Chocolate Cake Recipe
Make Chocolate Cake Recipe today: rich, moist layers with silky chocolate buttercream for celebrations.
Ingredients
- Softened unsalted butter or nonstick cooking spray, for greasing two 9-inch (23-cm) round cake pans
- Unsweetened cocoa powder or all-purpose flour, for dusting the pans
- 2 cups (260 g) all-purpose flour
- 3/4 cup (75 g) unsweetened natural cocoa powder (plus more for dusting pans, as above)
- 2 cups (400 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
- 1 cup (240 ml) whole buttermilk, at room temperature
- 1/2 cup (120 ml) neutral vegetable oil (such as canola or sunflower)
- 2 large eggs (about 100 g without shells), at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) boiling water (212°F / 100°C)
For the chocolate buttercream frosting:
- 1 cup (226 g) unsalted butter, at room temperature
- 3 cups (360 g) powdered (confectioners’) sugar, sifted
- 3/4 cup (75 g) unsweetened cocoa powder, sifted
- 1/4 teaspoon fine sea salt
- 1/3 cup (80 ml) heavy cream or whole milk, at room temperature, plus 1–2 tablespoons (15–30 ml) more as needed
- 2 teaspoons pure vanilla extract
- 3 oz (85 g) dark or semisweet chocolate (50–60% cacao), melted and cooled to room temperature (optional, for richer frosting)
Optional garnishes and serving:
- Chocolate shavings or curls, for garnish
- Fresh berries (such as strawberries or raspberries), rinsed and patted dry
- Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)
Instructions
Step 1: Prepare the oven and pans
Preheat the oven to 350°F (175°C) and position the rack in the center. Lightly grease two 9-inch round cake pans with softened unsalted butter or nonstick spray, line the bottoms with parchment rounds, grease the parchment, and dust the inside lightly with cocoa powder or all-purpose flour, tapping out the excess. This careful pan prep ensures clean release and tidy edges when the layers come out of the pans.
Step 2: Combine the dry ingredients
In a large matte-grey ceramic mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, fine sea salt, and optional instant espresso powder until homogenous and free of visible streaks; the resulting mixture should be velvety and even in tone, with the cocoa creating a deep, uniform chocolatey matte texture.
Step 3: Whisk the wet ingredients and create the batter
In a clear glass measuring jug whisk the room‑temperature buttermilk, neutral oil, eggs, and vanilla until smooth and glossy. Make a well in the dry mixture and pour the wet mix in; whisk gently just until mostly combined, then slowly stream in the boiling water while continuing to whisk. The final batter will be thin, glossy, and pourable—deep dark chocolate with a satin sheen—so scrape down the bowl and ensure a smooth, lump‑free consistency before dividing.
Step 4: Fill pans and bake, then begin cooling
Divide the thin glossy batter evenly between the two prepared pans, weighing or eyeballing for balance. Gently tap the pans on the quartz surface to release large bubbles and level the batter. Bake until tops spring back slightly and a skewer returns with a few moist crumbs. Remove from the oven, rest the pans 10–15 minutes, then invert onto a wire rack to release the rounds and peel away parchment; allow the cakes to cool completely to room temperature before frosting.
Step 5: Make the chocolate buttercream
In a large white mixing bowl, beat room‑temperature unsalted butter until creamy and pale, then incorporate sifted cocoa powder and a pinch of salt to form a dense chocolate paste. Gradually add sifted powdered sugar alternated with measured heavy cream, followed by vanilla and the optional melted cooled dark chocolate, beating until the buttercream becomes light, fluffy, and silky—spreadable but with sheen and body. Taste and adjust salt or vanilla, then set the frosting aside at cool room temperature.
Step 6: Level, assemble, and apply a crumb coat
If the cake layers are domed, level them with a long serrated knife. Place the first layer flat onto a cake stand or serving plate (use small parchment strips under the edges to keep the plate clean). Spread about 1–1½ cups of buttercream evenly to a thin 1/4–1/2 inch layer, top with the second layer, and apply a thin crumb coat around the top and sides. Smooth roughly, then chill the cake 15–20 minutes so the crumb coat firms for final frosting.
Step 7: Finish frosting and garnish
Apply the remaining buttercream generously, either smoothing to a clean finish or working in rustic swirls and peaks with an offset spatula. Add optional chocolate shavings or curls and arrange fresh berries near the top edge. Wipe the serving plate clean of stray frosting and remove any parchment strips.
Step 8: Rest, slice, and store
Let the finished cake sit at room temperature 20–30 minutes before slicing so the frosting softens slightly. Use a large sharp knife, wiping between cuts, and serve slices plain or with lightly sweetened whipped cream or vanilla ice cream if desired. Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days; thaw refrigerated slices at room temperature before serving.
Notes
- Use a kitchen scale for more accurate results and a more consistent crumb.
- Room-temperature ingredients incorporate more easily and yield a smoother batter and frosting.
- Chill the crumb coat before final frosting to prevent crumbs from mixing into the outer layer.
- If frosting is too soft, chill briefly and rewhip before spreading.
- Freeze wrapped cake layers for up to 2 months; thaw in the fridge overnight before frosting.