This classic American chocolate cake is impossibly moist and richly chocolatey, the kind of layer cake that anchors birthdays and celebrations. The secret to its tender crumb is a combination of cocoa powder, buttermilk, and a splash of hot coffee, which intensifies the chocolate flavor without making the cake taste of coffee. The batter is thin and pourable, which yields a soft, fudgy texture once baked. Layered and slathered with a glossy chocolate buttercream, it's pure indulgence. Easy enough for everyday baking yet impressive enough for any occasion, this is the only chocolate cake recipe you'll ever need.
Serves 12
Grease and line two 9-inch round cake pans with parchment and preheat the oven to 350F.
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
Add the eggs, buttermilk, oil, and vanilla, and beat on medium until smooth, about 2 minutes.
Carefully stir in the hot coffee; the batter will be quite thin, which is exactly right.
Don't worry about the runny batter, it bakes into a moist crumb.
Divide the batter between the pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through for even baking.
Cool the cakes in the pans for 10 minutes, then turn out onto a rack to cool completely before frosting.
Frosting a warm cake melts the buttercream, so be patient.
Spread frosting between the layers, then over the top and sides, swirling decoratively.
Hot coffee deepens the chocolate flavor without tasting of coffee.
Don't overmix once the coffee is added.
Cool the cakes completely before frosting.
Use Dutch-process cocoa for a darker, smoother flavor.
Level the layers for a stable, even stack.
Make it a sheet cake in a 9x13 pan.
Add chocolate chips to the batter.
Fill with raspberry jam between the layers.
Top with chocolate ganache instead of buttercream.
Store covered at room temperature for 2 days or refrigerate for up to 5 days; bring to room temperature before serving.
Chocolate cake became widespread in the United States after cocoa powder was made affordable in the late 19th century. The addition of buttermilk and, later, coffee to boost moisture and flavor became hallmarks of the classic American 'devil's food' style.
Coffee enhances and deepens the chocolate flavor without making the cake taste like coffee, a common trick in chocolate baking. Its bitterness rounds out the cocoa, making it taste more intensely chocolatey. The hot liquid also helps bloom the cocoa powder. You can substitute hot water if you prefer, though the chocolate flavor will be slightly less pronounced.
Oil rather than butter, buttermilk, and a thin batter all contribute to a moist crumb. Avoid overbaking, which is the biggest cause of dryness, so check a few minutes early with a toothpick. Storing the cake well-wrapped and bringing it to room temperature before serving also keeps it tender.
Yes, the unfrosted layers can be baked, cooled, wrapped tightly, and refrigerated for two days or frozen for up to two months. Frost the cake the day you plan to serve it. A frosted cake keeps well covered at room temperature for two days or refrigerated for up to five.
Per serving (140g / 4.9 oz) · 12 servings total
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