Description
This rich and decadent Chocolate Cake recipe features a moist, deeply chocolate-flavored cake layered and frosted with a smooth dark chocolate buttercream. The cake is made from scratch using cocoa powder and melted dark chocolate, with a velvety texture enhanced by buttermilk and hot coffee. The decadent buttercream frosting is made from whipped egg whites, sugar, butter, and melted dark chocolate, creating a luscious finish decorated with chocolate curls or sprinkles. Perfect for special occasions and chocolate lovers alike.
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
Chocolate Buttercream
- 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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper, then dust the pans with cocoa powder to prevent sticking.
- Mix dry ingredients: In a stand mixer bowl, combine the all-purpose flour, granulated sugar, sifted Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix these dry ingredients well to ensure an even distribution.
- Prepare wet ingredients: In a separate bowl, whisk together the vegetable oil, room temperature buttermilk, hot water (or hot coffee for enhanced chocolate flavor), eggs, and vanilla extract until fully combined.
- Combine and mix batter: Gradually add the wet ingredients into the dry ingredients while mixing on low speed. Once all combined, increase the mixer speed and beat for 2 to 3 minutes until the batter is smooth and slightly aerated.
- Bake the cake layers: Divide the batter evenly between the two prepared 8-inch pans. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on wire racks.
- Make the buttercream: For the chocolate buttercream, place the egg whites and granulated sugar into a heatproof bowl over simmering water (double boiler). Heat gently, stirring constantly, until the mixture is hot to the touch. Remove from heat and use an electric mixer to whip the mixture until stiff peaks form and it has cooled to room temperature. Gradually add the softened butter in small pieces, mixing thoroughly after each addition. Then incorporate the melted dark chocolate until the buttercream is smooth and glossy.
- Assemble the cake: Place one cake layer on your serving plate and spread a layer of chocolate buttercream on top. Add the second cake layer and apply a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill the cake in the refrigerator for about 30 minutes to set the crumb coat.
- Final frosting and decoration: Once the crumb coat is firm, apply the remaining buttercream smoothly over the cake’s surface. Decorate the top with chocolate curls or sprinkles as desired. Chill slightly before serving for best texture.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor.
- Room temperature eggs and buttermilk help the batter blend more smoothly and rise better.
- Ensure the egg whites for the buttercream are heated properly to avoid any raw taste.
- The cake layers can be baked the day before and stored wrapped tightly to improve moistness.
- If you don’t have Dutch-processed cocoa powder, you can use natural cocoa powder but reduce the baking soda slightly.
