Name: Easy Chocolate Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 2 large eggs; 3/4 cup buttermilk; 3/4 cup warm water (100℉ to 110℉); 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips (softened); 1/4 cup corn syrup; 2 tablespoons heavy cream; 1 cup salted butter (softened); 1/2 cup unsweetened cocoa powder; 1/2 teaspoon vanilla extract; 1 cup powdered sugar

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup buttermilk

3/4 cup warm water (100℉ to 110℉)

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips (softened)

1/4 cup corn syrup

2 tablespoons heavy cream

1 cup salted butter (softened)

1/2 cup unsweetened cocoa powder (for frosting)

1/2 teaspoon vanilla extract (for frosting)

1 cup powdered sugar

Instructions

Step 1: Lightly grease a 9×13 inch pan with nonstick cooking spray. Preheat your oven to 350℉ for metal pans or 325℉ for glass pans. For easier serving, optionally line the bottom with parchment paper.

Step 2: In a large bowl, stir together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 3: Add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Use a hand mixer on medium speed to beat the mixture until smooth, about 1 to 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is mixed evenly.

Step 4: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Remove the cake from the oven and let it cool on a wire rack. Wait until it reaches room temperature before frosting.

Step 6: For the frosting, place the chocolate chips, corn syrup, and heavy cream in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until fully melted and smooth. Allow to cool for 10 minutes.

Step 7: Meanwhile, beat the softened butter in a large bowl with a hand mixer or stand mixer until creamy, about 2 minutes. Add the cocoa powder and vanilla extract, then beat until combined.

Step 8: Gradually add the powdered sugar, half a cup at a time, beating well after each addition. Scrape the sides and bottom of the bowl to incorporate all ingredients.

Step 9: Add the melted chocolate mixture to the creamed butter and beat on medium speed until smooth and fudgy, about 30 to 60 seconds.

Step 10: Spread the frosting evenly over the completely cooled cake. Serve and enjoy!

Tips & Variations

Substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.

For a deeper chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder in both the cake and frosting.

Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor without adding coffee taste.

This frosting can also be used on cupcakes or layered chocolate cakes.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it refrigerated in an airtight container for up to 5 days. Before serving refrigerated cake, let it come to room temperature for the best texture. You can also freeze the unfrosted cake for up to 2 months; thaw completely before frosting.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free all-purpose baking blend. Be sure it contains xanthan gum for proper texture. Baking time may vary slightly.

Can I use a different pan size?

A 9×13 inch pan is recommended for even baking, but you can use two 9-inch round pans. Adjust baking time accordingly, checking doneness around 25 minutes.