This deep chocolate cake or cupcakes are easy and practical. They can effortlessly fit into a bake sale or casual get together as well as a special occasion.
There are so many chocolate cake recipes to use and I have tried many, but this one reminds you of a boxed cake mix. If you are a lover of boxed cake mix you need to try this from scratch version. It is not too difficult and delicious!
What makes this cake taste so amazing is using the Dutch-processed cocoa. This more expensive and hard to find ingredient makes all the difference in the world! Also, we have all heard alot about sugar! The bottom line is that once sugar is in your body it behaves as all sugar does regardless of the form, whether you are using honey or brown sugar. Now, I do try to use as a natural sugar as much as I can for the most part. I even have a chocolate beet cake recipe I use alot, but if you want your baking to be totally predicatable then you need to use the sugar called for in this recipe. So for that special occasion whip up these beauties! You will be glad you did.
With that being said, these cupcakes are my family’s special occasion treat. My children always ask for these on their birthday and once in a while I will make this into a layer cake for my dear sweet husband.
Deep Chocolate Cake or Cupcakes
Note: This will make a a 9 inch double layer cake or 24 cupcakes.
2 sticks unsalted butter, at room temperature
2 cups unbleached all purpose flour, sometimes I have used 1 cup whole wheat pastry flour.
3/4 cup unsweetened Dutch-processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups organic brown sugar
1/2 cup raw cane sugar or granulated
3 eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cuos buttermilk
1/2 cup warm brewed coffee
Preheat the oven to 350. Butter two 9 inch round cake pns and line with parchment paper or line 12 muffin wells with cupcake liners
2. In a medium size biwl, whisk together the flour, cocoa powder,salt, baking powder, and baking soda. Set aside.
3. Place the butter, brown sugar, and raw sugar in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Cream together at medium speed until light and fluffy, abiut 3 minutes. Add the eggs one at a time, making sure to mix in each one before adding the next. Add the vanilla and mix until incorporated.
4. Add half of the dry ingredients to the wet and use a silicone spatula or wooden spoon gently mix. Stir in the butter milk and add the remaining dry ingredients. Once incorporated, mix in the coffee and combine until the batter comes together being careful not to over work it.
5. Divide the batter evenly between two baking pans or among the muffin wells and bake until a toothpick inserted into the center of the cake or cupcakes comes out clean. The cuocakes take 20 minutes and the cake 30 minutes. Remove from the oven and cool for 5 minutes beforeremoving the cake or cuocakes from the baking pan to finish cooling on a wire rack. Once cooled completely frost as desired. We love to use vanilla buttercream.