Looking for an easy chocolate cake recipe that will garner rave reviews? Then read on for my Go-To Chocolate Cake recipe!
Chocolate makes people happy, and not just because of its richness and delectability. It turns out that your sneaking-into-the-pantry-to-eat-just-one-more-piece-ok-make-it-two habit can be attributed to some pretty interesting chemical properties.
For starters, chocolate contains tryptophan, an amino acid that helps the brain produce serotonin, aka the happy chemical. Chocolate also contains phenylethylamine, which acts as an anti-depressant when combined with dopamine in the brain. And finally, that wonderful post-chocolate high can be attributed to theobromine, a weak stimulant that, unlike caffeine, does not affect the central nervous system.
But ummm, there is no actual chocolate in your chocolate cake recipe. Yes, that’s right – this recipe calls for cocoa powder! Cocoa powder is often assumed to be less-powerful in the flavour department than chocolate, but the opposite is true. Chocolate is composed of both cocoa solids and cocoa butter. The cocoa solids are responsible for the chocolatey flavour and the cocoa butter provides the velvety texture. Cocoa powder is comprised solely of cocoa solids, so not only does it contain a more concentrated dose of those wonderful chemical properties, but isolating the cocoa solids leaves us with a PURE FLAVOUR EXTRAVAGANZA!
Recipes for moist chocolate cakes, in my experience, are easier to find than their vanilla counterparts, and the recipe below is a prime example. This is my favourite chocolate cake as it moist, tastes delicious, and freezes beautifully. Additionally, this recipe calls for coffee which enhances the chocolate flavour even more.
Here is how to make it:
You will need the following ingredients for my Go-To-Chocolate Cake:
Preheat your oven to 325°F or 165°C. Prepare two 8″ round cake pans. Brew the coffee now so that it is fresh when added to the mixture.
In the bowl of a stand mixer, sift flour, sugar, cocoa, baking soda, baking powder and salt, then whisk to combine well:
Add eggs, buttermilk, oil, vanilla, then hot coffee:
Mix at medium speed for two minutes, then pour into prepared pans:
Bake for 50 minutes or until cakes test done. Place pans on a wire rack for 10 minutes, then remove cakes and allow to cool completely on rack. Fill and frost as desired.
These mini cakes were frosted and filled with the same combination:
Stay Awake for the Cake's Go-To Chocolate Cake
- 1 3/4 cups (12.75 oz or 360 g) all-purpose flour
- 2 cups (14 oz or 400 g) granulated sugar
- 3/4 cup (3.12 oz or 88.5 g) cocoa powder
- 2 tsp (0.36 oz or 10 g) baking soda
- 1 tsp (0.18 oz or 5 g) baking powder
- 1 tsp (0.20 oz or 5.69 g) salt
- 2 large eggs
- 1/2 cup (3.87 oz or 109.78 g) canola or vegetable oil
- 1 cup buttermilk (8.64 oz or 245 g)
- 1 cup (8 oz or 236 g) hot, strong brewed coffee
- 1 tsp (0.15 oz or 4.20 g) vanilla extract
- Preheat your oven to 325°F or 165°C. Prepare two 8″ round cake pans.
- Brew the coffee.
- In the bowl of a stand mixer, sift flour, sugar, cocoa, baking soda, baking powder and salt, then whisk to combine well.
- Add eggs, buttermilk, oil, vanilla, then hot coffee.
- Mix at medium speed for two minutes, then pour into prepared pans.
- Bake for 50 minutes or until cakes test done. Place pans on a wire rack for 10 minutes, then remove cakes and allow to cool completely on rack. Fill and frost as desired.