Elyse's Ultimate Chocolate Delight Cake
Indulge in Elyse's Ultimate Chocolate Delight Cake, a luxurious dessert that boasts a rich, deep brown hue and an incredibly moist texture. This deceptively simple recipe was shared with me by my dear friend Elyse during my time in Israel, and it has quickly become my go-to for any occasion. It's foolproof, making it perfect for both novice bakers and seasoned pros alike. Even my husband, who struggles to make a simple hot dog, successfully whipped up this cake, demonstrating just how easy it truly is! This cake serves as an excellent base for any frosting or decoration—just freeze it overnight for the ultimate icing application that spreads effortlessly. Save time and money with this delightful homemade alternative to boxed mixes like Duncan Hines!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Cocoa Powder
1 cup (unsweetened, sifted)
All-Purpose Flour
3 cups (sifted)
Salt
1.5 teaspoons (fine sea salt)
Baking Soda
2 teaspoons (not baking powder)
Baking Powder
1 teaspoon (ensure it's fresh)
Granulated Sugar
2.5 cups (white sugar)
Instant Coffee
2 teaspoons (to be dissolved in boiling water)
Boiling Water
2 cups (to dissolve coffee)
Vegetable Oil
1 cup (or any neutral oil)
Eggs
4 large (room temperature)
Vanilla Extract
2 teaspoons (pure is best)
Instructions
1
Preheat your oven to 350°F (175°C). Grease two round or square cake pans and optionally line them with parchment paper for easy removal.
2
In a large mixing bowl or mixer, combine all the dry ingredients: cocoa powder, flour, salt, baking soda, baking powder, and sugar. Mix on low speed until well combined.
3
In a separate bowl, prepare your wet ingredients. Mix the instant coffee with boiling water until dissolving, then add the oil, eggs, and vanilla. Whisk together until smooth.
4
Slowly pour the wet mixture into the dry ingredients while the mixer is on low. Mix until just combined; be careful not to overmix.
5
Evenly distribute the batter between the prepared pans. Tap the pans lightly on the countertop to release any air bubbles.
6
Bake in the preheated oven for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
7
Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
8
For better frosting application, wrap the cooled cakes in plastic wrap and place them in the freezer overnight.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Elyse's Ultimate Chocolate Delight Cake?
It is a luxurious, rich, deep brown chocolate cake with an incredibly moist texture that is simple and foolproof to make.
Who created this recipe?
The recipe was shared by a friend named Elyse during time spent in Israel.
Is this recipe suitable for beginners?
Yes, the recipe is described as foolproof and perfect for both novice bakers and seasoned pros.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How should I prepare the cake pans?
Grease two round or square cake pans and optionally line them with parchment paper for easy removal.
What dry ingredients are needed?
You will need cocoa powder, all-purpose flour, salt, baking soda, baking powder, and granulated sugar.
How do I mix the dry ingredients?
Combine them in a large mixing bowl or mixer and mix on low speed until well combined.
What wet ingredients are included in the recipe?
The wet ingredients consist of instant coffee, boiling water, vegetable oil, eggs, and vanilla extract.
How do I prepare the coffee for this cake?
Mix the instant coffee with boiling water until it is completely dissolved before adding other wet ingredients.
Can I use any type of oil?
The recipe calls for vegetable oil or any neutral-tasting oil.
What temperature should the eggs be?
The recipe recommends using 4 large eggs at room temperature.
How should the wet and dry mixtures be combined?
Slowly pour the wet mixture into the dry ingredients while the mixer is on a low setting.
Should I worry about overmixing the batter?
Yes, you should mix until just combined and be careful not to overmix the batter.
How do I remove air bubbles from the cake batter?
Tap the pans lightly on the countertop after distributing the batter evenly between them.
How long does the cake need to bake?
Bake the cake for 45 minutes to 1 hour.
How can I tell if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cakes to cool in the pans for about 10 minutes.
Where should the cake cool after being removed from the pan?
Transfer the cakes to a wire rack to cool completely.
What is the secret to easy frosting application?
Wrap the cooled cakes in plastic wrap and place them in the freezer overnight for the ultimate icing application.
Why should I freeze the cake before frosting?
Freezing the cake allows the frosting to spread effortlessly without tearing the surface.
Is this cake a good alternative to boxed mixes?
Yes, it is a great homemade alternative to boxed mixes like Duncan Hines, saving both time and money.
What type of cocoa powder is required?
The recipe uses 1 cup of unsweetened, sifted cocoa powder.
How much flour is used in this recipe?
The recipe requires 3 cups of sifted all-purpose flour.
What type of salt should I use?
Use 1.5 teaspoons of fine sea salt.
Does the recipe use baking soda or baking powder?
It uses both: 2 teaspoons of baking soda and 1 teaspoon of fresh baking powder.
How much sugar is in the cake?
The recipe calls for 2.5 cups of white granulated sugar.
What type of vanilla extract is best?
Pure vanilla extract is recommended for the best flavor.
How many servings does this recipe provide?
The specific serving count is not provided, but it uses two standard round or square cake pans.
Can I use this cake for special occasions?
Absolutely, it serves as an excellent base for any frosting or decoration for any occasion.
What does the finished cake look like?
The cake has a rich, deep brown hue and a very moist appearance.