Saturday, May 21, 2022


I’m finishing the last of this cake and realized that I didn’t post the recipe here yet. (Amazingly, it’s still moist and delish even a few weeks later.) After posting on IG, I realized that the version I used from addapinch blog is a very close variation of Ina Garten and Hershey’s chocolate cake recipes. The hot coffee is definitely the secret ingredient that you cannot miss and I made a sour cream cream cheese frosting instead of chocolate. Will definitely make again. Enjoy! 

Easy Best Chocolate cake 


2 cups all-purpose flour 

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda 

1 teaspoon salt

1 cup milk or buttermilk, almond, or coconut milk

1/2 cup oil 

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water + 1 teaspoon instant coffee 

  • Preheat oven to 176 C / 350º F 
  • Prepare two 9-inch cake pans by lining bottom with oven paper or buttering and lightly flouring.
  • Add 2 cup flour, 2 cup sugar, 3/4 cup cocoa, 2 teaspoons baking powder, 1.5 tsp baking soda and 1 tsp salt  to a large bowl. Mix dry ingredients. 
  • Add 1 cup milk (I added a little lemon for buttermilk substitute), 1/2 cup vegetable oil, 2 eggs, and 2 teaspoons vanilla to dry ingredients and mix together on medium speed until well combined.  
  • Slowly add 1 cup boiling water+ coffee on low speed until well combined. It will be runny/on the thin side, and that’s ok. 
  • Split cake batter evenly between the two lined round cake pans, or one large pan for sheet cake. Bake for 30-35 minutes, until a toothpick or chopstick inserted in the center of the chocolate cake comes out clean. If you make cupcakes, check cupcakes around 20-25 min and scoop with ice cream scooper. 
  • 1 1/2 cups sour cream
  • 1 cup cream cheese 
  • 3 tablespoons powdered sugar 
  • 3/4 teaspoon vanilla extract
Stir until creamy and combined. Will be less firm than cream cheese frosting at room temperature. 

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