One of my all time favorites, this is my moist, fudgy, and completely from-scratch chocolate cake recipe. It comes together in one bowl and pairs well with any frosting!

Recipe: [ Ссылка ]

Ingredients
1 ⅔ cup all-purpose flour (208g)
1 cup brown sugar firmly packed (200g)
1 cup sugar (200g)
¾ cup natural cocoa powder (75g)
1 ½ teaspoon baking soda
¾ teaspoon salt
½ cup unsalted butter melted (113g)
½ cup neutral cooking oil avocado, canola, or vegetable (118ml)
2 large eggs + 1 egg yolk, lightly beaten room temperature
2 teaspoons vanilla extract
1 cup buttermilk¹ (236ml)
½ cup hot coffee² (or 1 teaspoon instant coffee dissolved into ½ cup hot water) (118ml)
Silky Chocolate Buttercream³: [ Ссылка ]

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Kitchen Scale (Affiliate Link): [ Ссылка ]

Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and prepare two deep 8" round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides. Set aside.
00:18 In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
02:24 Add melted butter and oil, stir well.
03:29 Add eggs, egg yolk, and vanilla extract and stir until well combined. Pause occasionally to scrape sides and bottom of bowl.
04:43 Gradually add buttermilk and stir well.¹
05:50 Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).²
07:05 Evenly divide batter between prepared pans. Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
08:15 Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.
08:30 Spread a thick layer of frosting over the top of one cake round. Top with second cake round and evenly frost cake. Slice and serve.

Notes
¹If you don't have buttermilk on hand, please see my post on making an easy buttermilk substitute!
²You can substitute with hot water if you don't have coffee, but do make sure it is hot! See the post for more information on why I use coffee and why it is important that the liquid be hot.
³I used my favorite chocolate frosting for this recipe, but here are some other frosting options you might like to try out:
Cream Cheese Frosting: [ Ссылка ]
Chocolate Cream Cheese Frosting: [ Ссылка ]
Swiss Meringue Buttercream: [ Ссылка ]
Peanut Butter Frosting: [ Ссылка ]
Vanilla Frosting: [ Ссылка ]
⁴You can use 9" pans instead, but the cakes will need to bake for less time. I'd start checking the cakes at 27/30 minutes. Please keep in mind that if your pans are dark-colored the cake may also need less time to bake.

Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
Pinterest: [ Ссылка ]
Email List: [ Ссылка ]

свернуть