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Alyssa

Chocolate Cake Recipe

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Ingredients Method

Ingredients
  

  • 1½ cup all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup Dutch-processed cocoa sifted
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ¾ cup hot water
  • 2 tsp instant coffee
  • ¼ cup vegetable oil
  • ¾ cup buttermilk room temperature
  • 2 large eggs
  • 2 tsp vanilla

Method
 

  1. Preheat oven to 350F
  2. Grease three 6-inch cake pans and dust with cocoa powder. Line bottoms with parchment then set aside.
  3. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir on low to combine.
  4. Dissolve the coffee in the hot water then set aside.
  5. In a medium bowl whisk together the oil, buttermilk, eggs, and vanilla.
  6. Temper the egg-milk mixture by slowly whisking in the hot coffee (you don't want to cook the eggs!)
  7. Add the coffee-egg mixture to the dry ingredients and mix on medium for 2-3 mins. The batter will be very thin, that's okay!
  8. Pour the batter evenly into the prepared pans. (I used a kitchen scale to ensure the batter is evenly distributed.)
  9. Bake for 25-30 minutes, rotating the pans in oven halfway through. Bake until a cake tester comes out clean.
  10. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.