You guys!! This ULTIMATE CHOCOLATE CAKE has me so so so excited. Moist, rich, and completely and undeniably pure chocolate.
I’ve spent the last month testing the perfect cake recipe. The one I’ve finally landed on, is actually kind of devils-food-cake-inspired! This chocolate cake is actually a teensy bit dense, but with an intense chocolate flavor (thank you thank you hot coffee).
I’d also like to point out that high quality baking cocoa is actually super important. I love Rodelle! With other recipes, I guess you could just substitute with hot cocoa mix or something, but this is the ultimate chocolate cake here. No time to skimp on the cheap stuff!
How To Video:
And my ultimate chocolate frosting completely sends this cake through the roof: simple, fluffy, and sweet. What else would you want in a basic frosting recipe? The trick to achieving the perfect fluffy frosting is literally just to spend time beating air into it. After each addition of powdered sugar or milk, make sure to use a hand mixer and beat the frosting for at least 2 minutes.
Let’s also talk about the chocolate swirls. First of all, I’d like to say that it was quite the accomplishment. I am by no means a cake decorator, so this was a pretty big achievement for me! I’d also planned on filling the whole top with swirls, but I ended up running short on frosting, so I had to improvise. And I think it turned out gorgeous!
Pro tip: I’d like to point out that the swirls borderline resemble little turds. If you make these I’d recommend placing some fresh fruit, candy, cookies, anything that’ll make it look less 💩💩
- 1 cup coconut oil, melted
- ¾ cup sugar
- 4 eggs
- 1 tsp vanilla
- 3⅓ cups flour
- ¾ cup cocoa
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 1 cup hot coffee
- 1¼ cup milk
- ½ cup butter
- ½ cup coconut oil (softened, not melted)
- ⅔ cup cocoa
- 3¾ cup powdered sugar
- ⅓ cup milk
- Preheat oven to 350 degrees F. Grease 3 8-inch round baking pans with butter or coconut oil, and line the bottom with parchment paper.
- In a large bowl, sift together flour, cocoa, baking powder, baking soda, and salt (don't skip this - this ensures a smooth, clump free batter!) In a smaller bowl or jug, whisk together hot coffee and milk. Set both mixtures aside for later.
- In a stand mixer fitted with a paddle attachment, mix together coconut oil and sugar, until combined. You could also do this by hand, with a wooden spoon. One by one, add in the eggs, mixing well after each addition, followed by the vanilla extract.
- Alternate adding in the dry ingredients (flour-cocoa mixture) and wet ingredients (milk-coffee mixture), always starting and ending with the dry. I like to do ⅓ of the dry, ½ of the wet, etc.
- Divide the batter among the 3 greased pans - it should be roughly 2 cups of batter per pan. Bake for 18-20 minutes, until a skewer inserted comes out clean. Cool completely before decorating.
- In a smaller bowl sift together cocoa and powdered sugar. This yields a much smoother, clump-free frosting.
- In a large bowl, beat butter and coconut oil with a hand mixer until combined. Much like the cake, alternate adding the dry ingredients (powdered sugar and cocoa) and wet ingredients (milk), always starting and ending with the dry. Make sure to beat for about 2 minutes after each addition, to ensure an airy and fluffy frosting!
- Place a layer of chocolate cake, flat side up, and add a dollop of frosting on top. Using an offset spatula, spread evenly. Repeat with the remaining layers. Frost on the top and around the outside. Decorate however you'd like! I did some pretty chocolate swirls, but you could decorate with a dusting of cocoa or powdered sugar, chocolate chips, or even leave it plain. Enjoy!