Best Chocolate Cake - Let the sweet aroma of decadent chocolate fill your home with this chocolate cake made from scratch. Super moist and delicious, this cake is an indulgent treat for any special occasion. The luscious chocolate buttercream frosting makes this cake taste out-of-the-world.
2018 is almost here and we're going to celebrate it with my favorite chocolate cake. I think this cake is so perfect to start another year in the most delicious way. In fact, I'm planning to make this again on New Year's Eve to add a sweet surprise to the very first day of the new year.
To be honest, I don't make chocolate cake on a regular basis, but whenever I do, this is the perfect and best chocolate cake I make. And this recipe never fails to gather rave reviews from my family and friends. This is one chocolate cake recipe you'll need to add to your recipe repertoire, you know, whenever you're after a homemade cake for any special occasion.
No matter whether you’re a crazy baker or just a beginner, this recipe is going to work perfectly for you. As you know, measurements are very important when it comes to baking. (I used metric measurements) So make sure you check this conversation chart prior to preparing the batter.
Once you’ve the right measurements, preparing the batter is super easy. Place wet and dry ingredients separately in two bowls. With the electric beater turned on, add wet mixture into dry mixture slowly. Do not overbeat.
The one important element that gives this chocolate cake its rich flavor is hot coffee. Add this to the mixture, and stir. Divide batter among three cake tins. Bake in the oven, and allow to cool completely.
While the cake layers are cooling, make the buttercream frosting. A quick whip up of butter, cocoa powder, sugar, vanilla and cream makes this luscious buttercream frosting.
Next up, assemble the layers. First, add frosting between the cake layers, and then add a crumb coating, you know, a thin layer of frosting on the cake. Now refrigerate cake for about 30 minutes. Now you can add the rest of the frosting to the cake. Decorate the cake as you like. I added a few roses to the top of the cake for a finishing touch.
Done! Super moist, delicious and best chocolate cake just for you.
More Cake recipes:
- No Bake Chocolate Cheesecake
- No Bake Mini Thandai Cheesecake
- Strawberry Lemon Cheesecake
- Chocolate Cheesecake Cake
- German Black Forest Cake
- No Bake Mango Cheesecake
- Lemon Drizzle Cake
- Zucchini Chocolate Cake
Best Chocolate Cake Recipe | Video
Ingredients
Chocolate cake:
- 2 ½ cups all-purpose flour plain flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar caster sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs at room temperature
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Chocolate buttercream frosting:
- 350 g butter softened
- 4 cups powdered sugar icing sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon pure vanilla extract
- A pinch salt
- 60 ml heavy whipping cream thickened whipping cream
Instructions
Chocolate cake:
- Preheat oven to 180C / 350F. Grease and line 3, 22 cm (9”) cake tins. Set aside.
- Sift all-purpose flour, cocoa powder, sugar, baking soda, baking powder and salt into a large bowl. Set aside.
- Place eggs, vegetable oil, buttermilk and vanilla extract in another large bowl. Combine the ingredients together using an electric mixer.
- With the mixer on low speed, add wet ingredients into dry ingredients slowly. Beat until combined. Add hot coffee into the batter. Fold in with a spatula.
- Divide batter evenly among the cake tins. Transfer into preheated oven and bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
- Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
Chocolate buttercream frosting:
- Place butter and sugar in a large bowl. With the electric mixer at medium-high speed, beat for 5 minutes or until pale and fluffy. Add cocoa powder, vanilla extract and salt. Beat again at low speed for 30 seconds or until combined. With the mixer running, add heavy cream, 1 tablespoon at a time, until the frosting turns light and fluffy. Remember to scrape down the sides of the bowl occasionally.
Assemble chocolate cake:
- Using a serrated knife, cut the raised portion of each cake . Set aside.
- Place one cake on a plate or cake board. Spread with frosting. Continue with the rest of the cakes. Add a crumb layer (a light coating) of frosting to all the sides of the cake. Refrigerate for 30 minutes. Cover the cake with the rest of the frosting. Decorate the cake as you like.
Video
Nutrition
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