CHOCOLATE CHOCOLATE CAKE

Category

Sweet, Bitter

Form

Tender, Moist

Function

Structure, Familiarity

CHOCOLATE CHOCOLATE CAKE

CHOCOLATE CHOCOLATE CAKE

Difficulty: Easy
Yield

1

8in cake
Prep

5

minutes
Cook

20

minutes

A 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.