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4.48 from 23 votes
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Chocolate Cake

Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 1 hour
Yield: 16 servings
This chocolate cake recipe is a chocolate lovers dream! A moist and fudgy dark chocolate cake frosted with rich, chocolate buttercream and chocolate ganache.

Equipment

  • 3 7" round cake pans
  • Stand mixer or electric hand mixer

Ingredients 

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup dark cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs room temperature
  • 1 cup buttermilk or buttermilk substitute room temperature
  • ½ cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 2 tsp espresso powder

Chocolate Buttercream Frosting

  • 2 cups unsalted butter room temperature
  • 5 cups powdered sugar
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • ¾ cup dark cocoa powder
  • ¼ cup heavy cream

Chocolate Ganache

  • ½ cup semisweet or dark chocolate chips
  • ¼ cup heavy cream

Instructions

Chocolate Cake

  • Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.
  • In a large mixing bowl, combine flour, sugar, dark cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  • Add in room temperature eggs, buttermilk or buttermilk substitute, vegetable oil, and vanilla extract. Whisk until the dry and wet ingredients are just combined.
  • Pour in boiling water and espresso powder and slowly whisk until the water and cake batter are combined and smooth. Do not overmix.
  • Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.
  • Bake cakes for approximately 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans (see blog post for more information).
  • Remove cakes from the oven and allow them to cool in the pans on a wire rack until they are at room temperature.
  • Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan.
  • Recommended but not required: Wrap cooled cakes in plastic wrap and chill for at least an hour or overnight.
  • Level cakes using a serrated knife so that the layers are flat.

Chocolate Buttercream Frosting

  • In the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
  • Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
  • Add in vanilla extract and salt.
  • Add in dark cocoa powder and mix on the lowest speed until well combined.
  • Slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
  • Turn the mixer to a medium speed and whip for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway to ensure that the ingredients are well combined.
  • If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.

Chocolate Ganache

  • In a microwave safe bowl, combine chocolate chips and heavy cream.
  • Microwave for 30 seconds. Remove from microwave and stir.
  • Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.
  • Spoon the chocolate ganache into a disposable pastry bag or plastic sandwich bag to drizzle onto the cake.

Assembling the Chocolate Cake

  • Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.
  • Continue to repeat this process until the layers are stacked.
  • Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the buttercream is firm to the touch.
  • Frost the cake using the buttercream. For smooth results, use an offset spatula with a bench scraper.
  • Chill cake for another 30 minutes.
  • Take slightly cooled chocolate ganache and gently drizzle down the sides of the cake and spread it over the top.
  • Using a pastry bag with a 1M piping tip, create swirls of buttercream around the top edges and bottom edges of the cake.

Notes

Chocolate cake can be stored in an airtight container in the refrigerator for up to 5 days. Serve the cake at room temperature for best taste and texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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