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    Home » Recipes » Classic Baking

    The Best Chocolate Cake

    Modified: Feb 7, 2023 · Published: May 18, 2020 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    Our very favorite chocolate cake recipe -- it truly is "the best chocolate cake".

    Chocolate cake

    The Best Chocolate Cake

    Chocolate cake, chocolate cake, how do I love thee?; you are the very fairest of cakes, the truest and bluest and luscious-est of cakes, a cake I covet, a cake I will always choose if there is a choice of cake, a cake that is never a dark horse, a cake that walks by itself through the dark alleys of cakes advertising whimsy and panache and something different maybe with bananas and raspberries and a boozy creme filling -- no! I will always, always come back to thee, o best beloved chocolate cake, especially if you boast a good, comforting, delicious sturdy heft and not a hint of dry crumbles and are piled, please and forever, with a fluffy whipped chocolate butter cream.

    My particular favorite chocolate cake, continuing in the theme of favorite recipes I don't care to mess around with is my forevermore go-to. Back in the days before children -- the days when I could pop off to a yoga class after work on a Thursday, go for a two-hour run on a Sunday, waste hours in the library, read the paper in bed with a cup of coffee on the weekends, actually have a conversation with my husband: those days when I was busy but my time was my own -- I experimented with different variations of the same recipe and on this site you will, in fact, find at least several very good chocolate cake recipes.

    I used to be partial to Alice Waters' chocolate cake from "The Art of Simple Cooking" but I think it called for a mixer and these days I try to keep it as simple as possible. I also don't fool around much with variations nowadays; when I hit on a good recipe I keep it and repeat it and don't think about it.

    This one comes by way of Sarah Keiffer's Vanilla Bean Blog and it's a winner. I tweaked the original recipe a bit, incorporating olive oil, whole wheat flour, and Greek yogurt. It's so good so good! I put the batter in a tube pan, make a very chocolatey, velvety buttercream with which to frost it, and it's easy peasy. This is in my every two-week baking rotation or so and it also pops up when I make birthday cakes or cakes.

    Chocolate cake

    Why You'll Love This Recipe

    Rich and and satisfying, this is a totally solid chocolate cake. It's also versatile: You can bake it in two cake rounds, a large bundt pan, or a tube pan (make sure to use a baking sheet to catch any drips). You can fill or frost it with anything you like -- I am partial to a very chocolatey buttercream, but ganache or even just plain whipped cream would be delightful too.

    Ingredients for the Best Chocolate Cake

    • Whole wheat flour
    • All purpose flour
    • Baking powder and baking soda
    • Fine sea salt
    • Unsweetened cocoa powder
    • Olive oil
    • Eggs
    • Greek yogurt
    • Whole milk
    • Pure vanilla extract
    • Coffee - You can substitute boiling water for the coffee in this recipe.
    Chocolate cake

    Storage

    Store cake, tightly covered, in the fridge for 5 days. Serve cold or at room temperature.

    FAQ

    Is chocolate cake better with oil or butter?

    According to epicurious.com, the texture of cakes made with oil is generally superior to the texture of cakes made with butter. I love olive oil in this chocolate cake recipe.

    Should I use cake flour or all purpose for chocolate cake?

    I personally feel that the flour should suit the cake and in this cake, I love the nice, firm, dense crumb that the whole wheat flour and all-purpose flour creates.

    What is the best cake flavor in the world?

    Don't even ask this question! You know the answer -- it's chocolate.

    Chocolate cake
    Prevent your screen from going dark

    The Best Chocolate Cake

    Nicole Spiridakis
    The most flavorful - and our absolute favorite - chocolate cake recipe.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 445 kcal

    Ingredients
      

    • 1 cup all purpose flour
    • ¾ cup whole wheat pastry flour
    • ¾ cup unsweetened cocoa powder
    • 1 cup sugar
    • 1 cup brown sugar light or dark brown
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon fine sea salt
    • ½ cup Greek yogurt whole fat, plain
    • ½ cup whole milk
    • 1 cup hot, fresh-brewed coffee

    Frosting

    • ¾ cup unsalted butter at room temperature
    • ½ cup semisweet chocolate chips
    • 2 cups powdered sugar
    • 1 tablespoon whole milk

    Instructions
     

    Make Cake

    • Preheat the oven to 350°F. Grease a tube pan or two 9-inch cake rounds and line with parchment. Have a baking sheet ready.
    • In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt. In a medium bowl, combine the yogurt, milk, olive oil, eggs and vanilla. Slowly add the wet ingredients to the dry using a wooden spoon or rubber spatula. Then add the coffee and whisk lightly or stir just to combine, scraping the bottom of the bowl with a rubber spatula.
    • Pour the batter into the prepared pan, place the pan on the baking sheet to catch any drips, and place in the oven, and bake for 35-40 minutes, until a cake tester comes out clean. Remove from oven and cool in the pan for 30 minutes, then carefully turn the cake out onto a cooling rack and cool completely before frosting.

    Make Frosting

    • Melt the chocolate over a double boiler or a metal bowl set over a pot of simmering water. Set aside to cool slightly.
    • In a large bowl, whip the butter with a mixer until it is smooth and fluffy. Add the melted chocolate and the powdered sugar and whip to combine, then add the milk (more if needed) to make a smooth, fluffy frosting. Frost the top and sides of the cake with the frosting. 

    Nutrition

    Serving: 1 sliceCalories: 445kcalCarbohydrates: 76gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 33mgSodium: 428mgPotassium: 220mgFiber: 4gSugar: 58gVitamin A: 378IUCalcium: 78mgIron: 2mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    5 from 1 vote (1 rating without comment)

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    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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