Forget boxed cake mix! This chocolate cake is my “go to” recipe. It’s fool-proof and almost turns out super moist. I’ve made a homemade caramel frosting, but this cake is so versatile you can frost with whatever flavor you want.
I love a good, fresh brewed cup of dark roast coffee. I have learned that coffee really enhances the depth and flavor of chocolate. You can’t really taste the coffee, but it is my favorite combination when I bake.
I grew up with cake mixes and canned/boxed frostings. I’ve finally conquered my fear of baking cakes from scratch. I appreciate being able to control what ingredients are in my cake batter– and I find cake making to be fun and gratifying.
Even if you are a beginning baker (I consider myself to be intermediate), this cake recipe is pretty darned fool proof. With experience, I’ve organized my baking pantry with all of the staples that I need. If I could share some beginner tips, I use the best quality ingredients as possible. I no longer buy cheap dutch baking cocoa, but I splurge and buy a quality Dutch baking cocoa . I bring my ingredients to room temperature– butter, eggs and I buy the best pure vanilla. Parchment paper, and my silpat baking mats are my best friends, as is my Kitchen Aid Stand Mixer.
The caramel frosting took more work. Browning butter can be intimidating to a beginner cook/baker, because it will burn if you don’t watch it closely. I’ve gotten pretty practiced at this because I enjoy using browned butter for pasta dishes and also in baking cookies– I love the “nutty” taste of it.
Making caramel has been intimidating to me, and it has been a while since I’ve made caramel flan. Making the caramel sauce requires that you use care– if you are not keeping a watchful eye, you can burn the sugar and then you might have to resort to canned frosting (I would not wish that on anyone). I wondered why I had to add water to the amber sugar (I found that the sugar turned crystallized, and finally liquified). Now, I understand! I used an oven glove and poured water into my skillet with care. It was so worth it! The caramel sauce turned out a beautiful amber syrup.
I ended up baking my sheet cake for about 29 minutes. It turned out to be a beautiful dark brown with a wonderful aroma!
My son stood, anxiously, hovering over me (he’s 6’4) waiting for me to frost the cake. I couldn’t photograph the frosting, because he was totally impatient (he loves cake). It was almost my bedtime, so I ate a small piece. It tasted good, but I wanted to wait until morning to fully enjoy it with a fresh cup of brewed coffee. (Who says you can’t eat cake for breakfast?!)
So, this morning, I unpacked a setting from my storage. I have several sets of dishes that I inherited from my mother. In honor of my mother’s love of coffee, I chose a set of dishes that must be at least 50 years old.
I have to tell you– this cake is rich and moist and absolutely my favorite chocolate cake recipe, so far! The frosting has more of a browned butter flavor, with a hint of caramel. (Note, I used 4 Tablespoon of the caramel syrup, but I’d still like more of a caramel flavor).
Since I posted this recipe, I made this chocolate cake with a simple classic 7-minute frosting. It was amazing!
The Best Chocolate Cake with Caramel Frosting
Ingredients
FOR THE CAKE:
- 1 3/4 cup all-purpose flour
- 2 cups sugar
- 3/4 cups unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoons salt
- 2 large eggs
- 1 cup coffee fresh brewed and cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient)
- 1 cup buttermilk or 1 tablespoon lemon juice with milk to equal 1 cup; or 1 tablespoon vinegar with milk to equal 1 cup
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla extract
CARAMEL SYRUP:
- 1 cup sugar
- 1/4 cup water
- 1/2 cup water
CARAMEL FROSTING:
- 12 tablespoons unsalted butter that's 1-1/2 sticks
- 6 cups powdered sugar
- 4 to 6 tablespoons heavy cream I used 4 tablespoons**
- 2 teaspoons vanilla extract
- 2 – 4 tablespoons caramel syrup
- Pinch kosher salt important… salted caramels are the food rage, these days
Instructions
For the cake:
- Preheat oven to 350°F. Line muffin tins with cupcake liners (or use a 9X13 prepared baking pan or cake pans.
- Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.)
- Scoop about 1/4 cup batter into each cupcake liner, or add the batter into a baking sheet, or cake pans.
- Bake for 20 about minutes (for cupcakes) or 28 minutes (approximately) for a baking pan at 350°F or until toothpick comes out clean.
- Cool completely and frost.
For the caramel syrup:
- In a large, deep skillet, over high heat, mix together sugar and 1/4 cup water.Cook until mixture turns a dark amber color. Reduce heat to medium.To avoid dangerously hot splatter, protect arms with long sleeves & hand with oven mitt, & cautiously, and very slowly, add 1/2 cup water. Stir until mixture has reduced slightly. Remove from heat and cool completely.
For the caramel frosting:
- In a small saucepan, cook butter until browned. Pour through a fine mesh sieve into a heatproof bowl; set aside to cool. Pour cool browned butter into the bowl of a stand mixer. Add powdered sugar. Add cream, vanilla, caramel syrup, and salt and beat until powdered sugar is completely incorporated.
Notes
Nutrition
I certainly enjoy your blog and look forward to reading it. On several occassions you have mentioned establishing a well-stocked kitchen and pantry. I think it would be nice if you posted what you consider essentials for the kitchen and pantry. I believe most who read your blog would enjoy such a posting and be thankful for it.
Dear Anonymous– first, thank you for leaving a comment! A well stocked pantry– I’ll have to work on that project! For now, suffice it to say that it was Rachael Ray (annoying prattle of hers and all) that inspired me on a lot of “basics” that I keep on hand.
To me, a well-stocked pantry means that if I see a recipe that appeals to my personal taste– and I have all of the ingredients on hand, then I am doing a good job in how I shop.
Learning to be a foodie also means that I can easily adapt a recipe, or create one, based on what I have.
I hate throwing away leftovers, so I’m learning to make meals based on what I’ve got.
I WILL create a list (maybe photography) my pantry. You will laugh… it’s in my garage because my kitchen is as small as a postage stamp!
Debby
You take amazing photos and I love the design of your site. Great job! I'm not sure I'd like coffee in my chocolate cake, though. My favorite chocolate cake is this one (no coffee, but still super easy):
http://recipeideashopblog.wordpress.com/2010/11/08/my-favorite-chocolate-cake/
I meant to tell you that I alphabetize my spices, too. Doesn't everyone? Or how would you find what you are looking for?
Dear Lois, I hope you come back to read my reply to you. for some reason, your blog isn't set up to leave a comment. It asks me to log in and I'm on Blogger. You cannot taste the coffee in the cake, believe me. Coffee enhances the flavor of the coffee and it's a baker's trick that works beautifully. I'm familiar with your chocolate cake, because I made it as a sheet cake. It's otherwise known as "Texas Sheetcake" or…as I blogged it, it's the Pioneer Woman's Best Chocolate Cake, ever! This particular recipe, though, is MY very favorite. It's moister and richer. Trust me. I think if you tried it, you'd agree!