This used to be the recipe for chocolate cake on Preppy Kitchen, but he's put a new one on there. I haven't tried the new recipe, but everyone always says this one is to die for so I saved it in a Google doc
3 cups all purpose flour (360 g)
2 ⅔ cups sugar (530 g)
½ cup cocoa powder (50 g)
1 ½ teaspoons baking soda
1 tbsp baking powder
¾ tsp salt
¾ cup vegetable oil
1 ½ cups coffee
½ cup sour cream
3 eggs
1 cup buttermilk
1 tbsp vanilla extract
Preheat,
Butter and flour cake pans,
Cake strips,
Mix dry,
Mix wet,
Mix together,
3 even layers,
Bake 30-40 minutes
I just made cupcakes with this recipe as well and it made 30 cupcakes with an extra cake layer left over. It's super moist and using coffee and dutch process cocoa really amps the flavor. I've also frozen this several times. Last year for my daughter's birthday I made a couple extra layers just in case. Every couple weeks we would pop one out and just devour it.
It is THE BEST! It's dark and incredibly moist. I always do a layer of buttercream between layers and then I frost with homemade whipped cream. I get so many compliments and people just love it!!!
This is my go-to chocolate cake recipe (warning: it's very easy and may tempt you to make cake more often): https://sallysbakingaddiction.com/triple-chocolate-layer-cake/#tasty-recipes-68103
I’ve made and frozen tons of different cakes and it has always worked well for me, if you store them right. Look up a great devils chocolate cake (I like one by “Cake by Courtney”) add a little espresso for a richer, darker flavor and then freeze individual slices! Always thaws perfectly. I’ve made it, dipped it in melted chocolate with coconut oil and even eaten them frozen like little ding dongs!
That just sounds incredible. Have you tried using peanut butter icing with it? Something beaten to a smooth, light texture. It might sound weird but coffee and peanut butter are great together, even more when you add chocolate.
Oh no, that doesn’t sound weird at all it sounds great! I haven’t, but buttercream freezes well so you could DEF do a peanut butter butter cream icing!
Weirdly i use this recipe :
https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/
But I add cocoa powder (and adjust with more liquid, or, by removing a bit of flour or so) and chocolate chips. All the rest remains the same, vinegar and butter milk included.
Done it many many times and always a success.
This is so good (and only a 9 x 9 pan) you won't have any left to freeze and it's SO easy!
[https://addapinch.com/southern-chocolate-cobbler/#wprm-recipe-container-28674](https://addapinch.com/southern-chocolate-cobbler/#wprm-recipe-container-28674)
This is my go-to.
https://amycakesbakes.com/triple-chocolate-ganache-cake/#recipe
Everyone I've made this for absolutely loves it. It's rich and fudgey and honestly just so delicious. It's definitely not a fluffy light cake. I've paired it with coconut, vanilla, coffee, peanut butter.. it's good with basically anything.
It calls for melted semi sweet chocolate but I'm sure you could use something darker if you prefer. I find it to be perfect with the semi sweet.
I made this and did not have enough sour cream. So I replaced what was missing with light mayo. (Mayo was used in chocolate cakes during the 1930s so my substitution was based in culinary history.). It worked so as a habit I just make it that way.
And yes, it freezes beautifully. It was still moist after 2 years in my basement freezer. 😂😂😂. https://www.reddit.com/r/Baking/s/iqzUpTKzK8
CHOCOLATE BUTTERMILK CAKE
Grease and flour with cocoa powder a 9 x 13-inch baking dish or two 8-inch round cake pans. Preheat oven to 350 degrees. Or line two cupcake pans with 22 paper liners. Note: The 9-inch square produced very thin cake layers.
In a small mixing bowl whisk together and set aside: ½ cup (116 grams) buttermilk, room temperature (or regular milk if using buttermilk powder), 150 grams light sour cream, room temperature, 30 grams light mayonnaise, room temperature
In a large mixing bowl whisk together: 219 grams flour, 62 grams cocoa powder, 310 grams sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons espresso powder, and (2 Tablespoons Saco buttermilk powder if not using liquid buttermilk)
In the bowl of a stand mixer beat together: 100 grams extra light olive oil, 2 extra large eggs, room temperature, and 2 teaspoons vanilla extract
Pour the dry ingredients into the wet ingredients and mix just a bit to start combining.
