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Chocolaty Chocolate Cake
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Description
This is an amazingly chocolatey moist cake. The kind of cake that cures my craving for chocolate, the kind of cake that makes me glad I like cake and lets me forget about my waistline!
Ingredients
- Butter, For Greasing The Cake Pans
- 1-¾ cup Unbleached All-Purpose Flour, Plus More For Pans
- 2 cups Sugar
- ¾ cups Natural High Fat Cocoa
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Buttermilk
- ½ cups Unsweetened Applesauce
- 2 whole Extra-large Eggs At Room Temperature
- 1 teaspoon Pure Vanilla Extract
- 1 cup Fresh Brewed Coffee, Cooled To Room Temperature
Preparation
Preheat your oven to 350ºF. Butter 2 (9-inch) round cake pans. Line with parchment paper, then butter and flour the pans; tap out any excess flour.
In the bowl of your mixer, sift the flour, sugar, cocoa, baking soda, baking powder, and salt. With the paddle attachment in place, mix on low speed until combined. In another bowl, combine the buttermilk, applesauce, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the cooled coffee and mix just to combine, scraping the sides and bottom of the bowl with a spatula to get all the ingredients incorporated.
Evenly pour the batter into the prepared pans and bake for 35 to 40 minutes, rotating them halfway through, until a cake tester comes out clean. Cool in the pans for 25 minutes, then turn them out onto a cooling rack, remove parchment paper and cool completely.
See my Recipe Box for yummy frostings options but I like my Chocolate Buttercream frosting the best with this chocolate cake!
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4 Comments
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kerikansas on 3.17.2011
newchef- you will not taste the coffee. Coffee really does just enhance the chocolate’s flavor. I’m not a coffee drinker but I never make chocolate cake or brownies or even chocolate fondue without coffee. I have several friends and family members who HATE (their words) coffee and the smell of coffee—but they love my chocolate baked goods. Some have no idea there is chocolate in them, some do. Just want to reassure you! You could make your coffee weak–or buy a cup and dilute it. Otherwise, just use plain water. I wouldn’t add anything else, this recipe sounds perfect–a lot like Ina Garten’s recipe which is pretty darn perfect. Happy baking!
newchef on 3.17.2011
Laurie, I’m not a coffee fan and I need a chocolate fix. What can I substitute for the coffee?
Laurie - Simply Scratch on 3.16.2011
Hi! There are two types of premium cocoas. Natural and Dutch. The Natural is a dark, bittersweet cocoa and is perfect for baking while the Dutch is better for hot cocoa and coffees etc. I hope this helps! I get mine through Penzeys Spices http://www.penzeys.com!
amanda79 on 3.15.2011
What is ‘Natural High Fat Cocoa’? I’ve never heard of it.