Classic Chocolate Cake

Classic Chocolate Cake Recipe

This delicious classic chocolate cake recipe features our Old Salt Merchant Espresso Sugar and is mouthwatering! It's super moist ---- you'll want to eat slice, after slice, after slice.  This the perfect cake to make with your family too.
PREP
15 mins
COOK
35 mins
TOTAL
50 mins

YIELD
1 cake

Ingredients

  • CAKE:
  • 2 cups all-purpose flour or Cup4Cup gluten-free flour 
  • 1/3 cup Old Salt Merchants Espresso Sugar 
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk buttermilk, almond, or coconut milk
  • 1/2 cup vegetable oil canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract 
  • 1 cup boiling water
  • FROSTING:
  • 1½ cups butter 3 sticks, softened
  • 1 cup unsweetened cocoa
  • 2 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract 
  • 1 tablespoon Old Salt Merchants espresso sugar 

Instructions

  1. FOR CAKE: Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, espresso sugar, cocoa, baking powder, baking soda, salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.Notes: The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted! Frost cake with Chocolate Buttercream Frosting
  6. Note: The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted! 
  7. FOR FROSTING: Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
  8. Cream together butter and cocoa powder until well-combined.
  9. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added
  10. Add vanilla extract and espresso powder and combine well. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
  11. Slather frosting on the cake.

Tips / Notes

  • *Adapted from Add A Pinch 

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