Chocolate cake is one of the best things in life, and this recipe doesn’t disappoint. It takes chocolate cake to the next level because it includes Alex’s Low-Acid Organic Coffee, which makes the chocolate flavor even more intense and, shall we say, addictive. It’s an easy recipe and worth a try. It may even become your go-to cake recipe for company and birthdays.

To Frost or Not to Frost?

This recipe includes “Perfect” in it because it’s “perfect” whether you make it with or without frosting. The cake is moist and flavorful enough to have on its own, unfrosted. If that’s what you prefer, you can make it in a 9 x 13 cake pan and cut it into square pieces when serving it. 

Otherwise, you can frost this cake. This may be the case for a birthday or another special occasion. If you choose to frost it, use the recipe provided below, which also includes Alex’s Low-Acid Organic Coffee to enhance the chocolate flavor provided by the cocoa. You can either frost the 9 x 13 cake, or you can make two round layers and frost between and over them. 

You can serve this cake with coffee or milk. If you’re frosting it, you can decorate it with sprinkles to make it festive, or top it with strawberries or raspberries for an elegant presentation.

Low-Acid Coffee and Chocolate

Both coffee and chocolate can be acidic. Many people report that coffee triggers heartburn or other discomfort, but it would be a shame to avoid coffee! Alex’s Low-Acid Organic Coffee is gentle on the stomach and is lower in acid than the average of national brands. 

Regular unsweetened cocoa powder or baking cocoa work fine, but you can lower the acid content by choosing dutched or alkalized cocoa powder. It’s lower in acid than regular cocoa. An example of dutched cocoa is Hershey’s Special Dark cocoa powder.

Recipe for Perfect Chocolate Cake with Low-Acid Coffee

Ingredients for Cake:

• ¾ cup of baking cocoa, plus 1 tablespoon (divided)
• 2 cups of all-purpose flour
• 2 teaspoons of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 ⅞ cups of sugar
• 1 cup of vegetable oil, such as canola or sunflower
• 2 large eggs
• 1 cup of low-fat milk
• 1 cup of strong brewed Alex’s Low-Acid Organic Coffee
• 2 teaspoons of vanilla extract
• 1 cup of sour cream

Ingredients for Frosting:

• ½ cup of butter, melted
• 2 ¼ cup of powdered sugar
• ¼ cup of baking cocoa
• 6 tablespoons of strong brewed Alex’s Low-Acid Organic Coffee

Instructions:

1. Preheat the oven to 325 degrees. Grease a 9 x 13 inch baking pan or 2 8-inch round pans and dust them with 1 tablespoon of cocoa powder.
2. In a bowl, stir together the rest of the cocoa powder, flour, baking soda, baking powder, and salt. 
3. In a separate bowl, beat together the sugar, oil, and eggs. Gradually add the milk, coffee, and vanilla extract.
4. Pour the batter into the pan or pans and bake for 30 to 40 minutes, or until a toothpick tests clean.
5. Prepare the frosting while the cake is baking. Beat together the sugar, cocoa, powder, butter, and coffee. Adjust the consistency as desired by adding sugar or coffee as needed.
6. When the cake or cakes are cool, remove them from the pan and frost if desired.
7. Serve and enjoy!