Yields:
16 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
35 Mins
Total Time:
45 Mins
5/5(63
votes )
The Ultimate Chocolate Cake
Yield: 16
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This Ultimate Chocolate Cake is so moist and chocolaty. This chocolate cake is a delicious double layered taste of heaven!
Ingredients
butter and cocoa powder for coating and dusting the pans
3 cups all purpose flour
2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 Tbsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
4 large eggs
1 1/2 cup milk
1 cup hot freshly brewed coffee
1 cup vegetable oil
2 tsp vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit. Butter 2 (9 inch) Springform Pans. Dust with unsweetened cocoa powder and tap out the excess. *If you don't have springform pans you can use two regular 9 inch baking pans.
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. *use your rubber spatula and stir is to make sure everything is well blended.
Add eggs, milk, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Pour in the hot coffee and blend on low speed for 1 minute.
Divide batter among the two pans. *Use a scale to be certain the batter is divided equally to ensure the same size layers.
Bake for 34-55 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
Cool in the pans on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. *run a knife around the edge of each cake to loosen from the sides of the pans before removing.
Frost with your favorite frosting and enjoy!
Notes
You can make this completely eggless with the substitutions below.
1/4 cup of plain yogurt per egg
1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
1/4 cup mashed banana per egg
1/4 cup unsweetened applesauce per egg
For gluten-free substitute the flour in this recipe cup for cup with gluten-free flour.
For dairy-free substitute the milk with almond or soy milk.
