This Scrumptious Chocolate Cake is rich in flavor and super fluffy! Chocolate heaven.
Well … here I am! With another sweet and delicious recipe. My daughter told me the other day that I should post more savory recipes. She is absolutely right. Please, don’t believe we eat sweets all the time. But, it happens that these sweet recipes inspire me more. Why? Perhaps, the culprit is my uncontrollable sweet tooth? Probably! Moreover, the sweets are so beautiful to photograph!
Speaking of photography, I think I have a prop addiction. Oh my! I can’t stop buying new things. The worst part is that I do not have much space to store them. For now, I finally organized my kitchen pantry and manages to gain some space. I bought those cute metal plates – that you see in the photos- in an online store from Spain, Cosas con Encanto, that always surprises me with little cool things.
Back to the recipe!
You will not believe how delicious this cake is! Rich in flavor and fluffy … mmm. I had always wanted to find a recipe to make a cake like this. The recipes I had tried before, were good, but this one is out of this world. I made it for Thanksgiving. Since we already had quite some time eating pumpkin desserts I thought it would be good to prepare something different.
Everyone LOVED it!!
This is not an eggless recipe! This is the recipe that I used to make before my daughter was diagnosed with egg and nuts allergies. If you’re looking for eggless recipes, click here to browse.
Scrumptious Chocolate Cake
Chocolate Cake Batter:
- 1 1/2 cups boiling water
- 1 1/2 tablespoon instant espresso coffee
- 3 oz dark chocolate, chopped
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated white sugar
- 1 1/2 cups dark brown sugar
- 1 1/2 cups natural cocoa powder
- 2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon kosher salt
- 3 large eggs, at room temperature
- 3/4 cup corn oil (or any other flavorless oil)
- 1 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 4 egg whites, at room temperature
- 1 cup sugar
- Pinch of salt
- 1 lb (4 sticks) unsalted butter, at room temperature and cut into small cubes
- 2 teaspoon pure vanilla extract
- 4 1/2 oz dark chocolate, melted
- Preheat the oven to 300º F. Spray 3 9-inches pans with baking spray. Set aside.
- In a small bowl mix the boiling water and the instant espresso coffee until combined. Add chopped dark chocolate and stir until the chocolate is melt. Set aside.
- In a large mixing bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until everything is well incorporated. Set aside.
- With an electric mixer beat the eggs on medium-high speed until they are well blended, about 2 minutes. Add the coffee and chocolate mixture, oil, buttermilk vanilla, and almond extract and beat for an additional 30 seconds. Add the dry ingredients mixture, about a cup at a time. Beat until all the dry ingredients are incorporated.
- Divide the batter in 3 and pour into the previously prepared pans. Bake in the oven 30 – 40 minutes or until a skewer inserted in the center comes out clean.
- Remove from the oven and allow to cool for 10 min in the pan before inverting onto a wire rack to cool completely.
While the cakes cool prepare the frosting:
- Beat- with the wire attachment- the egg whites to a stiff peak at high speed. Add sugar and salt and continue beating for 2 minutes. Add a few cubes of butter at the time, do not add more butter until the previous one is fully incorporated, continue to add butter until it has all been added. The mix will look curdled but don't worry! With the paddle attachment on your mixer continue beating and add the vanilla and melted chocolate; continue mixing until everything is well incorporated and look smooth and creamy.
- If your cakes are not even you can cut them with a wire cake cutter. Just set your cake on a flat, level surface. Hold the cake cutter by the handle and pull it evenly through the cake. The cake has to be completely cool to do this or it may crumble.
- Place the first cake on the platter or cake stand and frost. Add some frosting on top (about 1 cup) and spread evenly. Do the same with the 2nd and 3rd layer. Finally, put the rest of the medium-high over it, spreading evenly and working your way down the sides until you have a thin layer of frosting over the entire cake.
Adapted from Eat the Love
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