Saturday, November 26, 2011

Best Chocolate Cake

This is the absolute best, most perfect chocolate cake I’ve ever tasted.  I don’t know about you, but most cakes I’ve eaten are dry, and wouldn’t have tasted very good without whatever frosting was on them.  Even with boxed cake mixes…I think you just have to be really careful not to overcook them.  I can’t tell you how many times I’ve gone to a party and the cake was dry (I would never say anything, of course…and I still eat it). It’s pretty hard not to make a cake dry if it doesn’t use lots of butter, and you need to be sure not to over cook it.  However, this amazingly fantastic chocolate cake is not dry at all.  It’s very moist, but also fluffy.  It’s perfect.  The coffee in the cake really brings out the chocolate flavor.  And it’s so easy to throw together!  The frosting is the best chocolate frosting I’ve ever had also.  It’s so rich and smooth and delicious…I could eat it plain with a spoon.  I made this for my dad’s birthday last year and he wants it every year now. à I wish it was his birthday every day.

Yield: about 24 servings (2 9-inch round pans)

For the cake:


  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost with chocolate frosting below.

For the chocolate frosting:


  • 2 cups butter (no substitutes), softened
  • 9 cups confectioners' sugar
  • 2 1/2 cups baking cocoa
  • 1 teaspoon vanilla extract
  • 1 cup milk


  1. In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

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