Ultimate Chocolate Cake
A rich, moist, and deeply chocolatey three-layer cake topped with a silky smooth chocolate buttercream frosting. This recipe provides tips for a tender crumb, bold chocolate flavor, and a smooth, swoopable frosting.
Ingredients
- 1.75 cups (364 g) granulated sugar
- 2 cups (256 g) all-purpose flour
- 0.75 cups (84 g) Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 0.5 cup (105 g) vegetable oil
- 1 cup (227 g) buttermilk
- 2 teaspoons vanilla extract
- 0.75 cup (178 g) strongly brewed hot coffee
- 1.5 cups (339 g) unsalted butter, at room temperature
- 1 cup (112 g) Dutch-processed cocoa powder
- 0.25 cup (60 g) milk
- 0.25 cup (60 g) heavy cream
- 3 tablespoons corn syrup
- 1 tablespoon vanilla extract
- 5 cups (560 g) powdered sugar
Method
- 1
In a large bowl, whisk together the dry ingredients: granulated sugar, flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt.
- 2
Make a well in the center of the dry ingredients. Add the eggs, vegetable oil, buttermilk, and vanilla extract into the well.
- 3
Whisk the wet ingredients together briefly before gradually incorporating the dry ingredients from the sides of the bowl. Mix until a thick batter forms.
- 4
Pour the hot brewed coffee into the batter and whisk until smooth and fully combined.
- 5
Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- 6
Evenly divide the batter among the three prepared pans.
- 7
Bake in a preheated oven until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- 8
In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature unsalted butter until smooth.
- 9
Add the Dutch-processed cocoa powder and mix on low speed until combined. The mixture will be very thick.
- 10
In a separate bowl, combine the milk and heavy cream. Warm them slightly in the microwave until they are just warm to the touch, not hot.
- 11
With the mixer on low speed, slowly pour the warm milk and cream mixture into the butter and cocoa mixture.
- 12
Add the corn syrup and vanilla extract, and continue to mix on low.
- 13
Gradually add the powdered sugar, mixing on low speed until fully incorporated. Once all the sugar is added, increase the speed and beat until the frosting is smooth and glossy.
- 14
Place one cooled cake layer onto a turntable or cake stand.
- 15
Scoop a generous amount of frosting onto the first layer and spread it evenly with an offset spatula.
- 16
Place the second cake layer on top and repeat the frosting process.
- 17
Add the third and final cake layer.
- 18
Frost the top and sides of the entire cake.
- 19
Use an offset spatula or the back of a spoon to create decorative swirls in the frosting on the top and sides of the cake.
- 20
Transfer the finished cake to a serving platter, slice, and enjoy.
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