The Ultimate Chocolate Cake Recipe
About this recipe
This Ultimate Chocolate Cake is a decadent and moist treat that pairs perfectly with a rich chocolate frosting. Both the cake and frosting are straightforward to make, making this recipe a keeper for any occasion, especially birthdays!
The use of warm coffee in the batter enhances the chocolate flavor without leaving a coffee taste, ensuring a rich and satisfying dessert.
Ingredient notes
- Use light olive oil, not extra virgin, for the best results.
- Make sure the cream cheese and butter are at room temperature before mixing for a smooth frosting.
Tips from Natashas Kitchen’s video
- Sifting the powdered sugar and cocoa powder for the frosting is crucial to avoid lumps.
- Using a digital kitchen scale can help ensure even batter distribution between the cake pans, leading to uniform baking.
Good to know
- What should the oven temperature be for baking the cake?
- Preheat your oven to 350°F (175°C).
- How long do I bake the cake?
- Bake the cake on the center rack for about 35 minutes, or until a toothpick comes out clean.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat your oven to 350°F (175°C).
- 2
Butter two nine-inch cake pans on the sides and bottom, and line the bottoms with a ring of parchment paper.
- 3
In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk together, breaking up any large lumps of cocoa.
- 4
In a second bowl, combine the wet ingredients: warm coffee, light olive oil, white vinegar, and vanilla extract. Whisk to combine.
- 5
Pour the wet ingredients into the dry ingredients and whisk just until they come together. The batter will be slightly lumpy and thin.
- 6
Divide the batter evenly between the two prepared cake pans.
- 7
Bake on the center rack of the preheated oven for about 35 minutes, or until a toothpick comes out clean.
- 8
Let the cakes rest in the pans for about 15 minutes. Then, run a knife or thin spatula around the edges to loosen them from the pan and invert onto a wire rack. Peel back the parchment paper and let the cakes cool completely before frosting.
- 9
To make the frosting, combine softened cream cheese and unsalted butter in a stand mixer. Beat on medium-high speed for about three minutes until fluffy and creamy.
- 10
Sift in powdered sugar and unsweetened cocoa powder in batches to avoid lumps. Add salt and mix on low speed until combined, then increase to medium-high speed and beat until smooth and whipped.
- 11
Add vanilla extract and continue beating until the frosting is uniform in color and fluffy.
- 12
To assemble the cake, place the first layer with the flat side down on a cake platter. Spread a generous one-third of the frosting on top. Add the second layer with the flat side up.
- 13
Spread most of the remaining frosting on top of the cake and apply the last of the frosting to the sides. Create swirls and waves in the frosting for a rustic look.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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