Homestyle Chocolate Cake
No frosting needed
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Homestyle Chocolate Cake
View recipe on notesontoast.com
A chocolate cake craving I had all day — not one with frosting or chocolate chips, not a pound cake either. I was looking for a homestyle cake, just the cake. This recipe lived up to all of my expectations.
I made it late at night after putting my daughter to bed. In that small pocket of time and space that has become my sanctuary. I wanted chocolate cake immediately and wrestled with whether to go through the hour and a half that this recipe takes from start to finish, or resort to an express microwave recipe. A mug cake is never a good idea. I chose delayed gratification.
Ingredients
180g flour
60g cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp baking soda
400g sugar
2 tsp vanilla extract
120 ml hot coffee
2 eggs, room temp
126g or 2 sticks of salted butter, melted
240ml buttermilk (for substitute, combine 230ml whole milk + 1 tbsp white vinegar)
1 tsp white vinegar
Method
Prep your cake pan by oiling and dusting in flour. Tap the excess. Preheat your oven to 325° F.
Whisk together the flour, cocoa powder, salt, baking powder, baking soda and set aside. In a separate bowl, beat the sugar with the butter. Add the eggs and vanilla, beat. Add the buttermilk and vinegar, mix. Add hot coffee. Fold the dry ingredients into the wet. Do not overmix. There will be lumps and the batter may not look homogeneous.
Pour batter into your pan and bake for 30 minutes or until a toothpick inserted in the center comes out nearly clean. You can technically release the cake from the pan while it is still hot. If you greased it properly, it should step right out. I recommend waiting just 10-15 minutes beforehand.
Recipe adapted from Fatima Chehab