Description

This rich and moist Chocolate Cake features a perfectly balanced cocoa flavor enhanced by dark chocolate buttercream frosting. Made with Dutch-processed cocoa and layered with a silky chocolate buttercream, this cake is ideal for celebrations and chocolate lovers alike. Its tender crumb and indulgent frosting make it a classic homemade dessert that’s both impressive and delicious.

Ingredients

Scale

Cake

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

6 large egg whites
2 cups granulated sugar
2 cups unsalted butter, room temperature
10 oz good quality dark chocolate, chopped and melted

Decoration

Chocolate curls or sprinkles for decoration

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper and dust them with cocoa powder to prevent sticking.
Combine Dry Ingredients: In a stand mixer bowl, sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix well to ensure even distribution of leavening agents and cocoa.
Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, room-temperature buttermilk, hot water or hot coffee, eggs, and vanilla extract until smooth and fully combined.
Combine Wet and Dry: Gradually add the wet mixture into the dry ingredients while mixing on low speed to avoid flour flying out. Once combined, increase the speed to medium and mix for 2-3 minutes until the batter is smooth and well aerated.
Bake the Cake Layers: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on wire racks.
Prepare the Buttercream: Place egg whites and sugar in a heatproof bowl over simmering water (double boiler method). Whisk constantly until the mixture is hot and sugar is dissolved. Transfer to a stand mixer and whip on high speed until stiff peaks form and mixture has cooled to room temperature.
Add Butter and Chocolate: Gradually add room-temperature unsalted butter to the meringue, beating until smooth and silky. Fold in the melted dark chocolate until fully incorporated for a rich chocolate buttercream.
Assemble the Cake: Place one cake layer on a serving plate and spread a layer of buttercream on top. Carefully add the second layer and cover the entire cake with a thin crumb coat. Chill the cake for about 30 minutes to set the crumb coat.
Final Frosting and Decoration: Apply another layer of buttercream evenly over the chilled cake. Decorate with chocolate curls or sprinkles as desired for a professional finish.

Notes

Using hot coffee instead of water enhances the chocolate flavor without adding coffee taste.
Make sure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing and texture.
Chilling the cake between crumb coat and final frosting helps achieve a clean finish.
Use high-quality dark chocolate for rich, smooth buttercream.
Store cake covered in the refrigerator and bring to room temperature before serving for best texture and flavor.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American