Everyday Chocolate Cake
- Anthology of Crumbs
- Oct 5
- 1 min read
1
Searing the Beef
If desired, you can switch butter for vegetable oil.
Dutch-processed cocoa is darker and smoother in flavour because its natural acidity has been neutralized, while regular (natural) cocoa is lighter in colour with a slightly tangier taste. Both can be used in baking, but Dutch cocoa gives this cake its deep chocolate tone and mellow richness.
Store the cake tightly covered at room temperature for up to 3 days or refrigerated for up to 5 days. For longer storage, wrap the unfrosted layers well and freeze for up to 2 months; thaw overnight before frosting or serving.
Notes
1
1 ¾ cups (220 g) all purpose flour, ¾ cup (75 g) Dutch-processed cocoa powder, 1 ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt, ¾ cup (170 g) unsalted butter (softened), 1 ½ cups (300 g) granulated sugar, 2 large eggs (room temperature), 1 tsp vanilla bean paste, 1 cup (240 ml) buttermilk
2
Sift the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
3
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
4
Add the eggs one at a time, mixing until smooth. Stir in the vanilla bean paste.
5
On low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until the batter is smooth and no streaks remain.
6
Divide the batter evenly between the prepared pans, smoothing the tops.
7
Bake for 30 to 35 minutes, or until a toothpick inserted in the centre comes out clean.
8
Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely before frosting or filling.
Instructions
1 ¾ cups (220 g) all purpose flour
¾ cup (75 g) Dutch-processed cocoa powder
1 ½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup (170 g) unsalted butter (softened)
1 ½ cups (300 g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla bean paste
1 cup (240 ml) buttermilk
Everyday Chocolate Cake
Anthology of Crumbs
Soft, balanced, and beautifully dark, this cake captures everything that makes chocolate baking feel timeless. The crumb is tender yet rich, the flavour deepened by Dutch-processed cocoa, and its simplicity makes it a foundation for countless pairings. Whether layered, filled, or simply dusted with sugar, it remains a classic worth returning to.
Servings :
8-10
Calories:
Prep Time
20 min
Cooking Time
35 min
Rest Time
10 min
Total Time
55 min
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