This Best Chocolate Cake recipe makes for the most flavorful, moist, and tender chocolate cake you've ever tasted! Everyone LOVES it and you don't even need a mixer to make the batter.
3sticks (340 grams) unsalted butter,cut into 12 pieces and at room temperature
12ounces(340 grams) semisweet chocolate,melted and cooled slightly
1teaspoonvanilla extract
Instructions
Make the cake:
In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
In a small bowl, whisk together the flour, sugars, salt, and baking soda.
Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix. Batter will be thin.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
Make the frosting:
Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes. Remove from heat and carefully wipe the bottom of the bowl dry.
Fit stand mixer with whisk attachment (not the paddle attachment) and beat the egg white mixture on medium speed until cooled and thickened, about 5 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.
Assemble:
Place one cake layer on a cake turntable or cake stand. Spread an even layer of frosting all over the cake layer, pushing it out over the edge slightly. Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat. With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.
Video
Notes
*If you don’t have espresso powder, you can use 1 cup hot coffee in place of the powder + boiling water.**Make sure your vegetable oil is fresh and doesn’t have an off smell before using. Feel free to use melted coconut oil instead, if preferred. To Make Chocolate Cake Ahead of Time: Cake Layers: Wrap unfrosted, un-cut, cooled cake layers in several layers of plastic wrap and place inside a freezer bag. Store at room temperature for up to 5 days, or in the freezer for up to 2 months. Thaw overnight in the fridge. Frosting: Frosting can be made 1 day ahead of time and stored in an airtight container in the fridge. Let come to room temperature and beat on low with a paddle attachment until creamy. If frosting appears runny or curdled, microwave about 1/4 cup for 5-10 seconds, then mix back into bowl and beat on medium-high until smooth. Alternatively, freeze the frosting in a ziptop bag or airtight container for up to 1 month. Defrost in the fridge overnight, then let come to room temperature before whipping in the stand mixer on low until light and smooth.