Perfect Chocolate Cake

This is best chocolate cake I have ever had. Every time I have a different chocolate cake, I wish it was this one. There. I said it.

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup brewed strong black coffee
  • 1 cup buttermilk (can sub a cup of milk with a tbsp of lemon juice)
  • 1/2 cup olive oil
  • 1 tsp vanilla

Whisk together the dry ingredients, then add the wet to the same bowl and whisk until well combined. The batter is quite liquid. Prep your baking vessel. You can either use a 9×13 glass baking dish or 2 – 8 inch cake rounds. I recommend greasing with butter and putting a layer of parchment over the bottom of the pan(s). Pour the batter into the baking dish and bake at 350 degrees for 30-35 minutes, until set. You can can test with a toothpick, but you want to avoid overbaking. Remove from pans and cool the cakes on wire racks. When cake has cooled, spread the frosting over the tops of each layer, stack and enjoy!

I go back and forth between Cream Cheese Frosting and Whipped Chocolate Ganache Frosting for this cake.


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