Description
This chocolate cake recipe has a soft, moist, fudgy crumb that stays moist for days. This recipe uses no fancy equipment, just a whisk. Pair this with velvety smooth, fudgy chocolate buttercream, for the most delicious treat.
Ingredients
- 1/2 cup butter, melted
- 1 cup hot coffee (or water)
- 3/4 cup cocoa powder
- 1/2 cup whole milk
- 1/2 cup plain yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
Chocolate Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup whole milk
Instructions
1. Preheat your oven to 350F. Spray 2 8-inch cake pans with nonstick spray. Cut a round piece of parchment paper to fit the bottom of both of your 8-inch pans. Place in the bottom of the pans.
2. In a bowl, add hot coffee, hot butter and cocoa powder. Whisk to combine. Allow to cool a few minutes, then add milk, yogurt, eggs and vanilla extract. Whisk to combine.
3. In a separate bowl, add sugars, flour, salt, baking powder and baking soda. Whisk to combine.
4. Add dry ingredients to wet ingredients and whisk just until combined.
5. Evenly (or as close to even as possible) divide batter and pour into your 2 prepared cake pans. I like to tap the pans on the table one or two times to try to help get the batter even before baking.
6. Bake in preheated oven 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to fully cool in pan.
7. Meanwhile, make the buttercream. In a stand mixer bowl, fitted with the paddle attachment or a large bowl, beat the butter a couple minutes until light and fluffy. Gradually add in the powdered sugar and mix until combined. Add in the cocoa powder, then on low speed, mix and gradually add in the milk until combined. Beat a few more minutes until light and fluffy. Spread frosting on cooled cake. If you’d like you may use a vegetable peeler and chocolate bar to create chocolate curls for a garnish on your cake. Enjoy!
Notes
I promise you cannot taste the coffee taste in this cake. The hot coffee enhances the cocoa flavor, giving a deeper chocolate flavor. However if you don’t want to use coffee, you may use hot water instead. The hot water will also bloom the cocoa powder and enhance the chocolate flavor. You just won’t get as deep of a chocolate flavor like you do with the coffee.
The whole milk adds richness to the cake. If you don’t have whole milk, you can use what you have on hand. Just know that the cake won’t be as rich in taste.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Oven
- Cuisine: American