Best Chocolate Coffee Cake

bestchocolatecake

The richest, chocolatiest, moistest, most irresistible chocolate cake ever! The recipe below is for the cake. You can use our own personal recipes for Chocolate Buttercream Frosting, or Chocolate Fudge, to fill and frost the cake, then add berries, jams, any any other fillings and toppings you wish to add your own personal touch to the cake.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar (brown sugar is okay too)
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 medium or large eggs
  • 1 cup brewed black coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil or canola oil
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350 degrees F, 175 degrees C (if you’re using dark non-stick pans, preheat oven to 325 degrees F).
  2. Grease and flour one 9×13 inch pan or a bunt cake pan if you have one.
  3. In large mixing bowl combine the flour, sugar, cocoa, baking soda, baking powder and salt and mix well.
  4. Add in the eggs, coffee, buttermilk, oil and vanilla all together, then beat for 2 minutes with a mixer on medium speed.
  5. Pour into your pre-greased baking pans.
  6. Bake for 30 to 40 minutes. After 3o minutes, check with toothpick inserted into center of the cake to see if it comes out clean.
  7. Cool the cake for 10 minutes before removing from the pan.
  8. Finish cooling on a wire rack.  When completely cooled, fill and frost as desired.

Chocolate Ganache

chocolate-ganache

This recipe is just for Chocolate Ganache. The pure chocolate mixture can be used for so many different deserts. You can use it to dip strawberries and other fruit, cupcakes, pour over a cake or cheesecake … the possibilities are endless!

Ingredients

  • 9 ounces bittersweet chocolate, chopped into squares (you can use Hershey’s Dark Chocolate, it’s cheap and works well)
  • 1 cup heavy whipping cream
  • 1 tablespoon dark rum (optional – taste great with or without)

Directions

  1. Place the cut chocolate squares into a medium mixing bowl (pyrex or stainless steel is best)
  2. Heat the heavy whipping cream in a small sauce pan over medium heat until it boils.
  3. Don’t over boil, right when it starts to bubble, pull the cream off the flame and pour over the chocolate squares in the mixing bowl.
  4. Whisk the mixture until smooth. If you’re using the optional rum, stir it in at this point.
  5. Allow the ganache to cool slightly before pouring over a cake, cupcakes or dipping fruit in it.
  6. If pouring on a cake, start at the center of the cake and work the ganache outward.

Fudge Frosting

fudge-frosting

 

Preparation Time:  10 minutes
Cooking Time:  10 minutes

Servings: 16

Ingredients

  • 1 1/2 (1 ounce) squares unsweetened chocolate
  • 1/4 cup butter
  • 1 1/2 cups confectioners’ sugar
  • 1 egg white
  • 1 teaspoon vanilla extract

Directions

  1. Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
  2. Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over cupcakes, cake, cookies or any other dessert!

Chocolate Fudge Buttercream Frosting

chocolate-fudge-buttercream-frosting

Preparation Time:  10 minutes
Cooking Time:  10 minutes

Ingredients

 

  • 1/2 cup butter
  • 1/4 cup shortening
  • 1/3 cup unsweetened cocoa powder
  • 2 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1 cup hot fudge topping
  • 1 teaspoon vanilla extract

 

Directions

 

  1. Cream together the butter or margarine with the shortening.
  2. Sift the cocoa with the confectioners’ sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don’t add more than 1/4 cup of milk.
  3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.