Best Chocolate Cake Recipe Ever. Period. End of Story.

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    There are times when all seems wrong with the world and all you can do hug you kids and bake a cake. Not just any cake, the mother of all chocolate cakes (the only chocolate cake recipe you will ever need, the best chocolate cake recipe ever. period. end of story. all other recipes can go home now.)  layered with burnt caramel sauce and smothered with burnt caramel swiss meringue buttercream. This won’t right any wrongs, it will taste beyond delicious and perhaps for just a moment make life sweet.

    Best Chocolate Cake Recipe Ever Recipe

    1 3/4 Cup All Purpose Flour, Sifted
    2 Cups Sugar
    3/4 Valrhona Cocoa Powder (this brand selection is not optional, sorry, you will thank me later)
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon salt

    1 Cup Freshly brewed and still hot Espresso Roast Coffee (Sightglass, Blue Bottle Prefered)

    1 Cup Buttermilk (room temperature)
    2 Eggs (room temperature)
    1/2 Cup Canola oil
    1 Tablespoon Vanilla Bean Paste

    Preheat oven to 350 degrees. Grease and Flour (use cocoa powder instead of flour for an added sheen to finished cake) cake pans.

    Sift all dry ingredients into stand mixer bowl then whisk on low with whisk attachment to combine. Separately in a small bowl combine buttermilk, eggs, oil and vanilla bean paste. Set aside.  With mixer running add hot coffee to dry ingredients mixture will be thick. (Don’t worry about getting it combined at this point, just moisten most of the batter.) Add remaining wet ingredients and mix for 2 minutes on low speed.

    Pour batter equally into either 3 8 inch cake pans OR 4 6 inch cake pans.

    Bake at 350 degrees for 20 minutes. (If you oven temperature is correct cakes will most likely be done at the 20 minute point. Cake is done with sides pull away slightly from pan and a toothpick when inserted still has crumb clinging to it when removed. Don’t over bake this cake. It’s a crime and I will find you.)

    *This recipe doubles perfectly for a bundt pan size recipe.

    *Not the best recipe for cupcakes as the oil from the recipe tends to cause the cupcakes to separate from the liners.

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