02/06/2026
BUTTER-BASED CHOCOLATE CAKE
Ingredients:
All-purpose flour – 2 cups (250g)
Unsweetened cocoa powder – ¾ cup (65g)
Baking powder – 1½ tsp
Baking soda – 1½ tsp
Salt – ½ tsp
Unsalted butter, softened – 1 cup (227g)
Granulated sugar – 1¾ cups (350g)
Eggs – 3 large
Vanilla extract – 2 tsp
Whole milk – 1 cup (240ml)
Hot water – ½ cup (120ml) or hot brewed coffee for deeper flavor
Instructions:
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch (20cm) round cake pans or line with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter with sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix just until combined—don’t overmix.
Stir in the hot water or coffee to loosen the batter. The mixture will be a bit thin, which helps keep the cake moist.
Pour the batter evenly into the prepared pans and smooth the tops.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn onto a wire rack to cool completely.
