Best-Ever Chocolate Cake Recipe

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cups (312.5 g) + 1 tablespoon all purpose flour 3 cups (600 g) granulated sugar 1 cup (86 g) + 1 tablespoon Dutch-process cocoa powder 1 tablespoon baking soda teaspoons (1.5 teaspoons) baking powder teaspoons (1.5 teaspoons) salt

Ingredients

White Scribbled Underline

Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside. 

In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. 

In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. 

Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin). 

Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven.  

Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes.