As you may know I really love Claire Saffitz and making the recipes from her book Dessert Person. This was my first attempt at the chocolate cake recipe and it was actually pretty straightforward. A few steps but it makes the flavor that much better.
The only difference in this recipe that I made was using regular cocoa powder and not Dutch. It made the cake a little less dark and not as rich of a flavor. Next time I definitely want to make it with Dutch process cocoa but it still came out great!
My mom and I hosted a spooky girls wine night and I wanted to have a chocolate cake with a slightly spooky twist. I added a little berry compote for that "bloody" look. If you're looking for another recipe that is perfect for Halloween parties, check out my Spooky Oreo Cheesecake!
INGREDIENTS
- 2 ⅓ cups All-Purpose Flour
- 2 ½ tsp. Baking Powder
- 2 tsp. Kosher Salt
- ½ tsp. Baking Soda
- 1 cup Semi-Sweet Chocolate Chips, or chopped chocolate
- ⅔ cup Brewed Coffee or 1 tsp. Instant Coffee dissolved in 2/3 cup Water
- ½ cup Dutch Process Cocoa Powder
- ⅔ cup Buttermilk
- 2 tsp. Vanilla Extract
- 1 ½ sticks Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar, packed
- ¼ cup Neutral Oil
- 3 Eggs, large at room temperature
- Chocolate Buttercream
INSTRUCTIONS
Preheat the oven to 350 degrees F and prepare your pans with parchment and baking spray or butter. I made one 6 inch, 3 layer cake and only used about half to 3/4 of the batter.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
Using the double boiler method, boil about an inch of water and place a heat safe bowl over the top with your chocolate, coffee and cocoa powder. Whisk occasionally until the chocolate is melted. Take off the heat and whisk in the buttermilk and vanilla. Set aside.
In a stand mixer with the paddle attachment, on low speed cream together the butter, sugars, and oil until smooth. Increase the speed to medium-high, scraping down the sides once or twice, and until the mixture is light and fluffy.
Add the eggs one at a time. Beating well after each addition and scraping down the sides.
Alternate adding the dry and wet ingredients to the stand mixer. Starting with 1/3 of the flour mixture.Combine until the flour has just about disappeared. Add 1/2 the cooled chocolate mixture. Mix until just incorporated. Then add 1/2 the remaining flour mixture. Mix until just incorporated and repeat. Using a spatula, fold the mixture into itself to ensure it is all combined.
Divide evenly amongst your pans.
Place in the oven and stagger your pans so none are directly above or below one another. Bake for 30 to 40 minutes. Rotate your pans from top to bottom after 20 minutes.
Make your fillings (compote) and buttercream frosting while the cakes cool.
Level cakes if necessary and decorate! I put compote at the center of each layer and a ring of buttercream on the outsides to ensure it stayed inside the cake.
Preheat the oven to 350 degrees F and prepare your pans with parchment and baking spray or butter. I made one 6 inch, 3 layer cake and only used about half to 3/4 of the batter.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
Using the double boiler method, boil about an inch of water and place a heat safe bowl over the top with your chocolate, coffee and cocoa powder. Whisk occasionally until the chocolate is melted. Take off the heat and whisk in the buttermilk and vanilla. Set aside.
In a stand mixer with the paddle attachment, on low speed cream together the butter, sugars, and oil until smooth. Increase the speed to medium-high, scraping down the sides once or twice, and until the mixture is light and fluffy.
Add the eggs one at a time. Beating well after each addition and scraping down the sides.
Alternate adding the dry and wet ingredients to the stand mixer. Starting with 1/3 of the flour mixture.Combine until the flour has just about disappeared. Add 1/2 the cooled chocolate mixture. Mix until just incorporated. Then add 1/2 the remaining flour mixture. Mix until just incorporated and repeat. Using a spatula, fold the mixture into itself to ensure it is all combined.
Divide evenly amongst your pans.
Place in the oven and stagger your pans so none are directly above or below one another. Bake for 30 to 40 minutes. Rotate your pans from top to bottom after 20 minutes.
Make your fillings (compote) and buttercream frosting while the cakes cool.
Level cakes if necessary and decorate! I put compote at the center of each layer and a ring of buttercream on the outsides to ensure it stayed inside the cake.
Slice and enjoy! For this recipe I used blackberries so it would look a little spookier but totally feel free to use any fruit or toppings you want to get the look you want.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
A video is up on my Pinterest and Instagram of the recipe in full.