Chocolate Cake (with Coffee, Buttermilk)
Notes
- Recipe as written yields 3x 8” rounds with very nice rise.
- Can add mini chocolate chips if desired.
- For cupcakes, only fill half-way.
- Don’t overbake – it’ll make the cake brittle.
Yield
- 3x 6” rounds, tall: half-batch, 20-22 minutes.
- 3x 8” rounds, tall: full batch, 20-25 minutes.
- 3x 8” rounds, thin: 75% batch, 17-18 minutes. Good for trifles; use leftover for 6-8 cupcakes (but fill only halfway).
- 9” x 13” sheet: full batch, 30 minutes.
- 2x 9” squares, thin: half-batch, 12-13 minutes. Good for mousse cake.
- 24 cupcakes: full batch, fill only halfway, 5 minutes at 400 ºF then 16-17 minutes at 350 ºF.
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
- 3/4 cup (65g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee
Steps
- Preheat oven to 350°F (177°C). Grease three 8” × 2” inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Make-Ahead Notes
Prepare cake through step 4. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the coconut pecan filling and frosting, assemble/frost, and serve. You can also prepare the coconut pecan filling and chocolate buttercream in advance. Cover and refrigerate for up to 2 days. Bring both to room temperature before using. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.