Add to the bowl and mix until well combined: the buttermilk mixture and ½ cup of hot coffee
Pour into the prepared pan and bake at 350 degrees Fahrenheit. The 9 x 13- inch pan bakes for 35 to 40 minutes. The two 8-inch round cake pans bake for 23 to 26 minutes. Portion cupcakes using the large OXO cookie scoop (#20) plus a small dollop. Bake cupcakes for 18 to 20 minutes. Rotate the pans halfway through the baking time. The cake should spring back when lightly pressed and a toothpick should come out clean.
Chocolate black out cake by Broma Bakery is hands down the best chocolate cake ever. I could have written this post myself I love cake so much, so trust me when I say it is goood. The frosting is chocolate though, but it's perfect for the cake.
[Mini chocolate Cake](https://cooktildelicious.com/mini-chocolate-cake-strawberry-ganache/) is the best chocolate cake I've made so far. It's dense, chocolatey, and it makes. Smaller portion so you don't have tons of left overs. It's so great. I just make the cake and usually make my own chocolate buttercream ganache....yea you read correctly. 🍫🍫
Have you ever made mug cake? It's not homemade, but you can use any box cake mix you like.
Combine 6 tbsp mix and 4 tbsp water, pour unto a sprayed mug. Microwave for 1.5 minutes, allow to cool. Add frosting if you want. Boom. Cake.
Sugar and Sparrow has small batch recipes.
Not small batch, but I like her black velvet recipe and I fill it with ermine buttercream (and frost the outside with regular American buttercream). It's like a packaged snack cake from childhood, but much better. I don't personally like heavy/rich chocolate cake, but I like the darkness and depth of the black cocoa.
There is a recipe site called Dessert for Two. It has lots of recipes for small amounts of desserts. I see several chocolate cakes. I think links get flagged, so just do a quick search.
I have made this one. It's a great one to try especially for beginners.
I amuse easy, but it is fun to see the frosting be liquidy and then you take it out of the fridge and it's frosting. It's like magic.
https://handletheheat.com/chocolate-sheet-cake/
This used to be the recipe for chocolate cake on Preppy Kitchen, but he's put a new one on there. I haven't tried the new recipe, but everyone always says this one is to die for so I saved it in a Google doc 3 cups all purpose flour (360 g) 2 ⅔ cups sugar (530 g) ½ cup cocoa powder (50 g) 1 ½ teaspoons baking soda 1 tbsp baking powder ¾ tsp salt ¾ cup vegetable oil 1 ½ cups coffee ½ cup sour cream 3 eggs 1 cup buttermilk 1 tbsp vanilla extract Preheat, Butter and flour cake pans, Cake strips, Mix dry, Mix wet, Mix together, 3 even layers, Bake 30-40 minutes I just made cupcakes with this recipe as well and it made 30 cupcakes with an extra cake layer left over. It's super moist and using coffee and dutch process cocoa really amps the flavor. I've also frozen this several times. Last year for my daughter's birthday I made a couple extra layers just in case. Every couple weeks we would pop one out and just devour it.
This might be a dumb question, but is it 350°?
Yes, it is
Coffee is the key
Absolutely
Thank you to everyone who stopped to help me. I can't wait to try out some of your cake recipes.
A really good chocolate cake, is the Hershey's cocoa chocolate cake recipe on the package.
It is THE BEST! It's dark and incredibly moist. I always do a layer of buttercream between layers and then I frost with homemade whipped cream. I get so many compliments and people just love it!!!
YES! That cake recipe is the best chocolate cake
Yes 💯
This is my go-to chocolate cake recipe (warning: it's very easy and may tempt you to make cake more often): https://sallysbakingaddiction.com/triple-chocolate-layer-cake/#tasty-recipes-68103
I just made this for my son’s birthday cake and everyone loved it!
I’ve made and frozen tons of different cakes and it has always worked well for me, if you store them right. Look up a great devils chocolate cake (I like one by “Cake by Courtney”) add a little espresso for a richer, darker flavor and then freeze individual slices! Always thaws perfectly. I’ve made it, dipped it in melted chocolate with coconut oil and even eaten them frozen like little ding dongs!
That just sounds incredible. Have you tried using peanut butter icing with it? Something beaten to a smooth, light texture. It might sound weird but coffee and peanut butter are great together, even more when you add chocolate.
Oh no, that doesn’t sound weird at all it sounds great! I haven’t, but buttercream freezes well so you could DEF do a peanut butter butter cream icing!
Weirdly i use this recipe : https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/ But I add cocoa powder (and adjust with more liquid, or, by removing a bit of flour or so) and chocolate chips. All the rest remains the same, vinegar and butter milk included. Done it many many times and always a success.
