Chocolate Cake Recipe For 2 9 Inch Pans

June 16, 2023 Post a Comment

Playing with Flour A super moist chocolate cake from playingwithflour.blogspot.com

Ingredients

This delicious chocolate cake recipe for 2 9-inch pans will have you salivating for more. Here’s what you’ll need to make it:

- 2 cups of all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 3/4 cup cocoa powder

- 2/3 cup vegetable oil

- 2 cups of granulated sugar

- 2 large eggs

- 2 teaspoons of pure vanilla extract

- 1 cup of strong brewed coffee, cooled

- 1 cup of buttermilk

Instructions

To get started, preheat the oven to 350 degrees Fahrenheit and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a medium bowl, sift together the flour, baking soda, baking powder, salt and cocoa powder. Set aside.

In a large bowl, whisk together the eggs, oil, sugar and vanilla extract until combined. Pour in the cooled coffee and mix until well-combined.

Slowly add in the dry ingredients, alternating with the buttermilk. Mix until just combined and no large lumps remain. Divide the batter evenly between the two cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cakes to cool completely before frosting. Enjoy!

Serving Suggestions

This chocolate cake is delicious on its own, but can also be served with a variety of toppings. For a sweeter treat, try adding a dollop of whipped cream or a scoop of ice cream on top. You can also dress up the cake with fresh fruit, such as strawberries, blueberries or raspberries. Or, make a decadent chocolate ganache to pour over the entire cake. For a more savory touch, try serving the cake with a simple cream cheese frosting.

Storage

This chocolate cake can be stored in an airtight container in the refrigerator for up to 5 days. To keep the cake moist, wrap it tightly in plastic wrap or parchment paper before storing. To freeze the cake, wrap it tightly in several layers of plastic wrap and place in the freezer for up to 3 months.

Nutrition

One serving of this chocolate cake (1/12th of the recipe) contains approximately 366 calories, 17.8 g fat, 48.2 g carbohydrates, 3.2 g protein, and 2.7 g fiber. It is also a good source of calcium and vitamin A.

Tips and Tricks

For a richer flavor, try substituting the buttermilk with sour cream. You can also add other mix-ins, such as chopped nuts, shredded coconut, or chocolate chips. For a light and airy texture, try separating the eggs and beating the egg whites until stiff peaks form before folding them into the cake batter.

If you don’t have two 9-inch cake pans, this recipe can also be made in a 9-inch springform pan. Simply grease the pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Conclusion

This chocolate cake recipe for 2 9-inch pans is sure to be a hit with your family and friends. With its rich, decadent flavor and moist, airy texture, it’s the perfect treat for any occasion. Enjoy!