Doug's Chocolate Cake | Doug Cooking

Here is my easy scratch made chocolate cake with chocolate buttercream icing. I have been perfecting this cake recipe for years, and it's always well received by family and friends. This is the chocolate cake slice I always want for dessert or the perfect birthday party. Hope you enjoy!

Doug's Chocolate Cake

1-1/2 cups Sugar
1-1/2 cups All-purpose flour
3/4 cup Hershey's Special Dark Cocoa
1/4 cup Corn starch
1-1/2 teaspoons Baking powder
1-1/2 teaspoons Baking soda
1 teaspoon Salt, Morton’s Kosher
1/2 cup Milk
1/2 cup Vegetable oil (such as sunflower oil)
1 cup Hot fresh coffee (I usually use Starbucks Espresso or Pike Place roast)
2 Eggs
2 teaspoons Vanilla extract

Preheat oven to 350°F. NOTE: Lower oven to 325°F once you put the cakes in.
Grease 9 inch round baking pans and line with greased parchment. NOTE: Lower oven to 325°F once you put the cakes in. Pro tip: Use dampened Wilton baking strips/belts placed around the outside of the baking pans to ensure an evenly flat cake during baking.

In a large bowl, combine the sugar, flour, cocoa, corn starch, baking powder, and baking soda. NOTE: Use a sieve or sifter as needed for the flour, cocoa, and corn starch to avoid lumps. Stir dry ingredients with a whisk to evenly combine.

In a separate bowl or liquid measure, combine milk, oil, coffee, salt, vanilla, and eggs. Beat lightly to combine. Add wet mixture to the dry ingredients, and mix with a rubber spatula until thoroughly combined. The batter will be pourable. Pour evenly into both prepared pans, and transfer to a preheated oven.

Lower oven to 325°F as soon as you put the cakes in. Rotate pans halfway through baking. Cakes usually baking for 25 to 30 minutes, or until a toothpick comes out clean.

Once baked, cool cakes in the pans on wire racks for about 20 minutes, then remove cakes from the pans by inverting onto cooling racks, remove parchment, and cool cakes completely before icing (see Chocolate Buttercream recipe below).

Use about a cup of the buttercream between the cake layers, and the remainder of the icing for the top and sides of the cake. Enjoy!

Chocolate Buttercream Frosting:
2 cups (4 sticks) Unsalted butter, softened
6 cups Confectioners sugar, sifted
1 cup Hershey's Special Dark cocoa powder, sifted
2 teaspoons Vanilla
1/2 teaspoon Salt, Morton’s Kosher (omit if butter is salted)
4-8 tablespoons cream or whole milk

Using the paddle attachment on a stand mixer, cream the butter by itself on any speed until light and fluffy. Then on lower speed, add the sifted powdered sugar and cocoa in stages, spoonfuls at a time. Add the vanilla, and then add cream or milk at just 1-2 tablespoons at a time until a desired spreadable consistency is achieved for the frosting.

Chapters:
0:00 - Intro
0:22 - Homemade Chocolate Cake Dry Ingredients
01:12 - Homemade Chocolate Cake Wet Ingredients
02:15 - Preparing the Pans for Even Baking
05:21 - Chocolate Butter Cream and Frosting the Cake

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