This easy chocolate cake recipe starts with a half a cup of joe.
This chocolate cake is designed for ease.
For long-term storage,this cake freezes beautifully.
Credit:Fred Hardy; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser
Once firm, you might stack the cake on top of other items.
The cake will last in the freezer for up to three months.
When ready to serve, defrost the cake on the counter for about one hour before frosting.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Keely
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with parchment paper.
Gradually add hot coffee, whisking constantly to combine.
Bake cake:
Pour batter into prepared pan.
Credit:Fred Hardy; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser
Bake in preheated oven until a wooden pick inserted into center comes out clean, 30 to 35 minutes.
Remove pan from oven, and transfer to a wire rack.
Let cool in pan for 15 minutes.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Keely
Invert cake onto wire rack; remove pan, and let cool completely, about 1 hour.
Gradually beat in powdered sugar, 1/2 cup at a time.
Beat on medium speed until smooth, about 30 seconds.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Keely
Frost cake:
Spread frosting over top of cooled cake.
Frosted cake may be covered and stored at room temperature up to 4 days.
Just before serving, garnish with sea salt and additional salted caramel topping, if desired.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Keely
Chocolate Cake with Tahini Buttercream
Prepare recipe as directed through Step 3.
In Step 4, substitute 1/4 cuptahiniand 1/4 tsp.kosher saltfor salted caramel.
In Step 5, omit caramel; sprinkle withsea saltandsesame seeds.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Keely
Chocolate Cake with Spiced Chocolate Buttercream
Prepare recipe as directed through Step 3.
In Step 4, substitute 3 Tbsp.unsweetened cocoa; 1 tsp.ground cinnamon; and 1/4 tsp.
eachcayenne pepper,ancho chile powder, andkosher saltfor salted caramel.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Keely
After beating in powdered sugar in Step 4, beat in 1 Tbsp.heavy whipping cream.
In Step 5, omit sea salt and caramel; garnish withshaved semisweet chocolateandcinnamon.
If your sponge still comes out dry, try using acake soakto add in extra moisture.
Oil-based cakes, like this one, tend to be more moist than ones made with butter.
