Top Secret Chocolate Cake Recipe

This decadent Top Secret Chocolate Cake is made with simple pantry staples like all-purpose flour, unsweetened cocoa powder, eggs, and a special secret ingredient: a cup of hot brewed coffee. The result is an incredibly moist and rich cake with a deep chocolate flavor that will have everyone asking for the recipe. It’s the ultimate dessert for a special occasion or a cozy gathering, and it makes enough to serve a crowd of 12 people.

Top Secret Chocolate Cake Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee

For the Frosting:

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk or cream
• 1 teaspoon vanilla extract
• Pinch of salt

How To Make Top Secret Chocolate Cake

1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan. You can also line the bottoms with parchment paper for easy removal.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine the wet ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Create the batter: Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Be careful not to overmix. The batter will be thick. Slowly pour in the hot coffee and mix on low speed until the batter is smooth and a little thin.
5. Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes for round pans or 35-40 minutes for a 9×13-inch pan, or until a wooden toothpick inserted into the center comes out clean.
6. Cool completely: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. The cakes must be completely cool before frosting.
7. Make the frosting: In a large bowl, using an electric mixer, beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder and mix on low speed until combined. Gradually add the milk and vanilla, beating on medium-high speed until the frosting is light, fluffy, and spreadable. Add a pinch of salt to balance the sweetness.
8. Frost and serve: Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Recipe Tips

• The secret ingredient is coffee: The hot coffee doesn’t make the cake taste like coffee. Instead, it deepens the chocolate flavor and makes the cake incredibly moist.
• Don’t overmix the batter: Overmixing can develop the gluten in the flour, which results in a tough, dry cake. Mix until the ingredients are just combined.
• Use room temperature ingredients: Using room temperature eggs and buttermilk helps them combine more easily and creates a smoother, more uniform batter.
• For the richest flavor: Use a high-quality unsweetened cocoa powder. The difference in flavor will be noticeable.

What To Serve With Top Secret Chocolate Cake

This rich chocolate cake is perfect on its own with a glass of cold milk or a cup of hot coffee. For an extra decadent dessert, serve a slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A few fresh raspberries or strawberries can also add a bright, fresh contrast to the deep chocolate flavor.

How To Store Top Secret Chocolate Cake Leftovers

Refrigerate: Store frosted cake in an airtight cake container in the refrigerator for up to 4-5 days.

Freeze: To freeze, wrap unfrosted cake layers tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator before frosting. You can also freeze individual slices, wrapped the same way, for a quick treat later.

Top Secret Chocolate Cake Nutrition Facts

Serving Size: 1 slice (about 1/12 of cake)

• Calories: 510 kcal
• Total Fat: 27 g
• Saturated Fat: 13 g
• Cholesterol: 75 mg
• Sodium: 370 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 3 g
• Sugars: 50 g
• Protein: 6 g

Frequently Asked Questions

• Can I substitute the buttermilk? Yes, if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it to the 1 cup line with milk. Stir and let it sit for 5 minutes before using.
• Why is the batter so thin? The hot coffee thins the batter. This is normal and is what helps create the cake’s incredibly moist texture.
• Can I make this into cupcakes? Yes, this recipe works great for cupcakes. Fill cupcake liners 2/3 full and bake for 18-22 minutes. This recipe makes about 24-30 cupcakes.

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