Updated: May 2
Decadent chocolate cake is incredibly delicious, quick, and easy to make! It’s made with basic pantry ingredients including flour, baking powder, baking soda, white sugar, milk, expresso powder, canola oil, and vanilla extract. This rich, fudgy chocolate cake will satisfy your chocolate cravings. It’s moist, fluffy, and coated with an amazing chocolate buttercream frosting which makes it perfect for chocolate lovers. This decadent chocolate cake recipe is ideal for any occasion including holidays, and birthdays
Preparation and Cooking Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1 cup white granulated sugar
1 large egg
½ teaspoon espresso powder
1 cup all-purpose flour
½ teaspoon salt
¼ cup canola oil
1¼ teaspoons baking soda
½ cup milk
⅓ cup unsweetened cocoa powder
½ cup boiling water
1 teaspoon vanilla extract
1 teaspoon baking soda
Chocolate Buttercream Frosting:
2½ cups of confectioner’s sugar
¼ teaspoon expresso powder
1 teaspoon vanilla extract
1¼ cups butter softened
¼ cup milk
½ cup unsweetened cocoa powder
6-inch cake pans
Preheat the oven to 350 degrees F. Spray two 6-inch cake pans with non-stick spray.
Using an electric mixer, whisk sugar, flour, salt, expresso powder, baking soda, and baking powder together in a bowl.
Whisk until well combined. Add canola oil, milk, vanilla extract, and eggs to the flour mixture and mix together on medium speed until just combined. Turn down the speed and gently add the boiling water to the batter and mix until just combined.
Evenly divide the cake batter between the two 6-inch prepared pans. Bake for at least 30 minutes until a toothpick inserted in the middle of the cake comes out clean. Remove the cakes from the oven and let them cool for at least 8-10 minutes. Then remove them from the pan and cool transfer them to a cooling rack.
To make the chocolate buttercream frosting, Add unsweetened cocoa powder to a bowl and use an electric mixer to whisk through to remove any lumps. Add butter and whisk until just combined.
Add 1 cup of sugar and 1 tablespoon of milk. After each addition has been well combined, increase the mixer to high speed for at least 1 minute. Carry out the same process for the remaining milk and sugar.
Add expresso and vanilla extract and mix until just combined. Add extra milk, 1 tablespoon at a time if the frosting looks too dry until you achieve your desired consistency. If it looks too wet, add extra confectioner’s sugar, 1 tablespoon at a time until you achieve the right consistency.
Apply the chocolate buttercream frosting on the cake.
1. You can replace canola oil with vegetable oil or melted coconut oil. You can also use buttermilk, or plant-based milk such as almond milk, or soy milk for this recipe.
2. The boiling water makes the batter very thin and gives it a deeper chocolate flavor making it incredibly delicious.
3. The cakes can be stored in the freezer for about 2 months, simply wrap them with plastic wrap and then with foil. Place each cake layer in a freezer bag and store them in the freezer. Thaw them overnight in the refrigerator with the wrapping intact. Frost the cake layers the next day before serving.
Calories: 427 | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Carbs: 71g | Cholesterol: 34mg | Sodium: 395mg | Fiber: 4g | Sugar: 97g
Nutritional information is a guide only.
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