Some chocolate cakes need a stand mixer and a lot of patience; this one needs a bowl and a whisk. It is a favorite from the KitchenSimplicity archive, built on cocoa powder, vegetable oil and brewed coffee, which together give a deep chocolate flavor and a soft, close crumb that does not dry out quickly.
Bake it for birthdays, potlucks or any weekend when you want a reliable layer cake. The thin batter bakes into two 9-inch layers that are rich enough to serve plain with a dusting of powdered sugar, but they also take well to ganache, whipped cream, buttercream or a fruit filling.
Tips
- Stick to 9-inch rounds. This batter is too soft for one large pan such as a 9 x 13, where the center tends to sink. If you only have 8-inch pans, fill them two-thirds full and bake the extra batter as about 6 cupcakes for roughly 20 minutes.
- Strong instant coffee works fine; the cake will not taste like coffee, it just tastes more chocolatey. Use hot water instead if you prefer.
- Wrapped unfrosted layers keep at room temperature for 2 days or in the freezer for up to 2 months. Frosting a lightly frozen layer is easier and makes fewer crumbs.
- For a quick ganache, pour 1 cup hot heavy cream over 8 ounces chopped semisweet chocolate, let stand 5 minutes, then stir smooth and cool until spreadable.