There's something universally comforting about a classic chocolate cake. This recipe combines rich cocoa and a moist, tender crumb, making it a perfect choice for birthdays, celebrations, or just because. It's simple, timeless, and always a crowd-pleaser.
Cocoa powder gives the cake its rich chocolate flavor. Using unsweetened cocoa allows you to control the sweetness of your cake.
All-purpose flour provides the structure. It's versatile and works well in most cake recipes.
Granulated sugar sweetens the cake and helps maintain moisture, giving it that tender crumb.
Baking soda and baking powder are leavening agents that help the cake rise, ensuring it's light and airy.
Salt enhances the chocolate flavor and balances the sweetness. A small amount goes a long way.
Eggs add richness and help bind the ingredients together, providing structure to the cake.
Buttermilk adds a subtle tang and keeps the cake moist. It also reacts with baking soda to help the cake rise.
Warm water helps dissolve the cocoa powder, enhancing the chocolate flavor.
Vegetable oil keeps the cake moist and tender. It's a great alternative to butter for a soft crumb.
Vanilla extract adds depth to the flavor, complementing the chocolate perfectly.
This cake pairs wonderfully with a classic chocolate buttercream or a light whipped cream frosting. For an elegant touch, top it with fresh berries or a dusting of powdered sugar. It's also fantastic with a scoop of vanilla ice cream on the side.
Start by preheating your oven to 350°F (175°C). While it heats, grease two 9-inch round cake pans thoroughly. You can use butter or a non-stick spray, and if you're feeling extra cautious, line the bottom with parchment paper.
In a large mixing bowl, whisk together the dry ingredients: cocoa powder, flour, sugar, baking soda, baking powder, and salt. This step ensures you won't have any lumps and that your leavening agents are evenly distributed. It's the foundation of your cake, so take a moment to mix it well.
To the dry mix, add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Mix until everything is smooth and well combined. You can do this by hand or with an electric mixer on low speed. The batter will be thin, which is exactly what you're looking for; it ensures a moist cake.
Evenly divide the batter between your prepared cake pans. You can eyeball it or use a kitchen scale for precision if you like. Bake them in your preheated oven for 30-35 minutes. You'll know they're done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Once baked, let the cakes cool in their pans for about 10 minutes. This helps them firm up a bit, making them easier to handle. After that, gently transfer them to a wire rack to cool completely before frosting. This is crucial because frosting a warm cake can lead to a melty mess.
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