Rich Chocolate Cake

🕒 Prep: 30 min
🔥 Cook: 35 min
🍽 Serves: 12
★★★★★
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If you're in search of a decadent treat that satisfies even the most intense chocolate cravings, this Rich Chocolate Cake is your go-to recipe. Perfectly moist with a deep cocoa flavor, it's an indulgence that's well worth the effort.

Ingredients for Rich Chocolate Cake

Butter: Provides richness and moisture, ensuring a tender cake.

Sugar: Besides sweetening, it helps to aerate the batter for a fluffy texture.

All-purpose flour: The foundation of your cake, giving it structure.

Cocoa powder: The star of the show, offering deep chocolate flavor.

Baking soda and baking powder: Together, they give the cake its lift and light texture.

Salt: Balances the sweetness and enhances the chocolate flavor.

Eggs: Bind the ingredients together and add moisture.

Buttermilk: Adds tanginess and tenderness to the cake.

Vanilla extract: Complements the chocolate and adds depth of flavor.

Boiling water: Intensifies the cocoa's flavor and ensures a smooth, thin batter.

Tips & Tricks

  • For an extra moist cake, wrap the cooled layers in plastic wrap and let them sit overnight before frosting.
  • If you don’t have buttermilk, use a tablespoon of vinegar or lemon juice plus enough milk to make a cup.
  • Use quality cocoa powder for the best flavor.
  • Level off your flour with a knife to avoid a dense cake.

Serving Suggestions

This cake pairs beautifully with a simple vanilla or chocolate buttercream. For an elevated touch, try a dollop of whipped cream and a sprinkle of fresh berries. Serving it with a scoop of vanilla ice cream can also be a delightful treat.

Frequently Asked Questions

Can I make this cake in advance?
Yes, the cake layers can be made a day ahead and stored wrapped at room temperature or frozen for up to a month.
How do I store the leftovers?
Keep the cake covered at room temperature for up to two days or in the refrigerator for up to a week.
Can I use this recipe for cupcakes?
Absolutely! This recipe will make about 24 cupcakes. Adjust the baking time to 18-22 minutes.

Rich Chocolate Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While it heats up, take a moment to grease and flour two 9-inch round cake pans to prevent sticking.

In a large bowl, cream together the softened butter and sugar until you see a light and fluffy mixture. This might take a few minutes, so be patient — it's worth it for the texture.

Next, add the eggs one at a time. Make sure to beat well after each addition to ensure they're fully incorporated. Stir in the vanilla extract to enhance the flavor.

In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt until they're well combined. Gradually add these dry ingredients to the creamed mixture, alternating with the buttermilk. Be sure to mix well after each addition to keep the batter smooth.

Now, stir in the boiling water. Don’t worry if the batter seems thin — that's how it should be!

Pour the batter evenly into your prepared pans. Pop them in the oven and bake for 30-35 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes. Then, remove them and let them cool completely on wire racks.

Why You'll Love This Recipe

  • Deep, rich chocolate flavor that's sure to satisfy any chocolate lover.
  • Moist and tender crumb, thanks to the buttermilk.
  • Simple ingredients you likely have in your pantry already.
  • Versatile enough to dress up for special occasions or keep simple for a weeknight treat.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
1 cup boiling water

Step-by-step Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In another bowl, combine flour, cocoa, baking soda, baking powder, and salt.
5. Gradually add dry ingredients to the creamed mixture alternately with buttermilk, beating well after each addition.
6. Stir in boiling water until batter is smooth (batter will be thin).
7. Pour batter evenly into prepared pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on wire racks.
10. Frost as desired and serve.

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