Dive into the decadent world of chocolate with this ultimate chocolate cake recipe, designed for the true chocolate lover. This rich and moist chocolate cake offers layers of deep, velvety chocolate flavor, enveloped in a silky smooth chocolate frosting. Whether celebrating a special occasion or simply satisfying a craving, this cake stands as a testament to the timeless appeal of chocolate. Its luxurious texture and indulgent taste promise to make any moment memorable. Follow this recipe to create a chocolate masterpiece that’s sure to impress and delight every palate.
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Why You’ll Love This Chocolate Cake:
- Deep Chocolate Flavor: Crafted with cocoa powder and melted chocolate for a robust chocolate experience.
- Moist and Rich: A tender crumb achieved through the perfect balance of ingredients ensures every bite is satisfying.
- Silky Frosting: A chocolate buttercream frosting that’s smooth, creamy, and spreads like a dream.
- Versatile: Perfect for birthdays, holidays, or any day that calls for a bit of chocolate indulgence.
Ingredients Notes For Rich and Moist Chocolate Cake:
- Cocoa Powder: Use high-quality unsweetened cocoa powder for the best flavor.
- Coffee: Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
- Buttermilk: Adds moisture and a slight tang, contributing to the cake’s tender texture.
- Flour: All-purpose flour works well, but cake flour can make it even more tender.
- Sugar: A combination of granulated sugar and light brown sugar for depth of sweetness.
- Eggs: Room temperature eggs blend more easily into the batter, ensuring a uniform texture.
Recipe Steps:
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine Wet Ingredients: In a separate bowl, mix the melted chocolate, buttermilk, oil, eggs, and vanilla. Stir in the hot coffee until the mixture is smooth.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Frost: Once cooled, frost with chocolate buttercream, layering between the cakes and covering the top and sides.
Frosting Recipe:
- Butter: Softened unsalted butter as the base.
- Cocoa Powder: For chocolate flavor.
- Powdered Sugar: Sifted, for sweetness and structure.
- Milk or Cream: Adjust to achieve your desired consistency.
- Vanilla Extract: For flavor enhancement.
Storage Options:
- Room Temperature: Store the frosted cake under a cake dome or in an airtight container for up to 3 days.
- Refrigerate: For longer storage, refrigerate for up to a week. Let it come to room temperature before serving for the best flavor and texture.
INGREDIENTS
For the Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (90g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Chocolate Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 3/4 cup (90g) unsweetened cocoa powder
- 3–4 tablespoons (45-60ml) heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
INSTRUCTIONS
Making the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- Incorporate Boiling Water: Carefully stir in the boiling water (the batter will be thin, but this is normal).
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
Making the Frosting:
- Cream Butter: In a large bowl, use an electric mixer to beat the softened butter until creamy and smooth.
- Add Cocoa Powder: Gradually add the cocoa powder and powdered sugar, alternating with heavy cream or milk, and beat until you reach a spreadable consistency. Add the vanilla extract and a pinch of salt, adjusting the consistency with more cream or milk if needed.
- Frost the Cake: Once the cakes have cooled, place one layer on your serving plate and spread frosting over the top. Add the second layer and apply a crumb coat (a thin layer of frosting all over the cake). Chill for about 30 minutes, then finish frosting the cake with the remaining buttercream.
- Serve: Decorate as desired and serve the chocolate cake at room temperature.
