
CHOCOLATE CHOCOLATE CAKE
Difficulty: Easy
Yield
1
8in cakePrep
5
minutesCook
20
minutesA soft, cocoa-rich cake with bittersweet chocolate chips folded in for texture. Buttermilk and coffee give it the moisture. You get bite, sweetness and a bitter finish without needing a ganache to carry it through. The only chocolate cake recipe you’ll ever need.
Ingredients
80 g all-purpose flour
50 g unsweetened cocoa powder
150 g granulated sugar
3/4 tsp baking powder
3/4 baking soda
1/4 kosher salt
120 ml buttermilk, room temp
30 g plain greek yogurt, unsweetened
55 g neutral oil
1 large egg, room temp
1 tsp vanilla extract
50 g hot brewed coffee
50 g bittersweet chocolate chips
Method
- Preheat the oven to 350F / 180C. Grease an 8″ round cake pan. Line with parchment paper, then spray with cooking spray.
- In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, oil and vanilla until smooth.
- Add the flour, sugar, cocoa powder, baking soda, baking powder and salt and mix until the flour is incorporated, but do not overmix.
- Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Fold in the chocolate chips.
- Pour the batter into the cake pan and bake 20 to 25 minutes, until the tops are just set and just barely wiggly in the center. Do not use a toothpick to test or it will be overbaked.
- Remove and let cool five minutes, then run a knife around the edges of the pan. Invert the cake onto a cooling rack. Let the cake cool completely before frosting.