Video & Recipe

Print

Chocolate Cake

Yield: One 9x13 single layer cake or Two 8-inch round layers

Author: Sarah Truesdell

Ingredients

For the Cake

• 1 3/4 cups (245g) all-purpose flour
• 2 cup (400g) sugar
• 3/4 cup (90g) cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 c (8 fl. oz.) buttermilk*
• 1/2 c (4 fl. oz.) vegetable oil*
• 2 large eggs
• 1 tsp vanilla
• 1 cup (8 fl. oz.) hot coffee or hot water

For the frosting

• 1 cup (220g) unsalted butter, room temperature
• 4 cups (about 1 pound) powdered sugar
• 1/2 cup (60g) unsweetened cocoa powder (Dutch processed preferred but natural is fine, too)
• 3 tbsp heavy cream or milk
• 1/4 tsp salt (omit if using salted butter)
• 2 tsp vanilla

Instructions

Make the cake

1. Preheat oven to 350℉. Position rack to middle position.
2. For a 9x13 cake pan: spray with cooking spray or lightly grease with butter. 
3. For two 8-inch round cake pans: Line cake pans with parchment circles. No need to grease or flour.
4. Make hot coffee or heat up water, hold in a warm place.
5. In a large bowl, sift together all-purpose flour, cocoa, sugar, baking powder, baking soda, and salt. If you do not have a sifter, break apart any visible clumps of cocoa powder with your fingers.
6. In a spearate, medium bowl, whisk together buttermilk, oil, eggs and vanilla.
7. Pour wet ingredients into dry and mix with a wooden spoon or spatula until just mixed and no large lumps of dry ingredients remain.
8. Carefully stir in hot coffee or hot water (MUST BE HOT). Stir until completely mixed.
9. Pour into prepared pan(s) and bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean.
10. Cool in pan(s).  
11. To release cake from round cake pans: run a thin knife between cake and edge of pan. Invert onto cooling racks.  Do not try to remove the parchment paper until the cake is completely cooled.

Make frosting

1. Beat butter will until smooth, lightened, and creamy.
2. Slowly, about ¼ of a cup at a time, add powdered sugar, beating well between additions.
3. Add cocoa and salt and beat for several minutes. Frosting will be very fluffy.
4. Beat in vanilla. Thin with 1-3 tablespoons of cream or milk until desired consistency is reached.
5. Store covered at room temperature for up to 3 days, beat before using to frost or pipe. Store in the fridge or freeze. Let come completely to room temperature and then beat well to revive.
6. To frost cake, make sure cake is completely cooled.  It will feel cold to the touch.  Cake that is above 72℉ will melt the buttercream.

Notes:

Buttermilk substitute: 15 tablespoons of milk stirred with 1 tablespoon of lemon juice or vinegar and left to stand for 10 minutes.

Any neutral flavored oil works. Do not use coconut oil, melted butter, or olive oil. The first two are solid at room temperature and will result in a cake that feels dry in the mouth. Olive oil has too strong of a flavor.

Did you make this recipe?

Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla