So everyone claims to have the best chocolate cake recipe...
...and I have to say, I definitely think mine is one of the best! It’s SO moist and delicious...and the raving reviews I’ve received has definitely earned me my bragging rights.
After keeping this recipe close to my chest for quite a few years, I’ve finally decided to share my well-loved cake recipe with the world. If I can help someone find their 'go-to' recipe, then I'd love that.
Unfortunately, I can’t remember where I originally found this recipe (so I can’t even credit the creator). All I know is that I found it on the sixth page of Google MANY years ago, and that after trying dozens of recipes, it was voted the clear winner by my family and peers.
This chocolate cake is moist, soft and fluffy...and best of all features that added depth of chocolatey flavour from the coffee and semi sweet chocolate.
Take note: It’s important to follow the instructions carefully and accurately to get the best results.
Have fun baking and I hope you enjoy eating this recipe as much as I do! (And yes...even me, the self proclaimed ‘I’m-not-into-desserts’ person, ha!).
- 85g semi sweet chocolate
- 355ml hot brewed coffee
- 620g castor sugar
- 337g plain flour
- 172g cocoa powder
- 2tsp baking soda
- 1tsp baking powder
- 1/4tsp salt
(I usually just do three to
four turns on my salt shaker)
- 3 eggs (room temp)
- 236ml vegetable oil
- 355ml full fat buttermilk (room temp)
- 2tsp vanilla extract
- Preheat the oven to 160 degrees celsius, Convection setting.
- Finely chop chocolate and add it to the hot coffee to let it melt. Meanwhile, in a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. This is your dry mixture.
- In your stand mixer, whisk together your eggs for roughly three minutes until they’ve slightly thickened. While the eggs are being whisked, stir the chocolate/coffee mixture until all the chocolate is melted and combined.
- In the stand mixer, slowly add the vegetable oil, vanilla extract, buttermilk and chocolate/coffee mixture, beating until combined.
- Add a quarter of the dry mixture and blend until just incorporated, then add another quarter and combine. Repeat until all dry ingredients have been added to the mixture.
- Once all the dry ingredients have been added, scrape down the sides of the bowl and blend again until it’s just incorporated. The end mixture will be a thick liquid.
- Pour the mixture into four 6” cake tins and cook in the oven for roughly 30-45 minutes. Cooking times will vary depending on your oven or the size tins you use. For the first time baking this recipe, I’d recommend you check on your cake at the 20min mark to gauge the cooking process.
If the centre of the cake looks wet in the middle, or the centre looks caved in, the cake is not cooked. Once the cake starts to look more firm and rounded, use the toothpick test to determine if the cake is fully cooked.
Keep in mind the oven temperature settings is lower than most recipes, so the cakes will take longer to cook.
- You can also use this recipe for your cupcakes. Fill your cupcake liners ¾ full and you’ll get roughly 2 dozen cupcakes from the recipe. Cook for approx 18 minutes.
- Once the cakes have finished cooking, allow the cakes to rest in the cake tin for 5 minutes, and then overturn onto wire racks to cool. Or alternatively pop the warm cakes into a sealed container to lock in that extra moisture.
P.s. If you’re keen to pick up some extra baking tips, I’d recommend jumping into my Boss Bakers Membership Hub and watching the free video ‘Five Expert Baking Tips to Perfect Your Baking’. It's a great starting point if you're wanting to improve your baking skills and create killer cakes.