medium speed until well combined. 
5. Reduce speed and carefully pour in the boiling water into the mixture.  Beat on high speed for about 1 minute to add air to the mixture.
6. Distribute evenly between the prepared cake tins.  Bake for 35 - 50 minutes or until a toothpick or skewer when inserted in the centre comes out clean. 
7. Remove the cakes from the oven and the allow them to cool for 10 mins in the cake tin.  Release sides of cake, remove from tin and allow to cool completely. 
8. Once it is cool, it is ready to be decorated with my Chocolate Ganache Buttercream

Notes:

This Recipe Can Be Scaled Up or Down Easily This mixture will make two thin 9” round cakes. However, if you would like each layer of your cake to be up to 2” in depth. Make 1½ - 2 times the quantity of this recipe and divide mixture equally between three 8” round cake tins. If you only want to make a small cake, the recipe can be easily round down and done as a half quantity.

Calories

330.41

Fat (grams)

11.41

Sat. Fat (grams)

1.12

Carbs (grams)

52.36

Fiber (grams)

1.88

Net carbs

50.48

Sugar (grams)

32.81

Protein (grams)

5.17

Sodium (milligrams)

487.15

Cholesterol (grams)

31.86

Nutritional Info: Per Serving

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