Description
This rich and luscious Chocolate Cake recipe combines moist chocolate layers with a velvety dark chocolate buttercream frosting. Perfect for celebrations or dessert lovers, it features a tender crumb infused with cocoa and coffee, and a silky chocolate buttercream made from whipped egg whites, butter, and melted dark chocolate. Decorated with chocolate curls or sprinkles, this classic chocolate cake is sure to impress and satisfy.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 cup hot water or hot coffee
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Buttercream Frosting Ingredients
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter, room temperature
- 10 oz good quality dark chocolate, chopped and melted
- Chocolate curls or sprinkles for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans, line them with parchment paper, and dust with cocoa powder to prevent sticking and ensure easy cake release.
- Mix Dry Ingredients: In a stand mixer, combine all-purpose flour, granulated sugar, sifted Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix thoroughly to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: In a separate bowl, whisk together vegetable oil, room temperature buttermilk, hot water or coffee (which enhances the chocolate flavor), eggs, and vanilla extract until smooth and well incorporated.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients in the stand mixer. Mix on low speed until just combined, then increase the speed and mix for an additional 2-3 minutes to develop a smooth, homogenous batter.
- Bake the Cake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes completely on a wire rack to room temperature.
- Prepare Buttercream Frosting: In a heatproof bowl over simmering water, gently heat the egg whites and sugar until the mixture is hot to the touch. Remove from heat and whip with a mixer until stiff peaks form and the meringue is cooled. Gradually incorporate softened butter, beating continuously, then slowly add the melted dark chocolate. Mix until smooth and silky.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of chocolate buttercream over the top. Add the second cake layer and apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake to set the crumb coat, then apply a smooth final layer of frosting. Decorate the cake with chocolate curls or sprinkles as desired.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor.
- Ensure eggs and buttermilk are at room temperature for a more consistent batter.
- Make sure to whip the meringue until cool before adding butter to prevent frosting from breaking.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated cake come to room temperature before serving for best flavor and texture.
