Ultimate Rich Chocolate Cake

Updated at: Thu, 17 Aug 2023 11:34:55 GMT

Step 1

TIPS AND TRICKS

Step 2

- Don't have BUTTERMILK? That is okay just make it using milk and white vinegar. Add 1 Tbsp of white vinegar per 1 cup milk, stir together and let sit for 5 minutes before adding to your batter.

Step 3

- Don't over Mix or you with get a very dense cake.

Step 4

- Sifting isn't necessary for this cake as it is a very wet batter and it will all get incorporated just the same.

Step 5

- Having issues with your cakes cracking? Prevent this from happening with these 2 steps. Step 1 Line your cake pan with parchment paper and be sure to cool your cakes in the pan for 15 minutes before turning out onto a cooling rack. (also be sure not to over bake or it will become dry and crack)

Step 6

- Preheat your oven with plenty of time to allow your oven to be up to the desired temperature for at least 10 minutes before you need to place your cakes in the oven. This will help ensure more even oven temperature while your cakes are baking.

Step 7

- 1 1/2 cups Buttermilk ( to make add 1 1/2 tbsp vinegar to a measuring cup then fill until your reach 1 1/2 cups with milk, stir then let sit 5 min)

Step 8

- Preheat your oven to 350 Fahrenheit allowing it to be at that temperature for at least 10 minutes before putting your cakes in the oven (see TIPS AND TRICKS for more details).

Step 9

- Line two 10-inch or three 9 inch, round cake pans with parchment paper and set aside.

Step 10

- Mix together your all purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt in your stand mixer with the whisk attachment on low speed until combined.

Step 11

- Next add eggs one at a time, then your buttermilk, brewed coffee, oil, and vanilla. Beat together on medium speed until combined and smooth. Approximately 2 minutes. Don't over mix!

Step 12

- Divide batter evenly into your pans. Approximately 3 cups each pan.

Step 13

- Bake for 30-35 minutes (or 20 to 25 for cupcakes) at 350 degrees until a toothpick inserted comes out clean. Cake will have a shiny appearance on top.

Step 14

- Cool in the pan for 15 minutes and then turn out the cakes onto a cooling rack, flat side down, and allow to cool completely before icing.

Step 15

- Cover with desired frosting. I love my Chocolate Swiss Meringue Buttercream with a chocolate ganache filling.

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