Cocoa powder is derived from cacao beans and is essential for creating that deep chocolate flavor in cakes. It comes in two varieties: natural cocoa powder and Dutch-process cocoa powder. Natural cocoa has a more intense flavor and is slightly acidic, while Dutch-process cocoa is smoother and less acidic. For this recipe, we’ll use unsweetened cocoa powder, which is widely available and perfect for baking.

To make a basic chocolate cake, you will need the following ingredients:

Dry Ingredients:

2 cups (240 g) all-purpose flour
3/4 cup (64 g) unsweetened cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 3/4 cups (350 g) granulated sugar

Wet Ingredients:

2 large eggs
1 cup (240 ml) buttermilk (or homemade buttermilk)
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 1/3 cups (320 ml) boiling water

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until well combined. This ensures even distribution of the leavening agents and cocoa powder.

In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract. Whisk until well blended.

Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.

To enhance the chocolate flavor, carefully stir in the boiling water. This step helps to "bloom" the cocoa powder, making the cake richer and more flavorful. The batter will now be quite thin, which is normal.

Pour the batter evenly into the prepared pans. Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cake with your favorite frosting, such as chocolate buttercream or ganache.

Use Quality Cocoa Powder: The flavor of your cake will largely depend on the quality of the cocoa powder. Opt for a high-quality unsweetened cocoa powder for the best results.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake due to gluten development.
Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature for a better-emulsified batter, which leads to a lighter cake.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze the cake for up to 3 months.

This basic chocolate cake recipe with cocoa powder is a delightful treat that is easy to make and sure to impress. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake is perfect for any chocolate lover. Enjoy the rich flavors and moist texture that cocoa powder brings to this classic dessert!

For more variations, feel free to explore different frostings or add-ins like chocolate chips or nuts to customize your cake to your liking. Happy baking!