Rich Chocolate Cake Recipe
This decadent chocolate cake is full of chocolatey, moist perfection with a soft, tender crumb. This cake gets its rich, dark flavor and appearance by using a combination of black cocoa and regular cocoa.
Equipment
- Hand Mixer or
- 1 Food Scale optional
- 1 Bowls, measuring cups and spoons
- 2 8" Cake Pans
Ingredients
- ¾ cup Cocoa Powder
- 2 cups All Purpose Flour
- 2 cups Granulated Sugar
- 2 Tablespoon Corn Starch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee, may substitute water
Instructions
- Preheat oven to 275℉.
- Prepare two 8" cake pans by lining the bottom with parchment paper or greasing the pans. Alternatively, this recipe will make 18 cupcakes or one 10" round cake pan.
- Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
- Add oil and eggs. Mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- Divide batter between the two prepared cake pans.
- Bake for 10 minutes at 275℉
- Increase oven temperature to 350℉ and bake an additional 25 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
- Place cakes on a rack and allow to cool completely before unmolding. Unmold by running an offset spatula or knife around the inside of the cake pan and flip the pan over onto a platter.
Video
Nutrition
Calories: 344kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 0.04mgSodium: 119mgPotassium: 117mgFiber: 3gSugar: 34gVitamin A: 1IUVitamin C: 0.01mgCalcium: 51mgIron: 2mg
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