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.
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.
¾ cup Cocoa Powder, 2 cups All Purpose Flour, 2 Tablespoons Corn Starch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, 2 cups Granulated Sugar
Add oil and eggs to the mixing bowl. Mix until combined.
¾ Cup Vegetable or Canola Oil, 4 Large Eggs
Slowly pour brewed coffee into bowl while mixing on low speed, scraping the bowl occasionally. The batter should be smooth.
1 ¼ Cup Brewed Coffee, may substitute water
Divide batter between the two prepared cake pans.
Bake for 10 minutes at 275℉ (135℃)
Increase oven temperature to 350℉ (180℃) 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.