Description
This rich and moist chocolate cake features a tender crumb made with Dutch-processed cocoa and a luscious dark chocolate buttercream frosting. Perfectly balanced between sweet and slightly bitter notes, it’s an indulgent dessert ideal for celebrations or any chocolate craving.
Ingredients
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
- Prepare pans and oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper, then dust the pans with cocoa powder to prevent sticking.
- Mix dry ingredients: In a stand mixer, combine the all-purpose flour, granulated sugar, sifted cocoa powder, baking soda, baking powder, and salt. Mix until all ingredients are evenly blended.
- Combine wet ingredients: In a separate bowl, whisk together vegetable oil, room temperature buttermilk, hot water or coffee, eggs, and vanilla extract until smooth.
- Incorporate wet with dry: Gradually add the wet ingredients to the dry ingredients. Mix on low speed until just combined, then increase the speed and beat for 2-3 minutes to develop a smooth batter.
- Bake the cake layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
- Make buttercream frosting: Over a double boiler with simmering water, gently heat the egg whites and sugar until the mixture reaches about 160°F (70°C). Transfer to a mixer bowl and whip until stiff peaks form and the mixture has cooled. Gradually add softened butter, continuing to whip until smooth and creamy. Fold in the melted dark chocolate until fully incorporated.
- Assemble the cake: Place one cake layer on your serving plate, spread a layer of chocolate buttercream on top. Add the second cake layer and apply a thin crumb coat of frosting over the entire cake. Chill the cake to set the crumb coat, then apply a final thick layer of frosting. Decorate with chocolate curls or sprinkles as desired.
Notes
- Using hot coffee instead of water enhances the chocolate flavor of the cake.
- Make sure eggs and buttermilk are at room temperature to ensure a tender crumb.
- Chilling the cake after applying the crumb coat helps to create a smoother final frosting layer.
- Use Dutch-processed cocoa powder for a rich and deep chocolate taste.
