If you’re searching for a show-stopping dessert that’s simple to make and bursting with flavor, look no further than Mahogany Cake. This rich chocolate cake is moist and delicious, making it a fantastic choice for any occasion. Whether it’s a birthday celebration, a cozy family dinner, or just a sweet treat to enjoy after a busy week, Mahogany Cake delivers satisfaction with every slice.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 60 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 345
Protein: 4 grams
Carbohydrates: 51 grams
Fat: 15 grams
Fiber: 2 grams
Sugar: 28 grams
Sodium: 250 mg
Why Make Mahogany Cake
Mahogany Cake is not just a delightful treat; it also offers versatility and room for creativity. The deep, dark cocoa flavor pairs incredibly well with various frostings and toppings, allowing you to adapt it for different tastes or occasions. Plus, it’s a straightforward recipe, perfect for bakers of any skill level. You can whip it up quickly, making it a wonderful choice for unexpected guests or last-minute celebrations. Everyone will love how decadent and satisfying it is—a true crowd-pleaser!
How to Make Mahogany Cake Step by Step
Ingredients
2½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar, packed
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 tablespoon vanilla extract
1 cup hot coffee
Directions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar. In a separate bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add the hot coffee, whisking continuously until combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined—the batter will be thin. Divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them onto wire racks to cool completely. Frost with your preferred buttercream or cream cheese frosting before serving.
How to Serve Mahogany Cake
For an extra special treat, serve Mahogany Cake with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a rich chocolate sauce can also elevate the experience. Consider pairing it with a light salad for a delightful contrast or serving it alongside a cup of coffee for a perfect afternoon snack.
How to Store Mahogany Cake
To store Mahogany Cake, keep it in an airtight container in the refrigerator for up to five days. If you want to freeze it, wrap each layer tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months. To reheat, simply thaw in the fridge overnight and enjoy at room temperature or warm it gently in the microwave.
Expert Tips for Cooking Mahogany Cake
- Use high-quality cocoa powder for the best flavor.
- Ensure your ingredients are at room temperature for better mixing.
- Do not overmix the batter; it should be combined but still slightly lumpy for the best texture.
- Adjust the baking time as needed based on your oven’s characteristics.
- Experiment with different frostings like cream cheese or caramel for unique flavors.
Delicious Variations of Mahogany Cake
- Add a dash of espresso powder to enhance the chocolate flavor even further.
- Incorporate chopped nuts like walnuts or pecans for crunch and added texture.
- Substitute dark chocolate chips into the batter for gooey chocolate pockets.
Mahogany Cake will quickly become a favorite in your dessert repertoire. With its rich flavor and easy preparation, there’s no reason not to indulge. Give this cake a try, and experience the delightful taste and versatility it brings to your table!
Mahogany Cake
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder Use high-quality cocoa powder for the best flavor.
- 1 cups granulated sugar
- 1 cups brown sugar, packed
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Ensure they are at room temperature for better mixing.
- 1 cups buttermilk
- 0.5 cups vegetable oil
- 1 tablespoon vanilla extract
- 1 cups hot coffee Add slowly to avoid cooking the eggs.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar.
- In a separate bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract.
- Slowly add the hot coffee, whisking continuously until combined.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Note that the batter will be thin.
- Divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them onto wire racks to cool completely.
Serving
- Frost with your preferred buttercream or cream cheese frosting before serving.
- For an extra special treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Fresh berries or a rich chocolate sauce can also elevate the experience.
Storage
- To store Mahogany Cake, keep it in an airtight container in the refrigerator for up to five days.
- If you want to freeze it, wrap each layer tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months.
