Here’s my perfect chocolate cake used in my Chocolate Salad Cake tutorial!
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| Prep Time | 20 minutes |
| Cook Time | 50 - 70 minutes |
| Servings |
8x3 round pans
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Ingredients
- 2 cups all-purpose flour
- 2 1/2 cups sugar
- 1 cup dutch processed cocoa powder
- 2 tablespoons black cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks for original recipe
- 4 lg eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon butter vanilla
- 1/2 cup stout
- 1 teaspoon espresso powder
- 1/4 cup hot water
- 3/4 cup mayonnaise
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 350 degrees F. Grease pans with my cake pan release and line bottom with parchment paper.
- Add all dry ingredients (flour, sugar, dutch processed cocoa powder, black cocoa, baking soda, baking powder, and salt) to a stand mixer bowl with paddle attachment. Combine well.
- In a separate bowl, combine eggs, buttermilk, vanilla extract, butter vanilla, and stout. Set aside.
- Dissolve espresso powder in hot water. Set aside.
- With the mixer on low speed, add the unsalted butter 1 tablespoon at a time into the flour mixture. Keep adding each butter piece until all has been incorporated.
- With the mixer on low speed, slowly add the liquid mixture to the butter/dry mixture then turn the mixer to medium speed and beat for 2 minutes. Scrape down the sides of the bowl then turn the mixer back to medium speed and beat for another 3 minutes. Scrape down the sides of the bowl.
- Add hot water and espresso mixture and mayonnaise. Mix on medium till well combined.
- Divide evenly between pans.
- Bake for 60 - 80 minutes or until a skewer comes out clean.
- Allow to cool in pans for 10 minutes before removing. Then remove the cakes from the pans and place on a rack to finish cooling.
- Frost, cut, and ENJOY!
Recipe Notes
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