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.
Course Dessert
Keyword Caramel Frosting, The Best Chocolate Cake
Prep Time 25 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour
Servings 12
Calories 760kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
FOR THE CAKE:
1 3/4cupall-purpose flour
2cupssugar
3/4cupsunsweetened cocoa
2teaspoonsbaking soda
1teaspoonsbaking powder
1teaspoonssalt
2large eggs
1cupcoffeefresh 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)
1cupbuttermilkor 1 tablespoon lemon juice with milk to equal 1 cup; or 1 tablespoon vinegar with milk to equal 1 cup
1/2cupcanolaor vegetable oil
1teaspoonvanilla extract
CARAMEL SYRUP:
1cupsugar
1/4cupwater
1/2cupwater
CARAMEL FROSTING:
12tablespoonsunsalted butterthat's 1-1/2 sticks
6cupspowdered sugar
4 to 6tablespoonsheavy creamI used 4 tablespoons**
2teaspoonsvanilla extract
2 - 4tablespoonscaramel syrup
Pinchkosher saltimportant... 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
makes 28 cupcakes, and reduce baking time to approximately 20 minutesNOTE: I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean.When making the buttercream frosting, add most of the powdered sugar. Keep adding the remaining powdered sugar until the frost has reached your desired thickness.You can skip the caramel syrup, altogether, and you'll have a delicious brown butter vanilla buttercream.