The Most Amazing Chocolate Cake
If you’re searching for a cake that will make a lasting impression, look no further. This chocolate cake is truly a masterpiece in the world of baking. With its rich, moist crumb and indulgent chocolate flavor, it’s perfect for any occasion—whether you’re celebrating a special event or simply treating yourself to a delicious dessert.
Imagine sinking your fork into layers of tender, chocolatey goodness. This cake features a combination of high-quality cocoa powder and buttermilk, which together create a texture that is both incredibly soft and perfectly moist. The addition of warm water enhances the cocoa’s deep flavor, making every bite a decadent experience.
The magic doesn’t stop with the cake itself. It’s paired with a luscious Chocolate Cream Cheese Buttercream Frosting that takes this dessert to the next level. This frosting combines the creamy tang of cream cheese with the rich sweetness of butter and cocoa powder, resulting in a velvety smooth texture that’s as delightful to eat as it is to spread.
Ingredients:
For the Cake:
Butter and flour for preparing pans.
3 cups (450 grams) all-purpose flour.
3 cups (650 grams) granulated sugar.
1½ cups (155 grams) unsweetened cocoa powder.
1 tablespoon (17 grams) baking soda.
1½ teaspoons (8 grams) baking powder.
1½ teaspoons (11 grams) salt.
4 large eggs.
1½ cups (350 ml) buttermilk.
1½ cups (350 ml) warm water.
½ cup (115 ml) vegetable oil.
2 teaspoons (10 ml) vanilla extract.
For the Chocolate Cream Cheese Buttercream Frosting:
1½ cups (340 grams) butter, softened.
8 oz (225 grams) cream cheese, softened.
1½ cups (155 grams) unsweetened cocoa powder.
3 teaspoons (15 ml) vanilla extract.
7-8 cups (875-1000 grams) powdered sugar.
About ¼ cup (60 ml) milk (as needed).
Instructions:
For the Cake:
Step 1
Preheat your oven to 350°F (176°C). Grease and flour three 9-inch (23 cm) round cake pans, then tap out any excess flour.
Step 2
In a stand mixer bowl, combine 3 cups of flour, 3 cups of sugar, 1½ cups of cocoa powder, 1 tablespoon of baking soda, 1½ teaspoons of baking powder, and 1½ teaspoons of salt.
Step 3
Mix on low speed until well blended.
Step 4
Add 4 eggs, 1½ cups of buttermilk, 1½ cups of warm water, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients.
Step 5
Beat on medium speed until the batter is smooth, about 2 minutes.
Step 6
Divide the batter evenly among the three prepared pans.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Let the cakes cool in the pans on wire racks for 15 minutes.
Step 9
Then, remove them from the pans and let them cool completely on the racks.
For the Chocolate Cream Cheese Buttercream Frosting:
Beat Butter and Cream Cheese: In a large bowl, beat 1½ cups of softened butter and 8 oz of softened cream cheese until fluffy, using a hand or stand mixer.
Step 10
Mix in 1½ cups of cocoa powder and 3 teaspoons of vanilla extract until fully combined.
Step 11
Gradually add 7-8 cups of powdered sugar, one cup at a time.
Step 12
Adjust consistency with about ¼ cup of milk, adding as needed until the frosting is spreadable.
Step 13
Frost the cooled cakes with the chocolate cream cheese buttercream.
Enjoy your delicious chocolate cake!
Pro Tips:
Use Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature before starting. This helps ensure a smooth, well-blended batter and frosting.
Measure Cocoa Powder Correctly: For accurate results, spoon the cocoa powder into the measuring cup and level it off with a knife. This avoids packing the powder, which can lead to an overly dense cake.
Check Cake Doneness Early: Start checking the cakes a few minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Cool Completely Before Frosting: Allow the cakes to cool completely on wire racks before frosting to prevent the frosting from melting or sliding off.
Nutrition Information (per serving, based on 12 servings):
Calories: 540
Total Fat: 28g
Saturated Fat: 17g
Trans Fat: 1g
Cholesterol: 95mg
Sodium: 320mg
Total Carbohydrates: 73g
Dietary Fiber: 4g
Sugars: 58g
Protein: 6g