Cornbread Chocolate Cake
Discover the perfect blend of sweet and savory with Cornbread Chocolate Cake—a moist, rich dessert that’s easy to make and impossible to resist!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour – Provides structure to the cake.
- 1 cup cornmeal – Adds the signature cornbread flavor and texture.
- ¾ cup cocoa powder – For that rich chocolatey goodness.
- 1 ½ teaspoons baking powder – Ensures the cake rises perfectly.
- ½ teaspoon baking soda – Works with the baking powder for a tender crumb.
- ½ teaspoon salt – Enhances the overall flavor.
Wet Ingredients
- 1 cup granulated sugar – Sweetens the cake just right.
- ½ cup brown sugar – Adds depth and a hint of caramel.
- 2 large eggs – Helps bind the ingredients and gives the cake a light texture.
- 1 cup buttermilk – Keeps the cake moist and complements the cornbread’s tang.
- ½ cup unsalted butter melted – Adds richness and moisture.
- 1 teaspoon vanilla extract – Enhances the overall flavor profile.
Optional Add-Ins
- ½ cup dark chocolate chips – For extra bursts of melty chocolate.
- ¼ teaspoon cinnamon – Adds a subtle warmth to the flavor.
Toppings (Optional)
- Whipped cream
- Powdered sugar dusting
- Caramel drizzle
Instructions
Step 1: Preheat and Prepare Your Pan
- Preheat your oven to 350°F (175°C). This gives it time to reach the perfect temperature for baking.
- Grease a 9-inch round cake pan with butter or cooking spray, or line it with parchment paper to make cake removal a breeze.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together:
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Whisk until the ingredients are well combined and lump-free. This ensures an even distribution of the leavening agents and cocoa powder.
Step 3: Combine Wet Ingredients
- In another bowl, whisk together the following wet ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup melted unsalted butter
- 1 teaspoon vanilla extract
- Whisk until smooth and fully combined, ensuring no lumps of sugar or butter remain.
Step 4: Bring It All Together
- Gradually add the wet mixture to the dry ingredients.
- Stir gently with a spatula until everything is just combined. Be careful not to overmix—this will keep your cake light and airy.
- Optional: If you love extra chocolatey goodness, fold in ½ cup dark chocolate chips for those irresistible melty pockets.
Step 5: Bake the Cake
- Pour the batter into your prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Keep an eye on the cake in the final few minutes to prevent overbaking. Every oven is different, so checking early is always a good idea.
Step 6: Cool and Serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, feel free to top your cake with whipped cream, a dusting of powdered sugar, or even a drizzle of caramel sauce for that extra indulgence
Notes
Nutrition Information (Per Serving)
- Calories: 375 kcal
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 210mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 30g
- Protein: 5g
- Calcium: 50mg
- Iron: 2.5mg