The Best Chocolate Cake Recipe Ever

The Best Chocolate Cake Recipe Ever

“Let them eat cake”! This cake reminds me of my all time favorite movie, Marie Antoinette! Sometimes you just have to spoil yourself and indulge in a slice of cake. Is there really anything more delectable than a slice of cake paired with hot tea? I think not! Such a simple dessert yet so decedent. Make sure you make it with the buttercream frosting recipe below. After all, it just makes the cake. If you are looking for the best chocolate cake recipe ever, be sure to give this one a try!

Oh chocolate cake, the most delicious mouthwatering dessert. Sometimes I forget about how yummy a simple treat like cake can be. This is my favorite recipe for chocolate cake. I can’t remember where I found this recipe, but I have been using it for about 15 years. Today I made this cake for Valentine’s day and put a little spin on it! I added in fresh raspberries to the batter and it sure is scrumptious.

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Fresh Raspberries

Need an excuse to make this cake? I didn’t think so but just in case you do, did you know that raspberries contain potassium, vitamin c, omega-3 fatty acids and manganese? These essential vitamins and nutrients have heart healthy benefits that can prevent stoke and reduce blood pressure. What a great reason to add in fresh raspberries to your chocolate cake! They give a fantastic flavor to each bite. So go ahead and enjoy a slice or two!

Organic Ingredients

I love using organic ingredients whenever possible. While it is more expensive with the rising costs lately, I still try to opt for organic when purchasing baking staples so they are always on hand. That way eventually I know my baked goods will mostly be organic and I always feel better about feeding my family quality food. If you are able to, I highly recommend stocking up if you haven’t already. If you don’t have all the organic ingredients in your pantry at the moment, don’t worry, it will still taste good. Check out the recipe below for the best chocolate cake recipe ever!

Chocolate Cake

1¾ cups organic all-purpose flour

2 cups organic sugar

¾ cups organic cocoa powder

1/2 cup of semi-sweet chocolate chips

1 cup organic fresh raspberries

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/4 cup buttermilk

½ cup olive oil

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup hot coffee (I love Texas Pecan HEB coffee for a hint of nut flavor)

Directions

Preheat the oven to 350 degrees. Oil up two 8-inch round cake pans.

Combine flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl.

Use an electric mixer until combined. In another bowl, combine buttermilk, oil, eggs, and vanilla.

Slowly add the wet ingredients into the dry ones.

Add coffee, fresh raspberries and chocolate chips. Stir just to combined while mashing the berries, scraping the bottom of the bowl with a spatula.

Pour the batter evenly into the pans and bake for 35 to 40 minutes, until a knife comes out clean.

Cool in the pans for about 25 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up on a flat plate.

With a spatula, spread a layer of buttercream on the top only.

Place the second layer on top, and then spread the frosting evenly first on the sides and then on the top of the cake.

Slice and serve at room temperature. Enjoy!

Tip: When baking cupcakes, reduce bake time to 25-30 minutes.

Chocolate Buttercream Frosting

• 6 ounces semi-sweet chocolate
• 2 sticks of unsalted butter
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1¼ cups confectioners’ sugar

Directions

Melt the chocolate, and place it in a heat proof bowl over a pan over simmering water. Stir until melted then set aside until cooled to room temperature.

Beat the butter in the bowl of an electric mixer on medium speed until fluffy, about 2-3 minutes.

Add the egg yolk and vanilla then continue beating for 2 more minutes.

Turn the mixer on low, slowly add the sugar, then beat at medium speed, scraping down the bowl as needed until smooth and creamy.

On a low speed, add the chocolate to the butter mixture and mix until blended.

Spread on the cooled cake. Store in a cake dome for up to 3 days. Enjoy!

If you enjoyed this recipe, be sure to check out my other favorite recipes here!