This recipe is solely the much-requested 9×13 model of my well-known chocolate cake. This cake has gotten rave evaluations for its wealthy, decadent chocolate taste, and boy is it simple to make. Now, you will get all of that attempted and true, scrumptious chocolatey goodness in a easy 9×13 pan, and prime it off with a decadent chocolate fudge frosting.
Strive my unique, three-layer Most Superb Chocolate Cake or the cupcake model!
Why My Recipe
- The batter is made in only one bowl to make your life simpler!
- Buttermilk and vegetable oil make this cake extremely moist.
- Full with a wealthy, chocolate fudge frosting.
This chocolate cake is the sort of simple, no-fuss dessert that saves birthdays, random Tuesdays, and late-night cravings alike. This recipe requires a trusty 9×3 pan—no fancy layers or stacking shenanigans. Due to buttermilk and vegetable oil, it stays shockingly moist with a wealthy, deep chocolate taste that makes boxed mixes look downright unhappy. And that home made buttercream? Gentle, fluffy, and candy sufficient to make you lick the spatula when nobody’s watching.
Ingredient Notes
- All-Objective Flour: Follow all-purpose for this one for the most effective texture. Cake flour doesn’t maintain up effectively.
- Unsweetened Cocoa Powder: We suggest Hershey’s cocoa powder because it’s extensively obtainable. You may as well use higher-quality choices like Ghirardelli or these from specialty chocolatiers, although they could be dearer.
- Baking Soda & Powder: Verify the expiration date to make sure correct leavening.
- Granulated Sugar: Follow normal granulated sugar for finest outcomes.
- Buttermilk: Provides moisture and a slight tang to stability the sweetness.
- Eggs: Room-temperature eggs make for a fluffier cake. To heat eggs shortly, submerge them in a bowl of heat water for five minutes.
- Vegetable Oil: Gives important moisture for the softest cake texture.
- Vanilla Extract: Use a full tablespoon to carry out the daring vanilla taste. Go for pure vanilla extract if potential for the most effective outcomes.
Sorts of Cocoa Powder
Unsweetened cocoa powder, particularly Hershey’s model, was used on this cake recipe as it’s the most generally obtainable. You may as well use higher-quality cocoa powders reminiscent of Ghirardelli or these from specialty chocolatier outlets, however they are often costly. It is strongly recommended to keep away from utilizing cheap retailer manufacturers as they have a tendency to not produce the most effective outcomes.
Dutch-process cocoa powder is a kind of cocoa that has been handled with an alkali to neutralize its acidity. It has a milder taste and darker shade than pure cocoa powder, and can also be simpler to dissolve in liquids. When utilizing dutch-process cocoa powder instead of unsweetened cocoa powder in a recipe, it is very important take into account that it might behave otherwise as a consequence of its decrease acidity. Nonetheless, on this recipe, dutch-process cocoa can be utilized with out making some other modifications.
*For the dark-colored frosting in these pictures, Hershey’s Particular Darkish Unsweetened Cocoa Powder was used.
Why Vegetable Oil?
One of the incessantly requested questions I get is why the cake makes use of vegetable oil as a substitute of butter. Whilst you actually can use butter instead of vegetable oil in the identical quantity, you’ll find yourself with a drier chocolate cake. It has to do with the best way that the fats clings to the cocoa powder.
When you don’t need to use vegetable oil, use one other neutral-flavored oil as a substitute reasonably than butter. Avocado oil, canola oil, or grapeseed oil are all choices.
Frosting Choices
I’ve included a decadent chocolate fudge frosting with this recipe, however you may all the time change issues up and use another choice.
Chocolate Ganache: Solely 2 elements—chocolate and heavy cream. It’s usually used as icing or as a filling. Some cooks even use it as a dipping sauce paired with fruit like strawberries. You’ll additionally see it on donuts and cupcakes. It’s wealthy, thick, and candy.
Browned Butter Frosting: Slightly nuttiness with a toasted caramel-like taste is what makes this frosting a stand-out.
Cream Cheese Frosting: This frosting is creamy, thick, and has a slight tang. Merely add cocoa powder for a chocolate model.
Pistachio Buttercream Frosting: This frosting has a clean, buttery consistency with a slight crunch from the blended pistachio nuts. This frosting pairs so effectively with chocolate cake. Suppose Dubai chocolate bar—the mix can’t be beat.
Storage Directions
Retailer frosted cake in an hermetic container at room temperature for as much as 2 days. For cream cheese or perishable frostings, retailer within the fridge for as much as 4 days.
Freeze unfrosted cake in plastic wrap with a layer of aluminum foil to forestall freezer burn. Freeze for as much as 3 months. Thaw within the fridge in a single day earlier than adorning.
Freeze frosted desserts on a baking sheet till stable, then wrap tightly in plastic wrap and aluminum foil. Retailer for as much as 2 months. Thaw within the fridge in a single day earlier than serving.
