Best Ever Chocolate Cake
There is not much I enjoy eating more than chocolate cake. This is a recipe my mother gave me that is my favorite homemade cake recipe I've found so far.
There is not much I enjoy eating more than chocolate cake. This is a recipe my mother gave me that is my favorite homemade cake recipe I've found so far.
- Carbohydrate 1493.6732 g
- Cholesterol 2119.88 mg
- Fat 220.10722 g
- Fiber 12.030200173229 g
- Protein 101.05362 g
- Saturated Fat 30.330015 g
- Serving Size 1 1 Serving (2548g)
- Sodium 3936.486 mg
- Sugar 1481.64299982677 g
- Trans Fat 11.479167 g
- Calories 8210 calories
Step-by-step
- Preheat oven to 325 degrees
- Sift together dry ingredients
- Add oil, coffee, and milk; mix at medium speed for 2 minutes
- Add eggs and vanilla, and mix for 2 more minutes ***BATTER WILL BE THIN***
- Pour into a pan of your choice. There is enough batter for a single 9x13 inch pan, two 9 inch round pans, a single bundt pan, or 30 regular sized cupcakes.
- Bake until a toothpick inserted into the middle of the cake comes out completely clean. Cooking times vary largely by oven and pan type.
Mixing the batter requires precisely two minutes of medium-speed agitation after adding the liquid fats, ensuring the gluten develops enough structure without toughening the crumb. Sifting the flour, baking soda, baking powder, salt, sugar, and cocoa beforehand prevents pockets of leavener from causing uneven rising in the pan. Hot coffee acts as a solvent for the cocoa solids, blooming the fat-soluble compounds to intensify the chocolate flavor profile far beyond what water achieves. Baking at 325 degrees Fahrenheit compensates for the high sugar content, which lowers the overall caramelization threshold and risks burning if subjected to standard high heat. Pouring the thin batter into two nine-inch round pans requires watching for a clean toothpick insertion around the thirty-minute mark to prevent dryness. Cold milk adds necessary acidity to react with the baking soda, releasing carbon dioxide bubbles that expand inside the oven heat. Pair slices with lightly sweetened whipped cream to cut through the dense, bitter notes of the cocoa without adding competing sweetness. Storing the baked layers wrapped tightly in plastic at room temperature keeps moisture locked in for up to two days before frosting.
