It’s simple. It’s delicious. It’s light. And it pairs well with just about any frosting, flavor pairing, or decor.
Yes, I’m talking about a good ol’ chocolate cake.
Moist, light, and packed with the incredible richness of a full bar of chocolate.
This recipe is my go-to ALWAYS – I use it as a base for all sorts of cakes and cupcakes, and I can’t wait for you to try it!
- 1 1/4 cup granulated sugar
- 1/2 cup neutral flavor oil
- 2 large eggs, room temperature
- 1 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp. Baking soda
- 1/2 tsp. Salt
- 1 cup whole milk
- 1/2 cup boiling water + 1 tsp. instant coffee
- Preheat oven to 350F and grease 3 6” pans and line them with parchment paper. Set aside
- In a large bowl, whisk sugar and oil for 3-5 minutes. Add eggs one at a time and whisk until mixed in.
- Add flour and mix until combined. The batter will thicken up.
- Add half of the milk and whisk to combine.
- Sift in the salt and cocoa powder and mix until no traces remain.
- Add the remaining milk and stir to combine.
- Dissolve the instant coffee in the hot water and carefully add in to the batter.
- Whisk slowly to avoid spills — the batter will be very thin.
- Evenly distributed the batter among the 3 pans. NOTE: You may also use a 12×18 sheet pan for this.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool then frost with your favorite frosting.
My favorite frosting to pair with this cake is a whipped ganache. To make, simply combine 1 cup of hot heavy cream (I usually warm in the microwave) with 2 cups of dark chocolate chunks. Let sit for 2 minutes, then whisk vigorously to melt any remaining chocolate chunks. Let cool to room temperature, then use the whisk attachment on your mixer to whip up the ganache…it’s TOO good and TOO easy not to try!