Description
This rich and moist chocolate cake recipe features a tender crumb made with Dutch-processed cocoa and a luxurious dark chocolate buttercream frosting. Perfect for celebrations, this cake is baked to perfection and decorated with elegant chocolate curls or sprinkles for an impressive dessert.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 cup hot water or hot coffee
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Buttercream Frosting
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter, room temperature
- 10 oz good quality dark chocolate, chopped and melted
- Chocolate curls or sprinkles for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper, and dust them with cocoa powder to prevent sticking and enhance chocolate flavor.
- Mix Dry Ingredients: In a stand mixer, combine the all-purpose flour, granulated sugar, sifted Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix well to ensure even distribution of leavening agents and cocoa.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk at room temperature, hot water (or hot coffee for a more intense chocolate flavor), eggs at room temperature, and vanilla extract until fully blended.
- Mix Batter: Gradually add the wet ingredient mixture to the dry ingredients in the stand mixer. Mix on low speed until just combined, then increase the speed and whip for 2 to 3 minutes until the batter is smooth and slightly aerated.
- Bake Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely on a wire rack.
- Prepare Buttercream Frosting: In a heatproof bowl, heat the egg whites and granulated sugar over simmering water until the mixture is hot to the touch. Transfer to a mixer and whip until stiff peaks form and the mixture cools. Gradually add room temperature unsalted butter, continuing to whip until smooth and fluffy. Then mix in the melted dark chocolate until fully incorporated for a rich, silky texture.
- Assemble Cake: Place one cake layer on a serving plate and spread an even layer of buttercream frosting on top. Add the second cake layer and apply a crumb coat by frosting the outside of the cake lightly. Chill the cake to set the crumb coat, then apply a final smooth layer of frosting.
- Decorate: Finish the cake by decorating with chocolate curls or sprinkles as desired for an elegant appearance.
Notes
- Substitute hot coffee for hot water to intensify the chocolate flavor in the cake batter.
- Ensure eggs and buttermilk are at room temperature for better mixing and texture.
- Use a sharp knife or peeler to create homemade chocolate curls for decoration.
- Chill the crumb-coated cake well to ensure the final frosting layer is smooth and tidy.
- Store the cake covered in the refrigerator; allow to come to room temperature before serving for best taste.
