The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is lower in calories and caffeine.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a low-calorie sweetener.

Preheat the oven to 350°F (175°C).

Grease three 8-inch round cake pans with room temperature butter.

Line the bottom of each pan with a round of parchment paper, using a technique to cut it to fit.

In a stand mixer with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt on low speed.

Bloom the cocoa powder by adding 3/4 cup of hot brewed coffee to it, mixing well to release the aroma.

In a separate bowl, whisk together 5 large eggs and 2 extra yolks until well combined.

Add the milk, avocado oil, and vanilla extract to the egg mixture, whisking until smooth.

Gradually add the cocoa mixture to the egg mixture, mixing until well incorporated and glossy, resembling pancake batter.

Pour the batter evenly into the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens