Chocolate Cake Recipe {Super Bowl XLVII}

Be warned, this is not a post about football. It is about a chocolate cake recipe. I just used the Superbowl as an excuse to bake and decorate a cake (like I need an occasion, right?)

My next project after these perfect vanilla cupcakes was to hunt for a good chocolate cake recipe. I don’t care much for chocolate…yes I know it is insane, but it’s just not my thing. However, I knew as a budding baker, I should have a go-to chocolate cake recipe under my belt for my family who devour chocolate cake like it’s their job.

Well, I am glad to say that I have found the one!

 This is a recipe for a moist and decadent made from scratch chocolate cake! It is the only cake recipe you will need. Easy directions are in this post!

Mr. J and I just moved into a new apartment and our friends were so helpful on that cold January day. I wanted to send them some cupcakes along with thank-you cards. And I also wanted to bake a football-themed cake.

This is a recipe for a moist and decadent made from scratch chocolate cake! It is the only cake recipe you will need. Easy directions are in this post!

This chocolate cake recipe is from Ina Garten, and I made a double batch.  I was able to get two 8′ square cakes and 36 cupcakes, killing two birds with one stone.  I used my favorite go-to frosting; a Swiss Meringue buttercream, with a chocolate addition. This chocolate cake is moist, rich, fluffy and yet not too sweet.

This is a recipe for a moist and decadent made from scratch chocolate cake! It is the only cake recipe you will need. Easy directions are in this post!

 ‘It is the best chocolate cake I have ever had’ – Mr J.

Chocolate Cake {Super Bowl XLVII}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: ~24 cupcakes OR 1 8-inch layer cake
INGREDIENTS
Chocolate Cake
  • 1¾ cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • ¾ cups cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
Chocolate Swiss Meringue Buttercream
  • 6 large egg whites, room temperature
  • 11/2 cups sugar
  • 2 cups unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 9oz melted and cooled bittersweet chocolate
DIRECTIONS
Chocolate Cake
  1. Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans. Line with parchment paper, then butter and flour the pans. (I use Pam’s Baking spray and there is no need to flour pans.)
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, whisk the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
Chocolate Swiss Meringue Buttercream
  1. Whisk together sugar and egg whites in a heatproof mixing bowl set over simmering water.
  2. Whisk until war, and sugar is dissolved, 2-3 minutes. Mixture should feel completely smooth when rubbed between your fingers.
  3. With an electric mixer on medium speed, whisk egg-white mixture 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue is cooled, about 6 minutes.
  4. Reduce speed to medium. Add butter, 2 tablespoons at a time beating well after each addition.
ZAINAB'S NOTES
Adapted from Ina Garten

 

Enjoy!!