Chocolate Cake Recipe
Chocolate Cake Recipe is the quintessential dessert, loved for its rich, moist texture and deep, indulgent flavor. This cake isn’t just a treat; it’s an experience, offering layers of chocolatey goodness topped with velvety whipped cream and buttercream that melt in your mouth. Perfect for birthdays, celebrations, or simply when you crave something sweet and comforting, this chocolate cake stands out as a timeless classic that never fails to impress.
Ingredients Breakdown
A chocolate cake recipe is more than just a blend of flour and cocoa; each ingredient plays a critical role in creating the perfect balance of flavor, texture, and moisture.
Cake Ingredients: The foundation of this chocolate cake recipe lies in its carefully selected components. The unsweetened cocoa powder provides that quintessential chocolate flavor, rich and bold. The addition of hot coffee further enhances the cocoa, drawing out its deep notes without adding any coffee taste. Buttermilk adds moisture, making the cake tender and light, while the combination of baking powder and baking soda ensures a beautiful rise. Butter and oil together offer the best of both worlds: the butter adds flavor and structure, while the oil keeps the cake exceptionally moist. Eggs are essential for binding everything together, and sugar sweetens and balances the cocoa’s natural bitterness.
Chocolate Whipped Cream: This light and airy filling adds a luxurious touch between the cake layers. Using chilled heavy cream is crucial, as it whips up better, creating a stable, fluffy texture. Sifting the cocoa powder into the cream ensures a smooth, chocolatey consistency, and the powdered sugar sweetens without weighing down the cream. Vanilla extract enhances the overall flavor, tying the chocolate notes together with a subtle warmth.
Chocolate Buttercream Frosting: The buttercream frosting is the star of the cake’s exterior, adding a creamy, rich finish that complements the moist interior. Softened unsalted butter provides the base, creating a silky texture that melts on the palate. Sifted cocoa powder and powdered sugar blend seamlessly, making the frosting smooth and lump-free. A touch of vanilla extract rounds out the flavors, while the milk adjusts the consistency, ensuring the frosting is spreadable yet firm enough to hold its shape.
Step-by-Step Instructions
Preparing the Cake Pans and Oven: Start by preheating your oven to 325°F (165°C). Grease three 8×2 inch round cake pans with vegetable shortening and dust lightly with flour. To ensure an easy release, line the bottoms with parchment paper circles this step prevents the cake from sticking, guaranteeing flawless layers every time.
Mixing the Dry and Wet Ingredients: Proper mixing is essential for a consistent batter. First, whisk the dry ingredients flour, cocoa, baking powder, baking soda, and salt in a medium bowl to ensure they’re evenly distributed. Separately, blend the buttermilk, vegetable oil, and vanilla extract; this mixture provides the cake with a smooth and tender crumb.
Incorporating Hot Coffee: The secret to deepening the chocolate flavor is the addition of hot coffee. It enhances the cocoa’s richness, making the chocolate taste more intense and refined. Slowly pour the hot coffee into the batter while mixing on low speed to keep the texture smooth and even.
Baking Tips: Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, checking for doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs. Let the cakes cool in their pans for 5-10 minutes before transferring them to a wire rack to cool completely.
Making the Fillings and Frostings
Chocolate Whipped Cream: To achieve perfect stiff peaks, start by chilling both the mixing bowl and whisk attachment in the freezer for about 10 minutes. This cold environment helps the cream whip up faster and more stable. Be careful not to over-whip, as the cream can quickly turn grainy. If this happens, add a splash of unwhipped cream and gently fold it in until smooth again.
Chocolate Buttercream Frosting: For the perfect buttercream consistency, beat the butter until creamy and gradually add the sifted powdered sugar and cocoa powder. Start with a lower amount of milk, adding more as needed until you reach your desired texture spreadable yet firm. A touch of salt enhances the flavor by balancing the sweetness, making each bite rich but not overwhelming.
Assembling the Cake Like a Pro
Layering the Cake: Begin by placing the first cake layer on your chosen cake plate or stand. Pipe a dam of buttercream around the edge to hold in the whipped cream filling and prevent it from spilling out. This technique not only keeps the filling in place but also adds an extra touch of buttercream goodness in every bite. Repeat with the second layer, ensuring the chocolate cake is level and evenly filled.
Frosting Techniques: Start with a crumb coat a thin layer of frosting that seals in crumbs and creates a smooth surface for the final coat. Freeze the chocolate cake for 15 minutes to set the crumb coat, making it easier to apply the final layer without imperfections. Use a cake comb to create texture on the sides and a piping bag fitted with a star tip for decorative touches on top.
Recipe Tips & Frequently Asked Questions
- Substitution Ideas: Swap buttermilk with a homemade mix of milk and vinegar or lemon juice for a similar tangy effect. For a dairy-free option, use plant-based butter and milk alternatives like almond or oat milk.
- Storage and Make-Ahead Options: Store the unfrosted cake layers tightly wrapped at room temperature for up to two days, or freeze for longer storage. The assembled cake can be kept in the fridge for up to four days; just let it come to room temperature before serving.
- Troubleshooting Common Issues: If your chocolate cake sinks in the middle, it may be underbaked or the batter overmixed. To prevent this, avoid opening the oven door too early and mix the batter just until ingredients are combined.
