Tami’s Chocolate Cake

  • Serves: Makes three 9- x 2-inch cake layers
  • Baking Temp (degrees F): 350
  • Views: 14508
  • Comments: 16

Photo and cake by sugarpie, Premium Member © Sarah Phillips 

Photo and cake by sugarpie, Premium Member © Sarah Phillips 

This is the recipe that Tami gave to me and she has reportedly won many chocolate cake competitions with! It pairs with Tami’s or Perfect Buttercream, Chocolate Variation very well, and equally well with the light and the delicate Italian Meringue or Mousseline Buttercream or IMBC.
This cake is a dense cake, very moist, dark and the essence of a chocolate cake experience. It's not an everyday cake, but better saved for that special occasion!


This is a large recipe and it will fill up the bowl of a 4 1/2 quart sized KitchenAid Stand Mixer! 

3 cups bleached cake flour; spoon flour into measuring cup and level to rim
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoons salt

1 1/2 cups unsweetened cocoa
2 1/2 cups double strength coffee (To make, add in 1 tablespoon of instant coffee granules PER CUP of regular coffee, and stir)

1 cup (2 sticks) + 2 tablespoons unsalted butter, at room temperature
1/3 cup vegetable oil

1 1/2 cups sugar
1 1/2 cups dark brown sugar

5 large eggs
1 tablespoon vanilla extract

1. Mix the hot coffee and the cocoa together until smooth. Allow to cool while you prepare the rest of the ingredients.

2. Position the oven shelves in the lower and upper third of the oven. Preheat the oven to 350 degrees F.
Prepare three 9- x 2- inch cake pans with bakers grease or a good spray with cooking spray and a sprinkle of cocoa (shake out the excess).

3. In a medium bowl, after measuring, sift the dry ingredients together, set aside.

4. In a mixing bowl, cream the butter and sugar until light and fluffy. This will take 1-3 minutes. You want a light color and a fluffy texture.

5. Scrape the bowl and add the oil, beat until incorporated.

6. Add the eggs one at a time, allow each to incorporate before adding the next.

7. Add the vanilla and scrape the bowl.

8. Alternate the coffee/cocoa mixture with the dry ingredients. Begin and end with the dry ingredients. Scrape the bottom of the bowl to be sure you have incorporated all the dry ingredients.

Pour the batter into the pans. You want to fill them 1/2 to 2/3 full, not more. If it looks like you might have more batter, don't overfill the pans, just make a few cupcakes!
NOTE: **To help keep the cake level as it bakes, use Magi-Cake Strips.

9. Bake the cake layers for about 25+ minutes, they won't spring back like many cake recipes.
TAMI SAYS: They will be firm on top and will start to spring back, like a lightly damp sponge.

10. Remove from the oven and cool in the pans for 5-10 minutes.
TAMI SAYS: Now...don't fret....this cake will fall back down slightly, not a dip in the middle, but it will settle back into the pan. This recipe just does that. So don't be disappointed.

11. Cool on racks until completely cool. This cake frosts much easier if you freeze it overnight and as you frost it, it will thaw out!

You can wrap this cake, unfrosted, and store at room temperature for a day or two, and then freeze for a month or more. Thaw in its wrappers at room temperature.

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