This is an easy chocolate cake recipe with amazing chocolate flavor that you can whip up in no time for birthdays or dinner parties! One thing to note is that it is adapted to high altitude. If you are under 4500 ft, lower the amount of flour and raise the baking soda and powder amounts slightly!
The Best Easy Chocolate Cake
Rated 5.0 stars by 1 users
Cuisine
American
Servings
16
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
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1 cup + 2 tbsp Rouge de Bordeaux Flour
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¾ cup granulated sugar
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⅓ cup unsweetened, Dutch-processed cocoa powder
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1 tbsp instant espresso powder or instant coffee (opt)
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½ tsp baking soda
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¼ tsp baking powder
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½ tsp salt
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2 large eggs, room temperature
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½ cup whole milk, room temperature
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½ cup sour cream, room temperature
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½ cup vegetable oil
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1 ½ tsp vanilla extract
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1 cup unsalted butter, softened to room temperature
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1 ½ cups powdered sugar
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½ cup unsweetened, Dutch-processed cocoa powder, sifted to break up lumps
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1 ½ tsp meringue powder, optional
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1/8 tsp salt
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1 tsp vanilla extract
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1-2 tbsp milk, if needed
Chocolate Icing
Directions
Preheat the oven to 350 F, and spray the bottom of one 8-inch cake pan with non-stick spray.
In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
Separately, whisk together the eggs, milk, sour cream, oil and vanilla. Add the wet ingredients to the dry, and whisk until combined, about 15 seconds.
Pour the batter into your cake pan. Bake on the center oven rack for about 32-35 minutes, until the top of the cake springs back when lightly touched, or a toothpick inserted in the center comes out clean.
Set the pan on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Icing
NOTE: I just iced the top of my cake… if you would like to ice the sides, make one and a half times the icing recipe! In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on medium speed for 1 minute until smooth.
With the mixer on low, gradually add the powdered sugar, cocoa powder, meringue powder and salt, mixing to combine.
Add the vanilla, and increase the speed to medium (#4-6 on a Kitchen Aid mixer); whip for 4-5 minutes until very light and fluffy, scraping the bowl down occasionally, and only adding the milk if needed for desired consistency.Turn the speed down to "stir" and mix for 2 minutes to eliminate big air bubbles.
Remove the cooled cake from the pan, and ice and decorate as desired. Enjoy!