Heaven Help Me Chocolate Cake
614,721
Published 2023-06-05
3 cups all-purpose flour
3 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup unsweetened cocoa powder
2 cups granulated sugar
1 cup light brown sugar
3/4 cup oil
4 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
1 1/2 cups hot coffee
Preheat oven to 350°.
Grease and flour three 9-inch cake pans. Set aside. Placed parchment paper on the bottom of the cake pans to make the cakes come out easier.
Whisk or sift together the flower, baking soda, baking powder, salt, and cocoa . Set aside.
In a mixer bowl, cream together the sugar, brown sugar, and oil. Mix in the eggs one at a time. Add in the vanilla, buttermilk, and coffee.
Mix the dry ingredients into the wet ingredients. The batter will be very runny. Evenly divide the batter into the three prepared pans. Bake for 30 to 45 minutes until the center of each cake is done. The cakes should still look moist on top. Cool in the pans for 15 minutes then turn out onto cooling racks until completely cooled. Once completely cooled, cakes can be frosted for wrapped tightly in plastic wrap to be frosted the next day. 
FROSTING:
9 cups powdered sugar
2 cups cocoa powder
1 -2 teaspoons instant espresso powder
3 sticks butter
2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
generous pinch of salt
Whisk together the powdered sugar and cocoa. Add the room temperature butter and blend until mixed in well. While mixing, drizzle in the heavy whipping cream, vanilla, and salt. A few extra spoons of cream or milk may be needed to make the frosting of spreading consistency. Beat well for 1 to 2 minutes. Frost your cakes as desired. 
All Comments (21)
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This is the most thorough cake recipe demonstration on all of YouTube 🙏🏾 thank you!
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OMG!!!! I baked this cake and served it on 12/28 for my father’s bday. The cake and frosting are absolutely fantabulous. The cake super moist and not super sweet. The frosting very chocolaty but not super sweet. This will be my go to from now on.
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I love chocolate. I eat chocolate everyday, addicted to it & coffee.I am 65 years old & have ate chocolate everyday since I was young. Thanks for this recipe.
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I love how you don’t waste. And you don’t rush through the process. New bakers need to see what your doing. Nice job!
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Two things for ya… 1. To make your own buttermilk (or the equivalent) add 1 teaspoon of lemon juice or apple cider vinegar for every cup of whole milk. Mix it really good and let it sit in the fridge until it begins to curdle. I use this for buttermilk biscuits because I don’t like buttermilk either. It gives it the same flavor without a carton of buttermilk going bad in my fridge. 2. If you don’t like coffee, then you can always add a bit of cayenne pepper. The Aztecs knew long before we did, chili peppers enhance the flavor of chocolate much like coffee does. I always add a sprinkle of cayenne to my chocolate mousse. Does a wonderful job bringing out the chocolate flavor. Thanks for the recipe!
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Definitely can tell you are a teacher as your directions are clear and understanding! Makes me feel like I’m in Home economics class.
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My mother loves buttermilk. She never liked regular milk. My dad would crumble cornbread up and put buttermilk and sugar in a bowl and it all the time. That was his favorite if my mom didn't bake anything sweet...and she cooked everything from scratch. 😊 my dad is no longer with us, but I still have my 94 yr old mother and she's still going strong. ❤ God had really blessed her and us to be fortunate to have her with us. May the Lord keep blessing you charming sweethearts too.
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In 1969, as a 9 yo, I was taught to bake 1st, then cooking... I always whipped my butter 1st, then added the sugar, eggs and liquids... then slowly added my shifted powdered ingredients... this is ol' school which makes sure all ingredients are mixed well and eliminates the dry ingredients from throwing powder dust all over... be sure to not over mix... Love this channel!🦋
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I usually don't come back to review the item I made after watching someone on here but this cake really does deserve to be addressed. I made this cake for my son and I, not realizing how enormous it would be. It was the most amazing cake I have ever made or eaten. It was as wonderful and you imagine the Matilda chocolate cake must have tasted. It took a week but my son and I did manage to finish most of it before I decided the last piece was going to go to compost. Next time I make this, I will cut the recipe in half or freeze two layers and just eat one at a time. So lovely and moist and the frosting melts in your mouth. I think half of the frosting recipe would be enough or 1/3 as it was so much we still have several cups of the frosting in the fridge. Thanks for the wonderful recipe it will be one I hand down to my kids and grandkids if I ever get any. God bless!
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You are such a neat cook. I like how you scrape your bowls, not wasting any. Great instructions. I can't wait to try this cake.
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I think you’re my new favorite cooking channel. You attention to detail is exact without being boring. I don’t skip through your videos, ever. I’m so glad I found you! And you have a great camera woman! 😊
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I was just going to download your video so I could make this cake later, but that wonderful Southern accent kept me glued to the screen!😂 Your voice is very pleasing, and that cake - wow!! You're a great teacher by the way, thank you!!❤
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I had to come back and leave a comment after eating a slice of this cake. Let me say first of all HOLY COW now that is one heck of a chocolate cake. I made this cake for my son's birthday who is a HUGE chocolate fan and let me say it was a HUGE hit. I have never tasted such a great chocolate cake before. I was really skeptical about it when I saw the ingredients but I stuck to every step and I am soooo glad I gave this recipe a try. It truly has won a spot in my family favorites recipes. Thank you for sharing! ❤
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Your cake has to be HEAVEN-SENT!!!! Looks absolutely delicious!
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My dear Grandmother made this for me every special occasion at my request. The only difference was it didn't have the coffee. Thank you for bringing back so many memories!
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I just love the way you clean the cups out. I hate watching shows that leave a lot in it, I am like you left all that good stuff in there. That cake is calling my name. I bet it was delicious. mmm.
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You can make butter milk. Just add white vinegar to your milk. Let sit for 20 min.🇨🇦
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LOVE the baking strips idea! My grandma & mom would put the cooking racks on top of the cakes when they came out of the oven, flip the cakes onto them so the humps were down on the racks, then as the cakes cooled the hump would go down. After cooking, they would take one of the layers & flip it right side up, put frosting on top then put the 2nd layer on top of the first, hump side down. They then frosted the sides and top filling in gaps with frosting. They made such yummy cakes!
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I have the first Colbolt Blue Mixer Kichen Aide ever made. It is 39 years old and still going strong. I bought all my 3 girls one. You cake looks Delicious. Icing is like mine. I love to cook. I'm not good either. Lv and Prayers to all. Thank You !
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I like how you use every little bit of your ingredients and how clean everything looks. And, yes, the coffee makes a big difference here and you don't even taste it. I also wanted to say I've never seen a chocolate cake as nice and deliciously looking as yours just coming out the oven my whole life. Beautifully baked! Those strips do the job.
