Chocolate Cake

5 from 11 votes

This three-layer Chocolate Cake is unbelievably moist and rich, with a delicious chocolate buttercream frosting made from three types of chocolate!

Recipe shared from Two Peas & Their Pod cookbook, from Maria of Two Peas & Their Pod

Prep Time45

Cook Time24

Total Time1 9

Course: Dessert

Cuisine: American

Keyword: chocolate cake, chocolate cake recipe

Servings: slices

Author: Chelsea Lords

Cost: $7.83

Equipment

3 cake pans 8-inch
Parchment paper
Stand mixer
Cooling rack
Cake stand

Ingredients

Cooking spray

Chocolate Cake

1 cup buttermilk at room temperature
1/2 cup vegetable oil or canola oil
1 tablespoon vanilla extract
1-3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dutch process cocoa powder see note 1
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs at room temperature
1 cup hot water see note 2

Chocolate Buttercream

32 tablespoons unsalted butter at room temperature, 2 cups
7 cups powdered sugar sifted
1 cup Dutch process cocoa powder
1/4 cup + 2 tablespoons full-fat chocolate milk or regular milk or heavy cream, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
2/3 cup semi-sweet chocolate chips melted and slightly cooled
Decoration toppings as desired see note 3

US - Metric

Instructions

Preheat oven to 350°F. Grease three 8-inch round cake pans generously with cooking spray. Line the bottom of the pans with parchment paper (see note 4), then spray the parchment paper with the cooking spray. Set pans aside.
In a medium bowl, whisk together buttermilk, oil, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, mix together flour, granulated sugar, cocoa powder (see note 1), baking soda, baking powder, and salt. With mixer on low speed, add buttermilk/oil mixture. Add eggs, one at a time, and mix until well combined. Slowly add in hot water (it makes cocoa powder more flavorful) and stir just to combine, scraping down the sides as necessary. Do not overmix the batter or it will become dense.
Divide batter evenly among the three prepared pans and bake for 24–28 minutes or until a cake tester comes out clean when inserted into the centers of the cakes. (My cakes are always done at 24 minutes.)
Set cakes on wire cooling racks to cool in the pans 30 minutes, then transfer cakes to racks to cool completely. (You can refrigerate or freeze the cakes at this stage.) Do not frost cakes until they are completely cool.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy and light in color, about 3 minutes. Scrape down the bowl halfway through. Add powdered sugar (2 cups at a time), then the cocoa. Mix on low speed until just incorporated. Pour in chocolate milk, vanilla, and salt. Still on low speed, add melted chocolate chips. Mix an additional 2–3 minutes, until buttercream is light and fluffy.
If cake layers are slightly domed on top, carefully level them off with a sharp serrated knife or cake leveler. To build the cake, place a tiny bit of frosting in the center of your cake stand (to keep the cake from sliding). Then place the first layer, bottom side up, on a flat plate or cake pedestal. Using a knife or offset spatula, spread the top of the cake evenly with buttercream. Place the second layer on top of the first, top side up, and spread more buttercream evenly over the top. Repeat with the third layer and frost the top and sides of the cake. If desired, decorate with chocolate shavings, sprinkles, or chocolate chips. Slice and serve.

Video

Notes

Note 1: The cocoa powder must be Dutch-process (not natural cocoa powder) for this cake. Otherwise it will end up dry and bland. I use this cocoa powder in this recipe.

Note 2: Coffee can be used in place of hot water, if preferred.

Note 3: You can decorate with chocolate shavings, sprinkles, or mini chocolate chips!

Note 4: Make a parchment paper round liner for the bottom of the cake pans by following these steps:

Tear off a sheet of parchment slightly larger than the cake pan.
Fold the parchment in half.
Then fold the parchment in half again.
Fold into a triangle.
Fold the triangle in half again.
Hold the triangle against the bottom of the pan from the center outwards.
Cut the parchment right where it meets the edge of the cake pan, along the curve of the cake pan.
Unfold the parchment and press into the bottom of the cake pan.

Storage: Store Chocolate Cake at room temperature, tightly wrapped with plastic wrap or under a cake dome for up to 3 days.

Nutrition