Taste the most flavourful, moist, and tender chocolate cake ever with this Best Chocolate Cake recipe! You can make the batter without a mixer and everyone loves it.
Ingredient
– 8 ounces (227 grams) bittersweet chocolate– 2/3 cup (57 grams) Dutch-process cocoa, sifted– 2 teaspoons instant espresso powder– 1 cup boiling water– 1 3/4 (222 grams) cups all-purpose flour– 1 cup (200 grams) granulated sugar– 1/2 cup (100 grams) packed light brown sugar– 1 teaspoon salt– 1 teaspoon baking soda– 1 cup (227 grams) sour cream– 1/2 cup vegetable oil– 4 large eggs plus one egg yolk– 1 tablespoon white vinegar– 2 teaspoons vanilla extract
Direction
1
Put chocolate, cocoa, and espresso powder in a medium heatproof bowl. Pour hot water on mixture. Cover and wait 5 min. Whisk mixture gently and let it cool.
2
Meanwhile, heat the oven to 350°F. Grease and flour two 8-inch round cake pans. Mix flour, sugars, salt, and baking soda in a small bowl.
3
Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into cooled chocolate mixture until smooth. Stir the flour mixture until smooth, avoiding overmixing. Batt will be thin.
4
Pour the batter into the pans and bake until a cake tester or toothpick comes out clean, 35–40 minutes. Cool in the pans for 30 minutes, then carefully transfer to a cooling rack to finish cooling.
5
Mix sugar, egg whites, and salt in a stand mixer. Put bowl over 1-inch simmering water saucepan. Gentle, constant stirring for 3 minutes until sugar dissolves, mixture thickens and foams, and candy or digital thermometer reads 150°F.
6
Whisk egg white mixture with stand mixer whisk attachment on medium speed for 2 minutes until slightly cooled and thickened. Butter piece-by-piece until creamy. Worry not if the mixture looks curdled.
7
Continue beating until smooth. If the butter gets too warm and greasy, refrigerate the bowl for 10–15 minutes and beat until smooth.Mix chocolate and vanilla. Scrape bowl sides and beat medium-high for 30 seconds until fluffy.
8
Turn the other cake layer upside-down on frosting for flat cake. Spread the remaining frosting on the cake and smooth the edges with an offset spatula. Refrigerate or serve for 2 days. Bring to room temperature an hour before serving.