Chocolate Cake

Growing up, there was always a special occasion that called for my family’s famous Chocolate Cake. It became the centerpiece of birthday parties, holiday gatherings, and any celebration that demanded something sweet. I remember sneaking bites of the rich chocolate batter when my mom wasn’t looking, and the aroma of the cake baking was like a warm hug filling the house. Each slice was a little piece of happiness, soft and moist, with a decadent frosting that was impossible to resist. Now, every time I make this Chocolate Cake, I feel nostalgic, reminiscing about those joyful moments. This cake represents love and comfort and is meant to be shared with friends and family.

Ingredients for Chocolate Cake

Each ingredient in this Chocolate Cake contributes to an incredible balance of flavors and textures. The main players, like all-purpose flour, granulated sugar, and unsweetened cocoa powder, make up the cake base, ensuring it rises beautifully and remains moist. The addition of buttermilk and strong black coffee brings richness and depth, while the chocolate and butter create a luscious frosting that perfectly complements the cake.

• 2½ cups all-purpose flour: Provides structure and a soft, tender crumb.
• 3 cups granulated sugar: Sweetens and helps keep the cake moist.
• 1 cup Dutch-process cocoa powder: Adds rich chocolate flavor and color.
• 1 tablespoon baking soda: Helps the cake rise and become fluffy.
• 1½ teaspoons baking powder: Ensures the cake is light and airy.
• 1½ teaspoons salt: Balances the sweetness and enhances flavor.
• 3 eggs: Adds richness and binds the ingredients together.
• 1½ cups buttermilk: Keeps the cake moist and adds a slight tang.
• 1½ cups strong black coffee: Enhances the chocolate flavor without tasting like coffee.
• ¾ cup vegetable oil: Keeps the cake moist and tender.
• 4½ teaspoons vanilla extract: Adds warmth and flavor depth.
• 8 ounces semisweet chocolate, finely chopped: Creates a rich frosting.
• 2 cups unsalted butter, at room temperature: Forms the base of the frosting.
• 5 cups powdered sugar: Sweetens the frosting and creates a smooth texture.
• 2 teaspoons vanilla extract: Enhances the frosting’s flavor.
• Three 8-inch cake pans: Used to bake the cake layers evenly.

Directions for Chocolate Cake

Baking this Chocolate Cake is a joyful experience. Follow these steps to create a cake that everyone will love. Don’t hesitate to invite a friend or family member to join you in the kitchen—baking is always more fun together!

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare three 8-inch round cake pans by greasing them thoroughly, lining the bottoms with parchment paper, and greasing the parchment as well. Dust each pan with flour, shaking out the excess.
2. In the bowl of an electric mixer, combine 2½ cups of all-purpose flour, 3 cups of granulated sugar, 1 cup of Dutch-process cocoa powder, 1 tablespoon of baking soda, 1½ teaspoons of baking powder, and 1½ teaspoons of salt. Sift these ingredients together to ensure there are no lumps—this will give your cake a beautiful, even texture.
3. In a separate medium bowl, whisk together 3 eggs, 1½ cups of buttermilk, 1½ cups of hot strong black coffee, ¾ cup of vegetable oil, and 4½ teaspoons of vanilla extract. The mixture should be smooth and uniform.
4. Pour the wet ingredients into the dry ingredients and mix on medium speed for about 2 minutes. The batter will be quite thin, but that’s perfectly normal. Scrape down the sides of the bowl and mix for an additional 20 seconds to ensure everything is well combined.
5. Divide the batter evenly among the prepared cake pans. Use a spatula to smooth the tops if needed. Place the pans in the oven and bake for 20 minutes.
6. After 20 minutes, rotate the pans in the oven for even baking. Continue to bake for an additional 12 minutes or until a toothpick inserted into the center of one of the cakes comes out almost clean with a few moist crumbs.
7. Once baked, remove the pans from the oven and let the cakes cool in the pans on a wire rack for about 20 minutes. After cooling, carefully turn the cakes out onto the cooling racks to cool completely.
8. For the frosting, place 8 ounces of finely chopped semisweet chocolate in a microwave-safe bowl. Microwave in 30-second increments on 50% power, stirring after each interval, until melted and smooth. Let it cool to room temperature.
9. In the bowl of a stand mixer, using the whisk attachment, beat 2 cups of unsalted butter on medium-high speed for about 5 minutes until light and fluffy, stopping to scrape down the sides of the bowl as necessary.
10. Reduce the mixer speed to medium-low and slowly add 5 cups of powdered sugar. Once incorporated, add the melted chocolate and 2 teaspoons of vanilla extract. Beat on medium-high speed for an additional 2 minutes until fluffy and smooth.
11. To assemble, place one layer of cake on a serving platter. Spread 1 cup of frosting evenly over the top. Add the second cake layer and repeat the process. Top with the final cake layer upside down and frost the top and the sides of the cake as desired. Enjoy your beautifully crafted Chocolate Cake!

Change It Up

If you’re feeling adventurous, there are many ways to customize this Chocolate Cake. Here are some tips to help you make it your own:

• Frosting Variations: Experiment with different types of frosting—try cream cheese frosting or a ganache made from dark chocolate for a different taste.
• Flavor Additions: Add mint extract or orange zest to the cake batter for a unique twist.
• Cake Layers: Instead of three layers, consider using two layers for a taller cake or bake the batter in a 9×13-inch pan for easier serving.
• Adding Crunch: Incorporate chopped nuts or chocolate chips into the batter for added texture.
• Decadent Toppings: Top the frosted cake with fresh berries, shaved chocolate, or a drizzle of chocolate sauce for a stunning presentation.
• Storage: After serving, keep any leftover cake covered at room temperature for up to four days. You can also freeze slices wrapped in plastic wrap and aluminum foil for up to one month.

What to Pair With Chocolate Cake

When enjoying a slice of Chocolate Cake, consider pairing it with a variety of options to enhance your experience:

• Coffee: A cup of freshly brewed coffee complements the chocolate flavor beautifully.
• Ice Cream: Vanilla or mint chocolate chip ice cream adds a creamy contrast to the cake.
• Fruit: Fresh strawberries or raspberries provide a nice tartness that balances the sweetness.
• Whipped Cream: Light and fluffy whipped cream can add a delightful touch to each slice.
• Occasions: This cake is perfect for birthdays, anniversaries, or even a simple family gathering.
• Storage Tips: For best results, store any leftover cake wrapped at room temperature for up to four days. Alternatively, you can freeze it for later enjoyment!

FAQ

Conclusion

This Chocolate Cake is not just another dessert; it’s a celebration of flavors and memories. Its rich taste and moist texture make it an absolute favorite among family and friends. I encourage you to try this recipe and create your own sweet memories. Bake it for a special occasion or simply to indulge yourself—you won’t regret it!

Chocolate Cake

The ultimate comfort food for chocolate lovers, this moist and decadent Chocolate Cake is perfect for any occasion. Topped with a rich chocolate frosting, it’s a treat that will leave everyone craving more. Make it tonight and share with loved ones!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Desserts

Cuisine American

Servings 11 servings

Calories 430 kcal

Equipment

• Frying Pan
• Whisk
• Food Processor
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2.5 cups All-purpose flour
• 3 cups Granulated sugar
• 1 cup Dutch-process cocoa powder
• 1 tablespoon Baking soda
• 1.5 teaspoons Baking powder
• 1.5 teaspoons Salt
• 3 Eggs at room temperature
• 1.5 cups Buttermilk at room temperature
• 1.5 cups Strong black coffee hot
• 0.75 cups Vegetable oil
• 4.5 teaspoons Vanilla extract
• 8 ounces Semisweet chocolate finely chopped
• 2 cups Unsalted butter at room temperature
• 5 cups Powdered sugar
• 2 teaspoons Vanilla extract
• 3 8-inch cake pans

Instructions

 

• Preheat your oven to 350 degrees F (175 degrees C). Prepare three 8-inch round cake pans by greasing them thoroughly, lining the bottoms with parchment paper, and greasing the parchment as well. Dust each pan with flour, shaking out the excess.
• In the bowl of an electric mixer, combine 2½ cups of all-purpose flour, 3 cups of granulated sugar, 1 cup of Dutch-process cocoa powder, 1 tablespoon of baking soda, 1½ teaspoons of baking powder, and 1½ teaspoons of salt. Sift these ingredients together to ensure there are no lumps—this will give your cake a beautiful, even texture.
• In a separate medium bowl, whisk together 3 eggs, 1½ cups of buttermilk, 1½ cups of hot strong black coffee, ¾ cup of vegetable oil, and 4½ teaspoons of vanilla extract. The mixture should be smooth and uniform.
• Pour the wet ingredients into the dry ingredients and mix on medium speed for about 2 minutes. The batter will be quite thin, but that’s perfectly normal. Scrape down the sides of the bowl and mix for an additional 20 seconds to ensure everything is well combined.
• Divide the batter evenly among the prepared cake pans. Use a spatula to smooth the tops if needed. Place the pans in the oven and bake for 20 minutes.
• After 20 minutes, rotate the pans in the oven for even baking. Continue to bake for an additional 12 minutes or until a toothpick inserted into the center of one of the cakes comes out almost clean with a few moist crumbs.
• Once baked, remove the pans from the oven and let the cakes cool in the pans on a wire rack for about 20 minutes. After cooling, carefully turn the cakes out onto the cooling racks to cool completely.
• For the frosting, place 8 ounces of finely chopped semisweet chocolate in a microwave-safe bowl. Microwave in 30-second increments on 50% power, stirring after each interval, until melted and smooth. Let it cool to room temperature.
• In the bowl of a stand mixer, using the whisk attachment, beat 2 cups of unsalted butter on medium-high speed for about 5 minutes until light and fluffy, stopping to scrape down the sides of the bowl as necessary.
• Reduce the mixer speed to medium-low and slowly add 5 cups of powdered sugar. Once incorporated, add the melted chocolate and 2 teaspoons of vanilla extract. Beat on medium-high speed for an additional 2 minutes until fluffy and smooth.
• To assemble, place one layer of cake on a serving platter. Spread 1 cup of frosting evenly over the top. Add the second cake layer and repeat the process. Top with the final cake layer upside down and frost the top and the sides of the cake as desired. Enjoy your beautifully crafted Chocolate Cake!

Notes

• Equipment: 8-inch round cake pans are essential for creating the perfect layers. You can substitute with 9-inch pans, but adjust your baking time.
• Storage: Wrap any leftover cake tightly in plastic wrap and keep at room temperature for up to four days. For longer storage, wrap it in aluminum foil and freeze for up to one month.
• Frosting Options: Feel free to experiment with different frostings, like cream cheese or whipped cream, to give your cake a unique twist!
• Transporting: When bringing this cake to an event, ensure it’s well-covered to prevent it from drying out.
• Decorations: Top with fresh berries or shaved chocolate for an elegant finish.

Keyword Chocolate Cake Recipe, Chocolate Cake with Frosting, Easy Chocolate Cake, moist chocolate cake

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!