So, you’re craving chocolate cake but not a fan of coffee? No problem! This recipe delivers all the rich, moist goodness without a hint of coffee. Perfect for those who prefer their desserts purely chocolatey.
Why This Recipe Works
- Uses hot water to bloom the cocoa powder, enhancing the chocolate flavor without coffee.
- Buttermilk adds tenderness and a slight tang, balancing the sweetness.
- A combination of butter and oil ensures a moist crumb that stays fresh longer.
- Simple, pantry-friendly ingredients make this cake accessible anytime.
- Perfectly balanced sweetness that doesn’t overpower the chocolate flavor.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. This ensures your cakes won’t stick and come out perfectly shaped.
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting not only removes lumps but also aerates the flour, leading to a lighter cake.
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until well combined. The buttermilk reacts with the baking soda to give the cake its rise and tender texture.
Bring It All Together
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then, slowly pour in the hot water, stirring until the batter is smooth. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
Tips and Tricks
For an even more decadent cake, try brushing the layers with a simple syrup before frosting. This keeps the cake moist and adds a subtle sweetness. If you’re out of buttermilk, make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Always use room temperature ingredients to ensure a smooth, evenly mixed batter. And for a professional finish, use a cake turntable when frosting your cake.
Recipe Variations
- Add a cup of chocolate chips to the batter for extra chocolatey bites.
- Swap the vanilla extract for almond or mint extract for a different flavor profile.
- Top with a chocolate ganache instead of traditional frosting for a glossy finish.
- Incorporate a layer of raspberry jam between the cake layers for a fruity contrast.
- Use dark cocoa powder for a deeper, more intense chocolate flavor.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. You might need to adjust the baking time slightly, as gluten-free cakes can bake differently.
How can I store this cake?
This cake stays moist for days when stored properly. Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the unfrosted layers for up to 3 months.
Can I make this cake vegan?
Yes, with a few substitutions. Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and a plant-based milk mixed with vinegar for the buttermilk. Ensure your sugar is vegan, as some are processed with bone char.
Summary
This chocolate cake recipe without coffee is a dream come true for chocolate lovers. Moist, rich, and perfectly sweet, it’s easy to make and even easier to love. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress.