This recipe is just the much-requested 9×13 model of my well-known chocolate cake. This cake has gotten rave evaluations for its wealthy, decadent chocolate taste, and boy is it simple to make. Now, you may get all of that attempted and true, scrumptious chocolatey goodness in a easy 9×13 pan, and high it off with a decadent chocolate fudge frosting.

Strive my authentic, three-layer Most Wonderful Chocolate Cake or the cupcake model!

Why My Recipe

• The batter is made in only one bowl to make your life simpler!
• Buttermilk and vegetable oil make this cake extremely moist.
• Full with a wealthy, chocolate fudge frosting.

This chocolate cake is the form of simple, no-fuss dessert that saves birthdays, random Tuesdays, and late-night cravings alike. This recipe requires a trusty 9×3 pan—no fancy layers or stacking shenanigans. Due to buttermilk and vegetable oil, it stays shockingly moist with a wealthy, deep chocolate taste that makes boxed mixes look downright unhappy. And that do-it-yourself buttercream? Comfortable, fluffy, and candy sufficient to make you lick the spatula when nobody’s watching.

Ingredient Notes

• All-Function Flour: Follow all-purpose for this one for the perfect texture. Cake flour doesn’t maintain up properly.
• Unsweetened Cocoa Powder: We advocate Hershey’s cocoa powder because it’s broadly out there. You may also use higher-quality choices like Ghirardelli or these from specialty chocolatiers, although they might be dearer.
• Baking Soda & Powder: Test the expiration date to make sure correct leavening.
• Granulated Sugar: Follow customary granulated sugar for greatest outcomes.
• Buttermilk: Provides moisture and a slight tang to stability the sweetness.
• Eggs: Room-temperature eggs make for a fluffier cake. To heat eggs rapidly, submerge them in a bowl of heat water for five minutes.
• Vegetable Oil: Gives important moisture for the softest cake texture.
• Vanilla Extract: Use a full tablespoon to convey out the daring vanilla taste. Go for pure vanilla extract if attainable for the perfect outcomes.

Kinds of Cocoa Powder

Unsweetened cocoa powder, particularly Hershey’s model, was used on this cake recipe as it’s the most generally out there. You may also use higher-quality cocoa powders equivalent to Ghirardelli or these from specialty chocolatier outlets, however they are often costly. It is suggested to keep away from utilizing cheap retailer manufacturers as they have a tendency to not produce the perfect outcomes.

Dutch-process cocoa powder is a sort of cocoa that has been handled with an alkali to neutralize its acidity. It has a milder taste and darker shade than pure cocoa powder, and can be simpler to dissolve in liquids. When utilizing dutch-process cocoa powder rather than unsweetened cocoa powder in a recipe, it is very important contemplate that it might behave in another way on account of its decrease acidity. Nonetheless, on this recipe, dutch-process cocoa can be utilized with out making another modifications.

*For the dark-colored frosting in these pictures, Hershey’s Particular Darkish Unsweetened Cocoa Powder was used.

Why Vegetable Oil?

Some of the incessantly requested questions I get is why the cake makes use of vegetable oil as a substitute of butter. Whilst you definitely can use butter rather than vegetable oil in the identical quantity, you’ll find yourself with a drier chocolate cake. It has to do with the way in which that the fats clings to the cocoa powder.

Should you don’t wish to use vegetable oil, use one other neutral-flavored oil instead relatively than butter. Avocado oil, canola oil, or grapeseed oil are all choices.

Frosting Choices

I’ve included a decadent chocolate fudge frosting with this recipe, however you’ll be able to all the time swap issues up and use an alternative choice.

Chocolate Ganache: Solely 2 substances—chocolate and heavy cream. It’s usually used as icing or as a filling. Some cooks even use it as a dipping sauce paired with fruit like strawberries. You’ll additionally see it on donuts and cupcakes. It’s wealthy, thick, and candy.

Browned Butter Frosting: A bit of nuttiness with a toasted caramel-like taste is what makes this frosting a stand-out.

Cream Cheese Frosting: This frosting is creamy, thick, and has a slight tang. Merely add cocoa powder for a chocolate model.

Pistachio Buttercream Frosting: This frosting has a clean, buttery consistency with a slight crunch from the blended pistachio nuts. This frosting pairs so properly with chocolate cake. Assume Dubai chocolate bar—the mix can’t be beat.