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Mocha Lotta Love Cakes Featured
Alyssa

Chocolate Cake

This is my go-to chocolate cake recipe. It never fails me, it's always delicious and ridiculously moist!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18
Ingredients Method Notes

Ingredients
  

  • Wilton Silicon Heart Molds or cupcake liners/tins
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa preferrable sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk room temperature
  • 3/4 cup hot water
  • 2 tsp instant coffee granules
  • 2 large eggs
  • 2 tsp vanilla

Method
 

  1. Preheat oven to 350*F
  2. Grease the baking molds with shortening (or baker's spray) and lightly dust with cocoa powder* then set aside
  3. Place all of the dry ingredients into the bowl of a stand mixer fitted with a paddle attachment, stir to combine.
  4. In a small bowl, warm the water then dissolve the coffee granules
  5. In a medium bowl whisk together the vegetable oil, buttermilk, eggs, and vanilla
  6. Slowly, add the hot-coffee water to the rest of the wet ingredients temper the eggs**
  7. Once combined, add the wet ingredients to dry and mix on medium for 2-3 minutes to create a thin batter
  8. Fill the prepared heart molds to about 3/4 full***
  9. Bake for 17 minutes until a cake tester comes out clean (or 13-15 minutes for cupcakes)
  10. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely
  11. Trim the cake bottoms and cut off any excess as needed to ensure they sit flat and maintain a heart shape (skip this step for cupcakes)

Notes

* If you're making cupcakes, simply line the cupcake tins with liners and set aside, no need to grease and dust with cocoa
** Adding the hot water too quickly will cook the eggs
*** If you only have one mold, you'll need to wash, grease/dust, and fill the molds an additional 2-3 times