Best Chocolate Cake With The KitchenAid Artisan Mini

One of my favorite recipes to make was the chocolate cake and not any chocolate cake, the BEST CHOCOLATE CAKE.
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kitchenaid-artisan-mini

Photography by Inked Fingers

Did you know A Taste of Koko started as a recipe blog? When I launched A Taste of Koko back in March 2010, I was studying my undergrad in Nutrition at the University of Texas of Austin (hook em’ horns!). I didn’t know know anything about writing, photography, or social media (Twitter and Instagram weren’t even born yet), but I did love baking. Cupcakes, cakes, cookies, muffins, soufflés, and even macarons. I loved baking macarons so much that I even started my own macaron catering business called Macarons By Jane.

One of my favorite recipes to make was the chocolate cake and not any chocolate cake, the BEST CHOCOLATE CAKE. I discovered a chocolate cake recipe called Beatty’s Chocolate Cake by Ina Garten and it’s been my go-to chocolate cake recipe ever since.

 

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Fast forward 6 years, A Taste of Koko has now evolved into a food and travel blog that features the hottest restaurants and weekend getaways. My house is pretty small with a downstairs that is only 1000 square feet – this includes the kitchen, living room, dining room, and restroom. The kitchen has very little countertop space so the white KitchenAid mixer my parents bought for me when I first started baking sits on the top of the refrigerator.

 

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kitchenaid-artisan-mini

kitchenaid-artisan-mini

To collaborate with KitchenAid on the launch of their new Artisan® Mini Mixer is very special to me. Growing up I always dreamed of having a KitchenAid ® Stand Mixer. My parents raised me frugally so they saved up to buy me a KitchenAid ® Stand Mixer when I was 15. It’s been well loved and used many, many times, especially when I launched Macarons By Jane. When I started A Taste of Koko, KitchenAid was on my dream list of brands to work with. Who knew 6 years later, I would have the opportunity to collaborate with KitchenAid!

The new KitchenAid Artisan® Mini Mixer is 25% lighter and 20% smaller with the power of the KitchenAid® Classic™ Stand Mixer. With the smaller size, 12 attachments, 3.5 quart bowl, and a variety of colors (mine is Twilight Blue), the KitchenAid Artisan® Mini Mixer is the perfect addition to anyone’s home even if you have a small space!

 

kitchenaid-artisan-mini

kitchenaid-artisan-mini

The chocolate cake recipe has followed me ever since and I’ve baked it for multiple holidays and many birthdays. Sorry Ina, I’ve made a couple of modifications to the recipe since, making it the best chocolate cake ever.

 

kitchenaid-artisan-mini

kitchenaid-artisan-mini

Best Chocolate Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 1 best chocolate cake

Serving Size: 8 servings

Best Chocolate Cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups Valrhona cocoa powder (or the best cocoa powder you can find)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon real vanilla extract
  • 1/2 cup espresso
  • Chocolate Buttercream
  • 6 oz semisweet chocolate
  • 2 sticks unsalted butter, room temperature
  • 1 extra-large egg yolk, room temperature
  • 1 tsp real vanilla extract
  • 1 1/4 cups confectioners' sugar, sifted
  • 1 tbsp espresso powder dissolved in 2 tsp of hot water

Instructions

  1. Preheat the oven to 350°F. Spray two 6-inch x 2-inch round non-stick cake pans with non-stick baking spray.
  2. In the KitchenAid bowl, add the flour, sugar, cocoa, baking soda, baking powder, and salt. Using paddle attachment, slowly mix on low speed until combined.
  3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla.
  4. With the mixer on low speed, slowly add wet ingredients to the KitchenAid bowl of dry ingredients.
  5. Slowly add the cup of espresso and stir to combine. Make sure to scrape the bottom of the bowl with a rubber spatula.
  6. Pour batter into prepared baking pans and bake for 35 to 40 minutes, or until wooden toothpick inserted in center comes out clean.
  7. Cool cakes on cooling racks.
  8. Repeat steps if making a multiple layered cake.
  9. Frost with chocolate buttercream.
  10. For the Chocolate Buttercream
  11. Break chocolate into pieces and melt over a double-boiler until just melted. Set aside until cooled to room temperature.
  12. In the KitchenAid mixer fitted with paddle attachment, beat butter on medium-high spread until fluffy. About 2 to 3 minutes.
  13. Turn speed down to low, and slowly add confectioners' sugar to bowl.
  14. Add egg yolk, espresso liquid, and vanilla extract, and continue beating for 2 minutes.
http://www.atasteofkoko.com/best-chocolate-cake/

*Recipe adapted from Barefoot Contessa at Home

 

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kitchenaid-artisan-mini kitchenaid-artisan-mini

I wanted to bake a tall 4 layer chocolate cake so I used 6″ non-stick baking pans.

 

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kitchenaid-artisan-mini

kitchenaid-artisan-mini

kitchenaid-artisan-mini

Behind the scenes of how I shoot my photos!

 

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If you like moist and light, chocolately cakes – this recipe is for you.

 

kitchenaid-artisan-mini

Photography by Inked Fingers

This post is brought to you in collaboration with KitchenAid. Thank you for supporting the brands that support A Taste of Koko!

  • I’ve got a chocolate cake craving all of a sudden! 😉 That cake looks so good, Jane! Cute photos of the process too!

  • I am dying for a KitchenAid mini! And that cake recipe has to be tested in mi casa!

  • Pingback: Chicken Tortilla Soup Recipe - A Taste of Koko()

  • donna benn

    i would love kitchenaid mini would be great use make cakeor cookies i dont feel my hands so regular mixer ends up making mess everywhere

  • Laura Staloch

    This cake was absolutely fantastic. Literally ‘the best cake’.