Homemade Chocolate Cake (Reader Favorite!)

Ultimate Homemade Chocolate Cake Recipe

Indulge in the ultimate homemade chocolate cake that combines moist, rich layers with a silky chocolate frosting. Perfect for any occasion, this delicious dessert is sure to impress and satisfy any chocolate lover!

Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder (Dutch-process preferred)
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water or hot coffee

For the Chocolate Swiss Meringue Buttercream:

• 4 large egg whites
• 1 cup granulated sugar
• 2 cups unsalted butter, at room temperature
• 6 oz melted chocolate, cooled

For Assembly:

• Chocolate curls or sprinkles (optional)

Instructions

Chocolate Cake:

1. Preheat the Oven:
   Heat your oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them with cocoa powder. Line the bottom with parchment paper.

2. Combine Dry Ingredients:
   In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:
   In a medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually whisk in the hot water or coffee.

4. Combine Mixtures:
   Add the wet ingredients to the dry mixture. Mix on medium speed for about 2-3 minutes until well combined. The batter will be thin.

5. Bake the Cakes:
   Evenly distribute the batter between the prepared pans. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean.

6. Cool the Cakes:
   Allow the cakes to cool in the pans for 10 minutes. Then, carefully turn them out onto a cooling rack to cool completely.

Chocolate Swiss Meringue Buttercream:

1. Prepare Egg Mixture:
   In a clean bowl of a stand mixer, combine egg whites and sugar. Mix gently, then place the bowl over a double boiler, whisking continuously until it reaches 160°F (about 3 minutes) or until sugar is fully dissolved.

2. Whip to Stiff Peaks:
   Remove the bowl from heat and whip the mixture on high speed until you achieve stiff peaks and the bowl is cool to the touch (about 5-10 minutes).

3. Incorporate Butter:
   Switch to a paddle attachment and gradually add the softened butter, mixing until smooth. If the mixture appears curdled, continue mixing until smooth.

4. Add Chocolate:
   Gradually blend in the cooled melted chocolate and whip until fully incorporated.

Assembly:

1. Layer the Cake:
   Place one cake layer on a serving plate. Spread approximately 1 cup of buttercream evenly on top.

2. Add Second Layer:
   Place the second cake layer on top. Apply a thin crumb coat of buttercream around the sides and on top. Chill for about 20 minutes.

3. Frost the Cake:
   Spread another cup of frosting on top and smoothen the sides. Decorate the top as desired.

4. Piping (Optional):
   Use a piping bag fitted with a decorative tip to create swirls around the sides of the cake.

5. Decorate:
   Finish the cake with chocolate curls or sprinkles if desired.

This timeless chocolate cake recipe is a guaranteed hit at any gathering! With its moist layers and rich chocolate Swiss meringue buttercream, it’s bound to delight every palate. Enjoy baking and indulging!