The Ultimate Chocolate Cake Recipe

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 2 cups Granulated Sugar
• 0.5 cup Unsweetened Cocoa Powder
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 2 cups Warm Coffee (brewed, not hot (about 120°F))
• 0.67 cup Light Olive Oil (about 2/3 cup, light or extra‑light variety)
• 2 tablespoons White Vinegar
• 1 tablespoon Vanilla Extract (pure vanilla extract)
• 12 ounces Cream Cheese (softened to room temperature)
• 1 cup Unsalted Butter (room temperature, cut into cubes)
• 5 cups Powdered Sugar (sifted before adding)
• 1 cup Unsweetened Cocoa Powder (for frosting, sifted)
• 0.5 teaspoon Salt
• 2 teaspoons Vanilla Extract

Instructions

1. Preheat Oven and Prepare Pans

   Preheat the oven to 350°F. Butter the sides and bottom of two 9‑inch cake pans, then line the bottoms with a ring of parchment paper.

   Time: PT10M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together 3 cups all‑purpose flour, 2 cups granulated sugar, ½ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt. Break up any large cocoa lumps.

   Time: PT5M

3. Combine Wet Ingredients

   In a second bowl whisk 2 cups warm coffee, 2/3 cup light olive oil, 2 tablespoons white vinegar, and 1 tablespoon vanilla extract until smooth.

   Time: PT5M

4. Mix Wet and Dry

   Pour the wet mixture into the dry mixture and whisk just until combined. The batter will be slightly lumpy and fairly thin.

   Time: PT2M

5. Divide Batter Between Pans

   Using a digital kitchen scale, divide the batter evenly between the two prepared pans.

   Time: PT2M

6. Bake the Cakes

   Place the pans on the center rack and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT35M

   Temperature: 350°F

7. Cool in Pans

   Allow the cakes to rest in their pans for 15 minutes.

   Time: PT15M

8. Invert and Cool Completely

   Run a thin spatula around the edges, invert each cake onto a wire rack, peel off the parchment, and let them cool to room temperature (about 30 minutes).

   Time: PT30M

9. Beat Cream Cheese and Butter

   In the bowl of a stand mixer, combine 12 oz softened cream cheese and 1 cup unsalted butter. Beat on medium‑high speed for about 3 minutes until fluffy.

   Time: PT3M

10. Add Powdered Sugar and Cocoa

    Sift in 5 cups powdered sugar and 1 cup unsweetened cocoa powder in batches, then beat on medium‑high for about 5 minutes until smooth.

    Time: PT5M

11. Finish Frosting

    Add ½ teaspoon salt and 2 teaspoons vanilla extract. Beat on medium‑high for another minute until the frosting is uniform, smooth, and fluffy.

    Time: PT1M

12. Assemble the Cake

    Place the first layer (flat side down) on a cake platter. Spread one‑third of the frosting on top, then place the second layer (flat side up). Frost the top with most of the remaining frosting and spread evenly.

    Time: PT5M

13. Frost the Sides and Decorate

    Apply the remaining frosting to the sides. Use a damp paper towel to wipe excess from the platter, then create swirls or waves on the top with a spatula or the back of a spoon.

    Time: PT3M

14. Slice and Serve

    Using a sharp knife, wipe the blade with a paper towel between cuts for clean slices. Serve and enjoy!

    Time: PT2M

Nutrition Facts

Calories

800

Protein

3 g

Carbohydrates

126 g

Fat

35 g

Fiber

1 g