In the realm of desserts, cakes are among the most popular items. With their spongy texture, creamy layers and sweet taste, they rule our palate. And chocolate cake is perhaps the most popular flavor of all, although butterscotch cake will never give up vying for the top spot. From a chocolate birthday cake to a tiered extravaganza for a wedding, cakes are a constant at all kinds of celebrations.
Flavored with cocoa powder or melted chocolate, this cake is rich in taste and texture with a perfect amount of sweetness. This tender, moist and fluffy treat is a dream dessert for every chocolate lover. Be it children or adults, no one can refuse a slice of good chocolate cake. However, when it comes to baking one at home, we often hesitate, thinking it will not be as delicious as the store bought one.
But that’s not true. With a little effort and some simple tricks, you can make a perfect chocolate cake at home. Here is an easy recipe to make this decadent dessert at home:
Time: 30 minutes
Cook Time: 25 minutes
Total Time: 4 hours
Ingredients
For cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp espresso powder
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup freshly brewed strong hot coffee
Chocolate buttercream
- 1 1/4 cups unsalted butter, softened
- 3 1/2 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 3–5 tbsp heavy cream
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- For decoration: semi-sweet chocolate chips
Method
For cake
- Preheat the oven to 350°F/177°C. Grease two 9-inch cake pans, line with parchment paper circles, then grease the parchment paper.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large mixing bowl. Keep it aside.
- Using a hand mixer fitted with a whisk, mix the oil, eggs, and vanilla together on medium-high speed until just combined. Add the buttermilk and mix well. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat on low speed until the batter is properly combined.
- Divide batter evenly between pans. Bake for 25-30 minutes. Remove the cakes from the oven and put them on a wire rack to cool. Let it cool completely in the pan.
To make the buttercream
- With a handheld mixer, beat the butter on medium speed until creamy for about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
- Make sure not to over whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more tbsp of cream if frosting is too thick.
Assemble and frost
- If cooled cakes are domed on top, use a knife and slice a thin layer off the tops to create a flat surface. Place one cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the second layer and spread remaining frosting all over the top and sides.
- Refrigerate uncovered cake for at least one hour before slicing to help set the shape. You can cover leftover cake tightly and store in the refrigerator for 5 days.
Useful Tips To Make Chocolate Cake
- Always bring butter and eggs at room temperature before combining them with your batter. Cold ingredients can make the cake batter lumpy leading to a flat and unevenly baked cake.
- Sift the dry ingredients including cocoa powder before adding to the batter. This simple step will prevent clumps and give you a perfect cake.
- Adding a hint of coffee or espresso powder will enhance the chocolate flavor of the cake.
- Add sour cream to your chocolate cake to get a perfect moist and rich cake.