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The Best Chocolate Cake Recipe...Ever

As I write this blog post I may or may not be scoffing a piece of this very cake…for research purposes - obviously. This is seriously the best chocolate cake recipe ever. I feel like I’ve tried and baked a fair few chocolate cakes in my time and this one is perfect. It’s moist, chocolatey, not too sweet and has a lovely texture.

The recipe for this delicious cake is from Simple Cake by Odette Williams and I have to say, since buying this cake book, I have referred to no other. I love how this baking book is laid out and every cake I’ve made has been really really good. In addition, the frostings and topping suggestions are exceptional (this chocolate buttercream is the first one I have ever made and actually liked). It’s the kind of book that you buy and then wonder what on earth you did before you owned it.

BEST CHOCOLATE CAKE RECIPE EVER

Recipe adapted from Simple Cake by Odette Williams
(For the pictured cake I used two 21 x 4cm pans)

INGREDIENTS
  • 1 3/4 cups (225g) all-purpose flour

  • 1/2 cup (45g) unsweetened Dutch-processed cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1/12 cups (300g) granulated sugar

  • 2 eggs, at room temperature

  • 1 cup (240ml) whole milk

  • 1/2 cup (120ml) mild flavoured oil

  • 1/2 teaspoon pure vanilla extract

  • 1 cup (240ml) hot black coffee

Preheat the oven to 350F (180C). Grease your pan and line with baking paper.

Sift the flour, cocoa, baking powder, baking soda and salt into a large mixing bowl. Add the sugar and whisk until combined.

In another large bowl, whisk the eggs, milk, oil and vanilla together. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.

Carefully pour in the hot coffee and stir until combined. The batter will be quite liqduid-y. Pour the batter into the prepared pan and bake in the centre of the oven for approximately 50 minutes or until a wooden skewer comes out clean and the top of the cake bounces back slightly when pressed.

Remove from the oven and let the cake to cool for 10 minutes in the pan before gently turning out on a wire rack facing upwards to cool completely.

Once cool, decorate the cake with frosting or leave as is.

(Next, invite a friend or two over, boil the kettle and make a big pot of tea and enjoy this cake with
a side serve of friendship and laughter - the best way to enjoy any cake).

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