This is my go to chocolate cake recipe. It comes out absolutely delicious and moist every single time I make it. You can easily double the recipe to make more layers if you want, or you can turn it into chocolate cupcakes. In this recipe you can also either using hot water for the main liquid source or hot coffee. I find that coffee elevates the chocolate flavor just a little more, and gives it an even better chocolate cake taste. I also love to use chocolate in the frosting to make it a mocha frosting!
YOU WILL NEED:
•2 9-inch round cake pans
•1 large mixing bowl
•1 wooden spoon
•Baking paper
INGREDIENTS:
DRY:
•1 1/4 cups gluten free flour mix
•1/2 cup cornstarch
•1 cup cocoa powder
•2 cups granulated sugar
•2 teaspoons baking soda
•1 teaspoon baking powder
WET:
•2 eggs
•1 cup hot coffee
•1/3 cup vegetable oil
•2 teaspoons vanilla extract
•1/4 cup plain yogurt
•1/4 cup milk
FROSTING:
•2 sticks unsalted butter, softened
•4 cups confectioners sugar
•1/2 cup cocoa powder
•1/4 cup cold coffee
•1 teaspoon vanilla extract
•Milk (add as needed based on consistency of frosting)
DIRECTIONS:
1.) Preheat oven to 350ºF and line the cake pans with baking parchment.
2.) In a large bowl, mix together all the ingredients.
3.) Add the eggs, oil, vanilla, and yogurt into the dry ingredients. Whisk thoroughly for about a minute, then add the hot coffee and stir until is fully absorbed into the batter.
4.) Divide the batter evenly between the two cake pans, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. For cupcakes, divide the batter evenly between cupcake liners, and bake for 18-20 minutes.
5.) Remove cakes from the pans and allow to cool completely. For the frosting, beat the butter until light and fluffy, then add in the confectioners sugar and cocoa powder. When fully mixed, add in the hot coffee and vanilla extract. Add in milk until the frosting is fluffy. Frost the cake as desired.
