I scoured the web for the best chocolate cake, this one wins hands down. Almost every recipe I found was a variation of this. It’s also easy to make dairy-free, so it’s pretty much my go-to recipe! The recipe is at the bottom. Here are some of the cupcakes I’ve made with this base recipe! [I substituted the cake recipe for this one and followed the filling and frosting recipes. I linked photos where I could]
The Best Chocolate Cake
- 1 ¾ c. flour
- 2 c. granulated sugar
- ¾ c. cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 c. buttermilk
- ½ c. vegetable oil
- 2 eggs
- 1 tsp. vanilla
- 1 c. hot, freshly brewed coffee
Preheat the oven to 350 degrees. Sift together the flour, sugar, cocoa, soda, baking powder and salt and set aside. In another bowl, whisk together the buttermilk, vegetable oil, eggs and vanilla. Stir the buttermilk mixture into the flour mixture and mix until well combined. Add the coffee and mix until the batter has all come together. It is supposed to be VERY liquidy. [and yes, I know liquidy is not actually a word. I make words up…]
CUPCAKES: Pour into prepared cupcake tins and bake for 14 minutes or until a pick inserted into the middle of the cupcake comes out clean. Makes approx. 75 mini cupcakes.
MINI CUPCAKES: Pour into prepared cupcake tins, 3/4 full, and bake for 20-22 minutes or until a pick inserted into the middle of the cupcake comes out clean. Makes 24 cupcakes.
CAKE: 8” round. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Makes 2 – 8″ round cakes.
Cool before frosting.
To make dairy-free: Substitute 1 c. buttermilk –> 1 tbsp. white vinegar or lemon juice + enough DF milk (we use coconut or almond) to have a total of one cup [This is what I end up doing most of the time, but with regular milk, because I never have buttermilk on hand.]
Make sure to find a dairy-free frosting recipe. It is hard to find tasty ones. If you have a favorite, please comment!