My All-time Favourite Chocolate Cake
Honestly, I don't really want to share this recipe. Somewhere, deep down inside, I just want to be the only one with the best chocolate cake recipe. Yes, I know! You're probably judging me! Fortunately, I have my ego in check... most of the time. So, here is my all-time favourite chocolate cake recipe! It packs a deep hit of chocolate with a perfect crumb. It's decadent but not overly rich and sweet. And it's so easy to make! It's actually so perfect that I use it to make other incredible recipes likd chocolate cheesecake cupcakes and chocolate ice cream cake! Be sure to check those recipes, too! For all the teens that baked with me years ago, this is that recipe!!!! Be sure to use my favourite chocolate frosting!
- 1½ cups unsweetened cocoa powder
- 3 cups all-purpose flour
- 3 cups sugar
- 1 tbsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 3 large eggs
- 1½ cups buttermilk
- ¾ cup vegetable oil
- 1½ tsp vanilla extract
- 1½ cups warm water form tap
Preheat oven to 350°F. Butter and flour 3 8" X 2" round baking pans. Line with parchment paper. Butter and flour paper. (You can also use a cupcake pan, buttered and floured or lined with paper cupcake liners.)
In the mixer bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda baking powder, and salt.
With the mixer on low, stir in eggs, buttermilk, oil, and vanilla until smooth, about 2 to 3 minutes.
Turn down the speed and slowly add the water, half at a time. Be careful so that it doesn't splatter. Beat one more minute. Scrape down the sides of the bowl and beat 10 more seconds. Divide the batter into the pans.
Bake for 30 minutes or until a toothpick inserted in the centre just comes out clean. Cupcakes will take less. Do not overbake or the cake will be dry.
Remove from the oven and let cool in pans for 10 minutes. Then carefully invert onto a wire rack and remove the parchment paper. Let cool completely before frosting. Use either my favourite chocolate frosting recipe or chocolate ganache.
If you do not have buttermilk, you can add one tablespoon of white vinegar or fresh lemon juice into a measuring cup. Add enough milk to measure 1 cup. Stir gently and allow to sit for about 5 minutes. Then use in the recipe.