This chocolate cake recipe has a soft, moist, fudgy crumb that stays moist for days. This recipe uses no fancy equipment, just a whisk. Pair this with velvety smooth, fudgy chocolate buttercream, for the most delicious treat.
preheat the oven
This is typically the first step in a baking recipe, and this chocolate cake recipe follows suit. It’s important to preheat the oven at the beginning of the recipe, so that when the batter is mixed, it can be placed in the oven right away. I mean, you’re making a chocolate cake, and I’m sure you’re hungry for a bite, you don’t want to waste any time, right!? 🙂
Seriously though, the oven needs to be hot and at the right temperature for a cake so that it can appropriately interact with the leavening agents and help the cake rise in volume. The rise in volume is what helps to create the tender, fluffy crumb (along with certain ingredients).
mixing the batter
The next step to make this chocolate cake recipe, of course, is to mix the batter. The great part about this cake is that it is all made in one bowl, and I made the mixing process as easy as possible. I need fast and easy recipes, myself, with my 3 little boys, so most of the recipes I make, I try to make in this manner.
The first step for mixing the batter is to whisk together hot coffee and hot, melted butter in with the cocoa powder. If you don’t like coffee, I promise you cannot taste it. Coffee is a natural cocoa enhancer. It adds a complex, rounded flavor with multiple chocolate notes. However, if you are hesitant, you can sub the coffee for water. The water needs to be hot, just like the coffee. The hot liquid blooms the chocolate, therefore, enhancing the flavor, and helps make the cocoa powder easier to stir into the cake.
Allow this mixture to cool for a few minutes, then add in the milk, yogurt, eggs and vanilla extract. Whisk to combine.
Next, add the flour, sugars, baking soda, baking powder and salt to a separate bowl, whisk to combine, then add into the chocolate cake batter. Whisk just until combined.
dividing the batter and baking
This chocolate cake recipe makes 2 8-inch cake layers. Spray 2 8-inch cake pans with nonstick spray. Cut a piece of parchment paper out to fit the bottom of each cake pan. Place in the cake pan. Divide the batter evenly between the two cake pans.
Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to fully cool in the pan.
frosting the cake
Making the chocolate buttercream is easy and straight forward. I like to start by beating the butter in a stand mixer fitted with the paddle attachment for a couple minutes to get it light and fluffy. Then I add in the powdered sugar in portions, usually a cup at a time, mixing just until combined. If you add it all at once, it may puff out everywhere and make a mess of your kitchen (not that I know from any experience 🙂 ). Next add in the cocoa powder and turn the mixer on low. Slowly pour in the milk until combined. Allow the mixture to beat for a few minutes until light and fluffy.
If your cakes baked unevenly, cut the top of the cake off so that you are working with a flat surface. I actually then flip my cakes over, and place the cake, upside down on my 8-inch cake. board, or plate. I then frost the bottom side of the cake. It’s easier, because the crumbs of the cake don’t seem to get in the frosting as easily. Frost the top of the cake, then place the second cake on top, again so the bottom side is facing up. Frost the top and sides of the cake. If desired, grab a chocolate bar, and using a vegetable peeler, peel some chocolate curls for a garnish on the cake.
If you make this chocolate cake recipe, let me know what you thought in the ratings and comments below! I appreciate your feedback, always! Make sure you find me on instagram and youtube for the full baking video for this chocolate cake recipe as well as some fun behind the scenes.Print