Decadent Chocolate Cake – If you’re craving the perfect chocolate dessert. This Decadent Chocolate Cake. Is your answer. Rich, moist. And layered with an indulgent chocolate frosting. This cake is everything. A chocolate lover dreams of. With ingredients like cocoa powder, and buttermilk. And a dash of hot coffee. The deep flavors. Shine through every bite. This recipe combines simple pantry staples. To create a show-stopping dessert. You’ll want to make again and again.
The first time I made this cake. It was a chilly weekend. And I wanted to bake something. That would make the house feel warm. And cozy. My husband is a huge fan of chocolate. So I knew this cake would be a hit. After one bite. He declared it the best chocolate cake he’d ever had. And my kids couldn’t get enough! Now, this cake is a staple. In our family celebrations. Whether it’s for birthdays. Or just because we want a rich treat.
What makes this Decadent Chocolate Cake truly stand out?
What makes this cake truly stand out? Is the perfect balance. Between the moist, rich cake. And the luscious frosting. The addition of hot coffee. Elevates the chocolate flavor. While the sour cream in the frosting. Adds a slight tang. Cutting through the sweetness. And making each bite incredibly smooth. It’s not just another chocolate cake—it’s a decadent experience. That melts in your mouth.
What You Need To Make This Decadent Chocolate Cake Recipe?
Cocoa Powder: This is what gives the cake. Its deep chocolate flavor. So be sure to use high-quality unsweetened cocoa powder. For the best results.
Buttermilk (or Half-and-Half): Buttermilk adds a slight tanginess. And tender texture to the cake. But if you don’t have it on hand. Half-and-half works as a great substitute.
Hot Coffee: Don’t worry—the cake won’t taste like coffee! This ingredient simply enhances the chocolate flavor. And makes the cake more intense.
Sour Cream in Frosting: Sour cream gives the frosting a rich, creamy texture. While also balancing the sweetness. It’s the secret. To an incredibly smooth finish!
Steps To Make Decadent Chocolate Cake:
Step 1: First things first—set your oven to 350°F. And get your cake pans ready. Butter two 8-inch round pans. And line them with parchment paper. Making sure nothing sticks. Trust me. You’ll thank yourself later. When the cake slides right out.
Step 2: In a large bowl. Whisk together the flour, sugar, and cocoa powder. Baking soda, baking powder, and salt. Take a deep breath. And inhale that rich cocoa aroma—it’s a sign. You’re on the right track!
Step 3: In another bowl. Mix the buttermilk and oil. With eggs, and vanilla extract. Slowly add this to the dry ingredients. Mixing as you go. Now comes the magic—pour in the hot coffee. It may look thin. But that’s exactly how you want it.
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Step 4: Divide the batter. Evenly between the pans. And pop them into the oven. Bake for about 35 minutes. Or until a toothpick comes out clean. Let them cool. In the pans for a bit. Before transferring to a rack. To finish cooling. Patience is key here!
Step 5: Melt the chocolate gently. Then let it cool slightly. Beat the room-temperature butter. Until it’s soft. And pale. Add in the powdered sugar, salt, and vanilla. In a separate bowl. Whisk the sour cream. Into the melted chocolate. Then combine this creamy mixture. With the butter. For a frosting. That will have you licking the spoon. If it’s too soft. Chill for 10-15 minutes.
Step 6: Spread that dreamy frosting. Between the two layers. And all around the cake.
Tip:
When you add that hot coffee. It enhances the chocolate flavor. And creates a perfectly tender cake. Without overpowering the sweetness. Don’t worry about the cake tasting like coffee—it won’t! If you’re not a coffee fan. You can substitute hot water. Or even hot cocoa. For a slightly milder chocolate flavor. Also, bake the cake layers a day ahead. And refrigerate them—it makes frosting so much easier. And helps the cake stay moist.
Frequently Asked Questions:
Can I substitute the buttermilk?
Yes! If you don’t have buttermilk. You can easily use half-and-half. Or make your own. By mixing 1 tablespoon of lemon juice or vinegar. With 1 cup of regular milk.
Can I make this cake gluten-free?
You can swap the all-purpose flour. For a good gluten-free flour blend. Make sure to use a blend with xanthan gum. To maintain the cake’s texture.
How do I store leftovers?
Store the cake covered. At room temperature. For up to 3 days. You can also refrigerate it. For longer freshness. But let it come to room temperature before serving. For the best texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Decadent Chocolate Cake
Ingredients
Dry Ingredients:
- 1¾ c all-purpose flour
- 2 c white sugar
- ¾ c unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 c buttermilk or substitute with half-and-half
- ½ c vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 c hot brewed coffee
For the Frosting:
- 6 oz semisweet chocolate chopped finely
- 1 c 2 sticks unsalted butter, softened
- 3 c sifted powdered sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- ½ c sour cream
Instructions
For the Cake:
- Preheat your oven to 350°F. Grease two 8-inch round cake pans. With butter. And place a round piece of parchment paper. At the bottom of each pan.
- In a large mixing bowl. Combine all the dry ingredients. And whisk them thoroughly.
- In another bowl. Whisk together the wet ingredients. But hold off on the coffee for now.
- Gradually incorporate the wet mixture. Into the dry ingredients. While stirring. Once blended. Pour in the hot coffee. And mix until the batter. Is smooth with no lumps. The consistency will be thin.
- Pour the batter evenly. Into the prepared pans. Bake for about 35 minutes. Or until a toothpick inserted into the center. Comes out clean.
- Let the cakes cool. In the pans for a while. Then transfer them to a wire rack. To cool completely. You can make the cakes in advance. And store them in the refrigerator. For a day or two before frosting.
For the Frosting:
- Melt the semisweet chocolate. Using a double boiler. Or microwave (in short intervals). Stir until smooth. Then allow it to cool slightly.
- In the bowl of a stand mixer. With a paddle attachment. Beat the softened butter. For a couple of minutes. Until it's creamy. And lighter in color. Gradually add powdered sugar. Salt, and vanilla extract. Mixing on low-medium speed. Until smooth.
- Whisk the sour cream. Into the cooled melted chocolate. This will balance the temperature. Between the two. Before adding to the butter mixture.
- Add the chocolate-sour cream mixture to the bowl. And beat at low speed. Until well blended.
- If the frosting feels too soft. Place it in the refrigerator. For 10-15 minutes to firm up. Once ready. Stir it thoroughly. Before spreading it onto the cake.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
