Best. Chocolate. Cake. EVER!
January is a big birthday month for me. In addition to my own birthday, I know 10 other people who celebrate a birthday in the first month of the year. So what is your favorite birthday cake? Maybe it's a golden yellow cake with chocolate frosting. Or maybe white cake? Or pineapple upside down cake. For me, birthday cake is chocolate cake with almond buttercream frosting and coconut. That is what my mom made for us kids each year.
I've been hungry for this flavor combination so I set out to find a good recipe for chocolate cake. Chocolate cakes from scratch are notoriously dry. I wanted something that is superbly moist but also light and fluffy like my family classic nutmeg feather cake that I shared with you last month.
The first recipe I tried this week came from America's Test Kitchen. Have you ever watched that program? They have very, very good recipes and they test and test before publishing them to ensure their reliability. I made a batch of Dark Chocolate Cupcakes. While the flavor was very good, the cake itself was kind of dry. Not crumbly dry. But not the moist yet light texture I wanted. I went to King Arthur Flour's recipe page hoping to score a good recipe there. But the recipes were similar to ATK's recipe and some comments from other bakers noted a dry cake.
So I went to Pinterest. I've found many good recipes there so I searched chocolate cakes and came across a recipe posted at www.foodess.com called "Moist Chocolate Cake." Okay; sounded promising. The recipe seemed very simple indeed and included melted butter, buttermilk and a cup of hot coffee. WOW! I decided to give the recipe a try.
Unfortunately, I was so intent on mixing together the cake batter that I forgot to take any photos of the process. Sorry about that! Just let me say that this recipe delivers on all of its promises. It is super quick, super easy AND ... wait for it ... super moist!!! The finished cake is identical in texture and moistness to our family classic nutmeg feather cake. Moist and incredibly light. And the chocolate flavor is wonderful.
Should you decide to go to foodess.com for this recipe let me mention a couple of things. First, as written, the recipe directs you to use two 9 inch cake pans. I wanted cupcakes so I simply baked the batter in muffin pans lined with cupcake papers lightly sprayed with PAM. You will get 2-1/2 dozen cupcakes from the recipe. The cupcakes needed about 22 minutes to bake. They will be done when a toothpick inserted in the center of a cupcake comes out clean with a few crumbs.
Second, the hot coffee is the last ingredient to go in the batter. The directions in the recipe note that the batter will be "very runny." Before adding the coffee, the batter looked just like a regular cake batter. After adding the coffee, the batter was indeed very runny. My batter looked like gravy and I was worried that I had made a mistake along the way. I couldn't scoop the batter into the cupcake tins; I had to pour batter into a liquid measuring cup and then pour it into the tins. I couldn't believe that my batter would bake up into a sturdy cake. I decided to push forward and bake the cupcakes. What did I have to lose? If the cakes didn't turn out I would just bake something else.
I am soooooo glad that I persevered!!!!! The finished cake is absolutely amazing. I topped off my cupcakes with almond buttercream frosting and sweetened flaked coconut, Baker's brand.
If you are looking for a supermoist chocolate cake recipe that is easy and delicious, I highly recommend that you visit www.foodess.com and try Jenn's recipe for Moist Chocolate Cake. It is, in my humble opinion, simply the Best. Chocolate. Cake. Ever!