1¾ cups (219 g) all-purpose flour, plus more for pan
2 large eggs, room temperature
1 large egg yolk, room temperature
1 cup buttermilk, room temperature
1 cup lukewarm brewed coffee
½ cup vegetable oil
1 tsp Pure Vanilla Extract
1 tsp Chocolate Extract
1¾ cups (350 g) granulated sugar
¾ cup (60 g) Dutch-process cocoa powder
2 tsp Baker’s Salt
2 tsp baking soda
1 tsp baking powder
2 oz (57 g) bittersweet chocolate, melted, slightly cooled
2 tsp Vanilla Puree

This chocolate cake has been a game changer in the Teaching Kitchen. Truth be told, there aren’t many really good chocolate cake recipes out there. They often turn out dry or just don’t say “chocolate!” This chocolate cake speaks loud and clear. It’s a cake that we eat sans frosting, topping, filling or even a dust of powdered sugar – straight up, it’s that good. Our Pure Chocolate Extract and Pure Vanilla Extract go to work to make this cake absolutely perfect. We use this cake for the base of our Mini Baked Alaskas – big fun and big chocolate flavor! 


1.Position an oven rack in the center of the oven. Preheat oven to 350°F. Spray a rimmed 13X18 sheet pan (half sheet pan) with nonstick spray. Line with parchment. Spray the parchment. Dust lightly with flour, tapping out excess.
2.Whisk together eggs, egg yolk, buttermilk, coffee, oil and extracts in a medium bowl.
3.Mix granulated sugar, cocoa powder, salt, baking soda, baking powder and 1¾ cups flour in the bowl of a stand mixer fitted with paddle attachment on low speed until combined, about 1 minute. Add egg mixture in 3 additions, beating on medium speed 30 seconds after each addition. Add melted chocolate and beat, scraping down sides of bowl to ensure everything is well mixed.
4.Scrape batter into prepared baking sheet and rap on counter to level. Bake cake until a tester inserted into the center comes out clean, 20–25 minutes. Let cake cool 15 minutes, then run an offset spatula along edges to loosen. Set a wire rack upside down over baking sheet and flip over to release cake. Carefully peel away parchment paper and let cool completely.

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