This is the only chocolate cake recipe you will ever need. Ever.
It is moist, light, intensely chocolatey, and– to top it all off– it’s the easiest recipe on the planet. Half the time when people say “I have the best recipe for chocolate cake!” It’s THIS recipe. Thank you, Barefoot Contessa, for supplying us with a wonderful addition to the world of food.
This time around I went with coffee buttercream and Heath Bar toffee bits, because…I don’t really need to explain myself. It was delicious. Amen.
The cake is pretty delicate and has a fine crumb, so be wary when you start to frost– bits of cake may start to come up and mix in with your icing.
The Best Chocolate Cake
from Barefoot Contessa
1 3/4 c flour
2 c white sugar
3/4 c cocoa
2 t baking soda
1 t baking powder
1 t salt
1 c buttermilk
1/2 c oil
1 t vanilla
1 cup hot coffee
Preheat oven to 350. Grease and line your baking pans with parchment (you can either do 3 6″ pans or 2 8″ or 9″ pans. You MUST line them with parchment. This is not optional. This cake sticks like the devil to the bottom of pans and you will kick yourself if you do not use parchment.) In a mixing bowl, whisk together the dry ingredients (flour, sugar, cocoa, soda, powder, and salt). In a separate bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low, slowly add the wet ingredient mixture, until just incorporated. Scrape down the sides of the bowl and slowly add the hot coffee. It will be very, very liquidy. Divide the batter evenly between your pans and bake for 30-35 min (6″ pans), 25-30 min (8″ or 9″ pans), or 15-20 minutes (cupcakes). Let cool completely and frost with whatever your heart desires. Or just eat it straight, because it is magical.
Seriously, though. Best cake ever.