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Chocolate Cake

This chocolate cake makes two 8" layers.
Course: Dessert
Cuisine: American
Keyword: chocolate cake


Chocolate Cake

  • 2 cups all-purpose flour 300g
  • 2 cups sugar 400g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cups cocoa powder 75g
  • 1 teaspoon expresso powder or instant espresso
  • 1/2 cup butter 120g
  • 1 cup water 195g
  • 1/2 cup vegetable or canola oil 100g
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup buttermilk 120g


  • Preheat the oven to 350°F (177°C).
  • Butter and flour two 8-inch cake pans and line with parchment paper. If you don't have buttermilk, add 1/2 tablespoon of vinegar to the 1/2 cup of milk. Let it sit for 5 minutes.
  • In a large bowl or mixer, add the dry ingredients: flour, sugar, baking powder, baking soda and salt. Whisk the ingredients together.
  • In a medium saucepan, add the cocoa powder, espresso powder, butter, water and oil. Heat over medium heat and whisk together over a medium-low heat. Once you see bubbles the sides of the pan, remove from the heat.
  • Slowly add the hot chocolate mixture to the dry ingredients. Mix on low (1) for about 2-3 minutes. Feel the sides of the bowl, if they are slightly warm then you can continue. If the sides are really hot to the touch, stop mixing and let it sit for a 1-2 minutes.
  • Add the vanilla and eggs to the buttermilk and add the liquid mixture slowly to the rest of the cake batter.
  • Mix the batter on low (1-2) for about 2 minutes to make sure it is combined. Scrape down the bowl with a rubber spatula. The batter will be runny.
  • Distribute the batter evenly among the two 8" cake pans and bake for 25-30 minutes or until it a toothpick comes out clean when inserted into the middle of the cake.
  • Once they have baked, remove the cakes onto a cooling rack and let them completely cool to the touch (about 30-40 minutes). Then remove the cakes carefully from the pans and leave them on the cooling rack.