What to Serve With This Recipe
Pair this indulgent chocolate cake recipe with a steaming cup of coffee, a glass of cold milk, or a rich, full-bodied red wine. The deep chocolate flavor also complements fresh berries, offering a refreshing contrast to the cake’s sweetness. For an added touch, garnish with chocolate shavings or a dusting of powdered sugar, elevating the cake’s presentation.
Frequently Asked Questions
- Can I Use a Different Pan Size? Yes, you can adapt the recipe to other pan sizes, but you’ll need to adjust the baking time accordingly. For example, using a 9×13 inch pan will require a slightly longer baking period.
- How Can I Make This chocolate cake Gluten-Free? Substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum for structure.
- Can I Freeze the Cake? Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap. Thaw them in the fridge overnight before frosting and assembling.
- How Do I Prevent Frosting from Melting? Ensure your buttercream is properly chilled, and keep the cake in a cool place. If serving outdoors or in warm conditions, consider stabilizing the whipped cream with a little gelatin.
- Why Add Coffee to the Cake Batter? Coffee intensifies the chocolate flavor, making it richer without adding a noticeable coffee taste, creating a deeply satisfying cake that is both complex and indulgent.
Chocolate Cake Recipe
Ingredients
For the Cake:
- 2 cups 400g sugar
- 3 cups 375g All-Purpose Flour
- ¾ cup 70g Unsweetened Cocoa Powder
- 2 sticks 226g unsalted butter softened
- ¼ cup 50g vegetable oil
- 3 large eggs room temperature quick tip: soak in warm water for 5 minutes if needed
- 1 ¼ cups 280g buttermilk
- 2 teaspoons 8g baking powder
- ¼ teaspoon 1g baking soda
- ¼ teaspoon 1g salt
- 1 teaspoon 4g vanilla extract
- ¾ cup 168g hot coffee
For the Chocolate Whipped Cream:
- 2 cups 480g whipping cream or heavy cream
- ¼ cup 25g unsweetened cocoa powder sifted
- ¼ cup 29g powdered sugar
- 1 teaspoon 4g vanilla extract
For the Chocolate Buttercream:
- 2 sticks 226g total unsalted butter softened (avoid microwaving)
- 6 cups 690g powdered sugar
- ¾ cup 70g unsweetened cocoa powder measure first, then sift
- ⅓ – ½ cup 72g milk adjusted to desired consistency
- 2 teaspoons 8g vanilla extract
- ½ teaspoon 3g salt
Instructions
For the Cake:
- Preheat your oven to 325°F (165°C). Prepare three 8×2 inch round cake pans by greasing them with vegetable shortening and lightly flouring them. Place parchment circles on the bottoms for added ease of removal.
- In a medium mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly and set aside.
- In a separate bowl, blend the buttermilk, vegetable oil, and vanilla extract. Set this wet mixture aside.
- In the bowl of your stand mixer, beat the softened butter on medium speed until it becomes smooth and creamy. Gradually add the sugar, continuing to mix for 3-5 minutes until the mixture is fluffy and light in color.
- Incorporate the eggs one at a time, mixing well after each addition until the yolks are fully blended into the batter.
- On low speed, begin adding the dry ingredients alternately with the buttermilk mixture, starting and ending with the dry ingredients (three additions of dry ingredients and two of wet). Mix just until everything is well incorporated.
- Keeping the mixer on low, gradually pour in the hot coffee, blending until the batter is smooth and well mixed.
- Evenly distribute the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for 5-10 minutes before turning them out onto a wire rack.
For the Chocolate Whipped Cream:
- Chill your mixing bowl and whisk attachment in the freezer for about 10 minutes before starting.
- Once chilled, pour the whipping cream, powdered sugar, sifted cocoa, and vanilla extract into the bowl. Begin beating on low speed, gradually increasing to medium-high as the cream thickens.
- Continue mixing until stiff peaks form, meaning the whipped cream will hold its shape firmly when the beaters are lifted.
For the Chocolate Buttercream Frosting:
- In your mixer, beat the softened butter on low to medium speed until it’s smooth and creamy. Add in the vanilla extract and mix until combined.
- Gradually add the powdered sugar, salt, and cocoa powder to the butter mixture. Add most of the milk, mixing on low speed initially, then increasing to medium as the ingredients come together.
- Continue to beat the frosting for 3-5 minutes until it becomes light, fluffy, and smooth. Adjust the consistency with additional milk (a tablespoon at a time) if too thick, or add more powdered sugar if too soft.
Assembling the Cake:
- Place the first cake layer on your cake plate or stand. Pipe a dam of chocolate buttercream around the edge of the layer using a piping bag or a ziplock bag with the corner snipped off.
- Fill the inside of the dam with the prepared chocolate whipped cream.
- Add the second cake layer and repeat the process. Fill any remaining gaps between the layers with more buttercream.
- Frost the cake with a thin crumb coat layer and freeze for 15 minutes to set. Add the final layer of frosting, smoothing it out. For a decorative touch, use a cake comb to texture the sides, and pipe any remaining chocolate whipped cream on top using a star tip (Wilton 8B or similar).