Sometimes you just want a plain a$$ chocolate cake.
And sometimes sometimes is actually all the time if you happen to be Taylor.
And I realized, while I’ve got recipes for Red Wine Chocolate Cake and Whiskey Chocolate Cake and Lemon Cake with Fudge Frosting, I’d never actually posted a recipe for a basic chocolate on chocolate, the kind Taylor requests each and every year for his birthday, and the kind I usually deny him in lieu of something ‘weird’ (see: aforementioned red wine chocolate cake, which, while good, is definitely not plain).
So, for once, I acquiesced and gave him exactly what he asked for.
And, since it didn’t turn out quite right the first time (the cake was TOO moist—if there is such a thing—and the frosting too stiff, which made it hard to assemble—not that that stopped us from eating the whole thing), I made it again the following week to perfect the recipe.
That’s TWO plain-a$$ chocolate cakes in three weeks, dear husband. Two cakes add up to a whole slew of wife points (still deciding what I should cash them in for… a kitten, perhaps? lol just kidding! 3 cats, unlike 2 cakes, is more than enough).
Anyway. Let’s talk cake.
The base recipe is actually very similar to the Red Wine Chocolate Cake, just with plain hot water instead of red wine in this case, as well as bit more oil and a bit more salt and vanilla to amp up the chocolate flavor.
I learned my lesson with the first cake that you shouldn’t mess with a good thing (I tried to add sour cream to make it even more rich and moist and it was so moist it could barely support itself let alone layers of dense fudge frosting).
As for the frosting, it’s a variation on a classic American buttercream, with cocoa and powdered sugar, but made with a bit of sour cream and hot water to cut the sweetness, and melted chocolate to make it even more fudge-like.
It’s super creamy and shiny when you first mix it up (just ignore that moment when you first add the hot water… despite what it looks like, it will work!) However, like all frostings that use melted chocolate, it will set up and loose its shine as it cools, so you can’t really make it ahead of time. If you freeze your cake layers like I froze mine, you do have to work pretty quickly as you frost the cake to prevent the frosting from setting up too firmly before you’re done. I imagine it’d hold its shine longer in the summer.
While I was originally shooting for a super glossy dark chocolate frosting, this version was too good not to share, even if it wasn’t quite what I intended (I’m going to keep working on that glossy frosting, so don’t be surprised if you see another chocolate cake recipe here in the near future!)
Pictured is a half size cake, made in 2 6-inch cake pans. A full recipe would give you 2 8-inch layers, or you could also divide it into 3 pans for 3 thinner layers (adjust the cook time accordingly to account for the thinner layers).
But for two people, a 6-inch cake is pretty darn perfect, and the math works out to be exactly half of an 8-inch cake.
Want to make this recipe as cupcakes? I’ve got you covered.
To get the ultra-dark color for the layers, I used a combination of 75% Dutch-processed cocoa powder and 25% black cocoa for color. While the ultra-Dutched black cocoa gives the cake a lovely rich chocolate color, the extra Dutching it endures means it has almost no fat and no acidity. If you used all black cocoa in this recipe you’d end up with a dry and crumbly, albeit super dark, cake. So please don’t!
What about natural cocoa powder? Natural cocoa powder is more acidic than Dutch-processed cocoa, which undergoes a potassium wash that neutralizes its acidity. You should be ok using natural cocoa powder in this recipe (since it contains both baking soda and baking powder). Frostings aren’t subject to the same chemical reactions as cakes, so it’s not an issue to replace one for the other there either. However, Dutch-processed cocoa is really superior in terms of color and texture when it comes to chocolate cakes… I use it pretty much exclusively in all my recipes, I can’t even recall the last time I bought natural cocoa powder.