Rich Chocolate Cake

Rich Chocolate Cake

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Melissa Roberts

3 hr total 25 mins prep Full Screen

Servings

Who doesn't love chocolate? This cocoa-based cake is moist and satisfying, and better yet, improves in flavor and richness if made a day ahead.

Ingredients

• 3/4 cup water
• 1/2 cup well-shaken buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 2/3 cup unsweetened cocoa powder plus more for pan and garnish
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Directions

• Place oven rack in center and preheat oven to 350F. Generously butter a 9-inch round cake pan, line bottom with parchment, then dust with some cocoa powder, knocking out excess.
• Whisk together water, buttermilk, oil, eggs, and vanilla in a bowl until smooth. In another large bowl, sift together flour, sugar, 2/3 cup cocoa, baking soda, and salt. Add wet ingredients to dry mixture, whisking until just combined. Pour batter into prepared pan and bake until a tester comes out clean and sides just begin to pull away from sides, 40 to 45 minutes.
• Cool cake in pan on a rack 30 minutes, then invert cake onto rack removing parchment and cool completely. Dust with some cocoa powder (if desired) before serving.
• Make ahead: Cake improves in flavor and moistness if made 1 day ahead. Store loosely wrapped in foil at room temperature.

• Filed under:
• Chocolate,
• Jewish,
• Baking,
• Dessert,
• Cake,
• Hanukkah

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