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.
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.
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!
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.
Best Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 best chocolate cake 1x
- 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
- 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
- Preheat the oven to 350°F. Spray two 6-inch x 2-inch round non-stick cake pans with non-stick baking spray.
- 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.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla.
- With the mixer on low speed, slowly add wet ingredients to the KitchenAid bowl of dry ingredients.
- Slowly add the cup of espresso and stir to combine. Make sure to scrape the bottom of the bowl with a rubber spatula.
- Pour batter into prepared baking pans and bake for 35 to 40 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool cakes on cooling racks.
- Repeat steps if making a multiple layered cake.
- Frost with chocolate buttercream.
For the Chocolate Buttercream
- Break chocolate into pieces and melt over a double-boiler until just melted. Set aside until cooled to room temperature.
- In the KitchenAid mixer fitted with paddle attachment, beat butter on medium-high spread until fluffy. About 2 to 3 minutes.
- Turn speed down to low, and slowly add confectioners’ sugar to bowl.
- Add egg yolk, espresso liquid, and vanilla extract, and continue beating for 2 minutes.
- Serving Size: 8 servings
*Recipe adapted from Barefoot Contessa at Home
I wanted to bake a tall 4 layer chocolate cake so I used 6″ non-stick baking pans.
Behind the scenes of how I shoot my photos!
If you like moist and light, chocolately cakes – this recipe is for you.
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!