Ok, you might know that vanilla cake is my favorite, especially this one. I feel like most people, except for me, pick chocolate cake as THEIR favorite, so I wanted to give myself a challenge. The challenge was to create a chocolate cake that I felt was as tasty as my favorite vanilla one. Now, that’s a challenge coming from this vanilla cake enthusiast, but I think I have done it. This Chocolate Butter Cake is super moist, but it’s not a complete chocolate overload.
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Most recipes for chocolate cake that I’ve made, call for all oil and no butter. The oil really makes the cake moist, but I just prefer the denseness and the taste of a butter cake. So, I went about creating a chocolate butter cake that would actually stay moist.
I LOVE this chocolate cake. Yep, you heard me right. I actually said I love a chocolate cake. Mark that one down on your calendar.
This cake has a dense crumb, but still light (does that even make sense?). It’s made with real butter with just a bit of oil. I love it because I’m not so overloaded with a super chocolaty flavor and I can still taste the butter flavor coming through. It also doesn’t feel as spongy as some of the oil chocolate cakes do.
I also used brown sugar which gives the cake a deeper flavor and provides moisture.
For the liquid, I went with coffee. As my mom would always say, “Don’t knock it before you try it.” I promise you this cake won’t taste like coffee. In fact, you won’t taste the coffee at all. It just helps to bring out the other flavors.
This puppy is now my ‘go to’ chocolate cake.
I filled this cake with my double chocolate buttercream and then covered it with ganache. The ganache forms a firm shell around the cake, but it’s still easy to cut through. It does have a super chocolaty taste. It would also be insanely good if you covered the entire thing in the chocolate buttercream. Just go with what you prefer.
Here’s my recipe for the buttercream: Double Chocolate Buttercream
and my recipe for ganache: How to Make Ganache
Want to see how you can get a smooth ganache finish on your cakes like this one? Just check out this post with video: How to Ganache a Cake
So onto the recipe!
Chocolate Butter Cake
- 2 cups all purpose flour
- 3/4 cup cocoa (I used Hershey's cocoa)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 1/2 cup butter (1 stick)
- 1/4 cup oil
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 cup whole milk
- 3 large eggs
- 1 cup hot coffee
- Preheat oven to 350 degrees. Grease and flour two 8 inch round pans or three 6 inch round pans.
- In a mixing bowl, add the butter and the brown and granulated sugar. Beat on medium for about two minutes.
- In another bowl, mix together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a separate bowl, mix together the oil, vanilla, milk and eggs. (You'll add the coffee later.) Set aside.
- Take a third of the flour mixture and add into the butter and sugar mixture. Beat just until combined.
- Add in half the liquid ingredients (not the coffee yet) and beat just until combined.
- Add in the next third of the flour mixture, mix, then the second half of the liquid mixture and mix just until combined. Now add in the last third of the flour mixture and beat just until combined.
- Add in the hot coffee and mix until well combined. Don't over mix. Once it's combined, stop mixing.
- Pour into prepared pans and bake at 350 degrees for approximately 35 to 40 minutes.
- Set on wire racks to cool for about ten minutes, then turn out the cake layers onto the racks and remove the pans to cool completely.
Tools Used to Make This Recipe:
I hope you enjoy this cake as much as I do. And don’t forget to subscribe to the blog, so you don’t miss a thing!
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