The Chocolate Cake That Will Steal Your Heart
Imagine a chocolate cake so moist, so rich, and so irresistibly delicious that it becomes your go-to dessert for every occasion. This recipe is a chocolate lover’s dream – a perfect balance of deep cocoa flavor and tender, melt-in-your-mouth texture that will have everyone asking for seconds.
Ingredients
US Measurements
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) cake flour
- 1/3 cup (55g) unsweetened cocoa powder
- 2 1/4 teaspoons (10g) baking soda
- 1/3 teaspoon (3g) salt
Additional Ingredients (to complete the recipe)
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water
Metric Measurements
- 60g unsalted butter, softened
- 240g cake flour
- 55g unsweetened cocoa powder
- 10g baking soda
- 3g salt
- 300g granulated sugar
- 2 large eggs
- 240ml buttermilk
- 120ml vegetable oil
- 10ml vanilla extract
- 240ml hot water
Step-by-Step Baking Instructions
- Prepare the Dry Ingredients
- Sift together cake flour, cocoa powder, baking soda, and salt
- Whisk to ensure even distribution of ingredients
- Cream Butter and Sugar
- In a large mixing bowl, cream softened butter and sugar
- Beat until light and fluffy (about 3-4 minutes)
- Add eggs one at a time, mixing well after each addition
- Combine Wet Ingredients
- In a separate bowl, mix buttermilk, vegetable oil, and vanilla extract
- Alternate adding dry ingredients and wet mixture to butter mixture
- Mix on low speed until just combined
- Final Touch
- Slowly add hot water to batter
- Mix until smooth (batter will be very thin)
- Do not overmix
- Baking
- Preheat oven to 350°F (175°C)
- Grease and flour two 9-inch round cake pans
- Divide batter evenly between pans
- Bake for 30-35 minutes
- Test with a toothpick – it should come out clean
Nutritional Information
Per Serving (Approximate):
- Calories: 380
- Protein: 5g
- Carbohydrates: 55g
- Fat: 18g
- Sugar: 35g
- Fiber: 3g
Baking Details
- Prep Time: 20 minutes
- Baking Time: 30-35 minutes
- Total Time: 55 minutes
- Servings: 12-16 slices
Expert Baking Tips
- Use room temperature ingredients for best results
- Do not overmix the batter
- Use fresh baking soda for maximum rise
- Allow cake to cool completely before frosting
- For extra moisture, brush layers with simple syrup
Frosting and Decoration Ideas
- Classic chocolate buttercream
- Cream cheese frosting
- Ganache topping
- Sprinkle with cocoa powder
- Add fresh berries
- Garnish with chocolate shavings
Frequently Asked Questions
Q1: Can I make this cake gluten-free? Yes, use a gluten-free cake flour blend as a 1:1 replacement.
Q2: How do I store the cake? Store covered at room temperature for 3-4 days or refrigerate for up to a week.
Q3: Can I freeze this cake? Yes, wrap tightly and freeze for up to 3 months.
Q4: Why is hot water used in the recipe? Hot water helps bloom the cocoa, creating a deeper chocolate flavor.
Q5: Can I make cupcakes instead of a layer cake? Absolutely! Bake for 18-20 minutes at same temperature.
Storage and Make-Ahead Tips
- Cool completely before storing
- Cover with plastic wrap or in cake carrier
- Best enjoyed within 3-4 days
- Can be made a day ahead
- Frosting can be prepared in advance
Get ready to indulge in the most incredible chocolate cake you’ve ever tasted – a true celebration of chocolate in every single bite!