Go Back

Chocolate Cake

This chocolate cake is moist but has a light texture. You can not taste the coffee but don't skip it! It makes the chocolate better. You can top it with whipped cream or a beautiful chocolate buttercream.
Course Dessert
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Ingredients

  • 220 grams Cake Flour
  • 65 grams Dutch Processed Cocoa Powder such as Fry's Premium
  • 350 grams White granulated sugar
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Kosher salt
  • 120 ml Sunflower oil or can use vegetable oil
  • 2 Eggs, Large room temperature
  • 2 tsp Vanilla extract
  • 240 ml Buttermilk
  • 240 ml Strong, hot coffee freshly brewed please

Instructions

  • Preheat your oven to 350℉. Grease two 9-inch cake pans.
  • Sift together the flour, cocoa powder, sugar, baking soda, baking powder and salt in a medium-sized bowl.
  • In a separate medium-sized bowl, whisk together the eggs, oil and vanilla until thoroughly combined. Whisk in the buttermilk until combined.
  • Add the wet ingredients to the dry and add strong, hot coffee. Whisk until everything is combined. The batter is very thin. Don't worry.
  • Divide the batter evenly between the two pans. Bake in the centre of the oven for approx. 20-25 minutes. Gently rotate the pans halfway through. Start checking at 20 minutes. The cakes are done when a toothpick inserted into the centre comes out clean.
  • Cool the cakes completely in the cake pans on a wire rack.