Forget everything you know about chocolate cakes because this one is about to blow your mind. Fluffy, rich, and irresistibly chocolatey, this cake is perfect for any occasion. Whether you’re a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor that’s unmatched.
- Buttermilk adds a subtle tang and ensures the cake stays moist for days.
- A simple syrup soak keeps the layers extra moist and adds a slight sweetness.
- The frosting is silky, not too sweet, and spreads like a dream.
- This recipe is versatile, allowing for various substitutions and additions to suit any taste.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup boiling water
- 4 oz semi-sweet chocolate, melted
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans with butter, line the bottoms with parchment paper, and grease the parchment. This ensures your cakes will release easily after baking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This not only combines the ingredients but also aerates the flour, contributing to a lighter cake texture.
Combine Wet Ingredients
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.
Add Boiling Water and Chocolate
Carefully stir in the boiling water and melted chocolate. The batter will be thin, but that’s perfectly normal. This step intensifies the chocolate flavor and ensures a moist cake.
Bake and Cool
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
Tips and Tricks
For an even more decadent cake, brush each layer with a simple syrup made from equal parts sugar and water before frosting. This not only adds moisture but also enhances the cake’s flavor. If you’re short on time, you can use store-bought frosting, but homemade will always taste better. For a professional finish, use an offset spatula to apply the frosting, and don’t forget to crumb coat your cake for a smooth final layer.
Recipe Variations
- Add a teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor without making the cake taste like coffee.
- For a nutty twist, fold in a cup of chopped walnuts or pecans into the batter before baking.
- Turn this into a chocolate orange cake by adding the zest of one orange to the batter and a tablespoon of orange juice to the frosting.
- Make it a mocha cake by substituting half a cup of the boiling water with strong brewed coffee.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I make this cake without buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for about 5 minutes until it thickens slightly. This will give you the same tang and moisture as buttermilk.
How do I store the cake?
This cake can be stored at room temperature, covered, for up to 3 days. If you need to store it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure it’s well wrapped to prevent it from drying out.
Can I make this cake in advance?
Yes, you can bake the cakes a day ahead and store them, wrapped tightly in plastic wrap, at room temperature. You can also freeze the baked cakes for up to a month. Thaw them overnight in the refrigerator before frosting.
Summary
This ultimate chocolate cake recipe is a foolproof way to satisfy any chocolate craving. With its moist layers, rich flavor, and silky frosting, it’s sure to become a favorite. Whether you stick to the classic recipe or try one of the variations, this cake is guaranteed to impress.