I’ve been using this chocolate cake recipe for years. It’s a Devil’s Food Cake recipe, to be exact and it’s phenomenal. I never, ever use other recipes. If necessary, I substitute this recipe into whatever I’m using. It’s delicious and super chocolatey and incredibly moist.
My chocolate cake recipe is adapted from Zoe Bakes’s Devils Food Cake recipe. I’ve been making it for years and have tweaked it a bit here and there. I added a melted chocolate element. I also added coconut milk–the stuff that comes in a can, full fat.
It’s intensely chocolate-y and insanely delicious. And, if you prefer, you can substitute the coconut milk with regular milk.
I made this chocolate cake recipe for my Secluded Cabin Sleeps Six post but I subbed the cocoa powder for black cocoa powder. The black cocoa powder gave a super intense chocolate flavor and make the cake a much deeper color. Regular cocoa powder or black cocoa powder both work beautifully.
I’ve used this recipe for birthday cakes, surprise gift cakes, wedding cakes. Everything.
The Very Best Chocolate Cake
3 layers of 6-inch cakes or
2 layers of 8-inch cakes or
24 cupcakes
Ingredients:
For the coconut milk “hot chocolate”
- 1 – 14 ounce can of full fat coconut milk
- 1/2 cup (45-50g) of cocoa powder
- 1/2 cup (87g) of semi-sweet chocolate chips
- optional: add coffee to the chocolate milk concoction to help bring out the chocolate flavor
For the chocolate cake:
- 2 cups (400g) granulated sugar
- 2 1/3 cups (280g) all-purpose flour
- 2/3 cup (50g) Cocoa Powder (It doesn’t seem to make a difference if you use natural or Dutch-processed), sift if lumpy
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups + 2 Tablespoons of hot chocolate concoction
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
Directions:
- Make the hot chocolate concoction: Add the can of coconut milk to a medium-sized saucepan. Heat over medium-high heat. Add the 1/2 cup of cocoa powder and 1/2 cup of chocolate chips and whisk until smoothly combined. Also add coffee, if desired, at this point. Allow to simmer then take off of heat.
- Heat the oven to 350 degrees Farenheit and prepare 3 6-inch cake pans. I like to grease the pans with butter, lay down a round of parchment paper in the bottom and flip over the parchment paper so that it’s buttered on both sides. I then dust the buttered pan with a coat of cocoa powder.
- Combine all the dry ingredients together in a large bowl and whisk until combined. Set aside.
- Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk, while slowly adding the hot chocolate to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
- Fill the cake pans until about 3/4 full.
- Bake the devil’s food cupcakes for about 25-30 minutes or until a tester comes out clean.
- Allow to cool on a cake rack and then decorate with your favorite buttercream, frosting, or ganache.
Novel Bakery 
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