The is the moistest and richest homemade chocolate cake recipe I have ever tried! I like to frost it with a simple buttercream and use fresh strawberries for a garnish. If you are tired of making dry textured homemade cakes, give this recipe a try! It makes 12-14 servings.
MOIST AND RICH HOMEMADE CHOCOLATE CAKE
3 cups sifted all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups unsweetened cocoa
2 1/2 cups strong coffee
1/2 cup unsalted butter at room temperature
2 tsp unsalted butter at room temperature
1/3 cup vegetable oil
1 1/2 cups fine granulated sugar
1 1/2 cups dark brown sugar
5 large eggs
2 tsp pure vanilla extract
Set oven to 350 degrees.
Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
Sift the flour, baking powder, baking soda, and salt.
Set aside.
Whisk the cocoa and coffee together until smooth (no lumps).
Set aside.
In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
Add sugars, beat for 10 minutes.
Add eggs, beat 5 minutes.
Add vanilla, beat until blended.
Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
Pour into prepared pans.
Bake for about 25 minutes, or until an inserted toothpick comes out clean.
If making cupcakes, bake for about 20 minutes.
Spread frosting over layers, and frost entire cake.
Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.