Chocolate Chocolate Cake Recipe From Scratch
Description
This chocolate chocolate cake recipe from scratch is a real show stopper! A classic chocolate cake with a rich, fudgy center and an unbelievably moist crumb – it’s the perfect dessert for any occasion. The addition of cocoa powder adds a depth of flavor that can’t be found in pre-made mixes. And don’t worry, this recipe is simple enough for a novice baker to master. With just a few steps, you’ll be rewarded with a beautiful cake that’s sure to impress.
This recipe yields one 9-inch cake. It’s perfect for a birthday party, family gathering, or just to enjoy with a cup of coffee. The cake is best served slightly warm with a dollop of freshly whipped cream or a scoop of ice cream. Enjoy!
Ingredients
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
1/2 cup semi-sweet chocolate chips
For the glaze:
1/2 cup semi-sweet chocolate chips
3 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan and set aside.
In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing after each addition.
Add the vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Add the buttermilk and mix until just combined.
Stir in the chocolate chips.
Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
To make the glaze, melt the chocolate chips and heavy cream in the microwave in 30 second increments, stirring after each, until melted and smooth.
Stir in the vanilla extract.
Spread the glaze over the top of the cooled cake and let set before serving.
Equipment
For this recipe, you’ll need a 9-inch round cake pan, a medium bowl, a stand mixer, and a wire rack. You’ll also need the usual measuring cups, spoons, and other kitchen equipment.
Notes
This cake is best served the day it’s made, but it can be stored in an airtight container at room temperature for up to 3 days.
The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
Nutrition
One serving of this cake is approximately 400 calories. The nutrition information is an estimate and does not include any additional toppings or glaze.
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