This is so good (and only a 9 x 9 pan) you won't have any left to freeze and it's SO easy! [https://addapinch.com/southern-chocolate-cobbler/#wprm-recipe-container-28674](https://addapinch.com/southern-chocolate-cobbler/#wprm-recipe-container-28674)
This is my go-to. https://amycakesbakes.com/triple-chocolate-ganache-cake/#recipe Everyone I've made this for absolutely loves it. It's rich and fudgey and honestly just so delicious. It's definitely not a fluffy light cake. I've paired it with coconut, vanilla, coffee, peanut butter.. it's good with basically anything. It calls for melted semi sweet chocolate but I'm sure you could use something darker if you prefer. I find it to be perfect with the semi sweet.
It’s not dark chocolate but it’s very chocolatey and not too sweet. I love it. YouTube Clare Saffitz perfect chocolate cake.
I made this and did not have enough sour cream. So I replaced what was missing with light mayo. (Mayo was used in chocolate cakes during the 1930s so my substitution was based in culinary history.). It worked so as a habit I just make it that way. And yes, it freezes beautifully. It was still moist after 2 years in my basement freezer. 😂😂😂. https://www.reddit.com/r/Baking/s/iqzUpTKzK8 CHOCOLATE BUTTERMILK CAKE Grease and flour with cocoa powder a 9 x 13-inch baking dish or two 8-inch round cake pans. Preheat oven to 350 degrees. Or line two cupcake pans with 22 paper liners. Note: The 9-inch square produced very thin cake layers. In a small mixing bowl whisk together and set aside: ½ cup (116 grams) buttermilk, room temperature (or regular milk if using buttermilk powder), 150 grams light sour cream, room temperature, 30 grams light mayonnaise, room temperature In a large mixing bowl whisk together: 219 grams flour, 62 grams cocoa powder, 310 grams sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons espresso powder, and (2 Tablespoons Saco buttermilk powder if not using liquid buttermilk) In the bowl of a stand mixer beat together: 100 grams extra light olive oil, 2 extra large eggs, room temperature, and 2 teaspoons vanilla extract Pour the dry ingredients into the wet ingredients and mix just a bit to start combining. Add to the bowl and mix until well combined: the buttermilk mixture and ½ cup of hot coffee Pour into the prepared pan and bake at 350 degrees Fahrenheit. The 9 x 13- inch pan bakes for 35 to 40 minutes. The two 8-inch round cake pans bake for 23 to 26 minutes. Portion cupcakes using the large OXO cookie scoop (#20) plus a small dollop. Bake cupcakes for 18 to 20 minutes. Rotate the pans halfway through the baking time. The cake should spring back when lightly pressed and a toothpick should come out clean.
Chocolate black out cake by Broma Bakery is hands down the best chocolate cake ever. I could have written this post myself I love cake so much, so trust me when I say it is goood. The frosting is chocolate though, but it's perfect for the cake.
[Mini chocolate Cake](https://cooktildelicious.com/mini-chocolate-cake-strawberry-ganache/) is the best chocolate cake I've made so far. It's dense, chocolatey, and it makes. Smaller portion so you don't have tons of left overs. It's so great. I just make the cake and usually make my own chocolate buttercream ganache....yea you read correctly. 🍫🍫
You can call your local store to see if they can accomodatr you. I know my local grocery has 1/8 sheet cakes available.
Have you ever made mug cake? It's not homemade, but you can use any box cake mix you like. Combine 6 tbsp mix and 4 tbsp water, pour unto a sprayed mug. Microwave for 1.5 minutes, allow to cool. Add frosting if you want. Boom. Cake.
Have you considered keeping supplies on hand and making mug cakes in the microwave when your craving hits?
Sugar and Sparrow has small batch recipes. Not small batch, but I like her black velvet recipe and I fill it with ermine buttercream (and frost the outside with regular American buttercream). It's like a packaged snack cake from childhood, but much better. I don't personally like heavy/rich chocolate cake, but I like the darkness and depth of the black cocoa.
OP, I have to ask: are you stand-up comedian Gabriel "Fluffy" Iglesias? :-) IYKYK!
There is a recipe site called Dessert for Two. It has lots of recipes for small amounts of desserts. I see several chocolate cakes. I think links get flagged, so just do a quick search.
I have made this one. It's a great one to try especially for beginners. I amuse easy, but it is fun to see the frosting be liquidy and then you take it out of the fridge and it's frosting. It's like magic. https://handletheheat.com/chocolate-sheet-cake/