• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Cakes and Cupcakes

    Best Chocolate Cake

    Published: Feb 1, 2010 · Modified: Apr 9, 2015 by Coleen · This post may contain affiliate links.

    This is the chocolate cake recipe from a bakery that I worked at back in late 2006. I think it's the best chocolate cake I've ever tasted. It's very moist and the addition of coffee enhances chocolate flavor. The amount of batter that this recipe makes is enough for about two double-layer 8- or 9-inch round cakes. Again, it's primarily in weight measurements, not volume. Do not skip greasing and parchment-lining the cake pans — otherwise the cake will stick. 

    Chocolate Cake
    Recipe by Ann B. 

    Ingredients

    • 9 ½ oz unbleached, all-purpose flour
    • 15 oz sugar
    • 3 ½ oz unsweetened cocoa
    • ½ oz baking soda
    • ½ teaspoon salt
    • 2 large eggs
    • 1 cup water
    • 1 cup coffee (add 1 ¼ tablespoons instant coffee to 1 cup boiling water)
    • ½ cup vegetable oil
    • 1 ¼ teaspoon pure vanilla extract

    Directions

    1. Combine water and coffee, set aside to cool.
    2. Sift flour into mixing bowl. Sift sugar and cocoa together into mixing bowl. Stir in baking soda and salt.
    3. Add the eggs and oil, and half of the coffee/water mixture, and mix on low speed until combined.
    4. Scrape the bowl.
    5. Add the remaining coffee/water mixture and vanilla, and mix on medium-high for 3 minutes.
    6. Divide batter into greased- and parchment-lined pans and bake at 310 degrees until cake tester inserted in the middle comes out clean (about 45 minutes for two 9-inch round pans).

    More Cakes and Cupcakes

    • Lemon Pound Cake
    • Caramel Apple Crumb Cake
    • King Bundt Cake
    • Chocolate-Covered Strawberry Layer Cake

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme