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The Most Delicious Chocolate Cake - rich, moist and decadent chocolate cake layers with silky smooth chocolate buttercream #chocolatecake #bestchocolatecake #favoritechocolatecake #easychocolatecake #easychocolatecakerecipe #chocolatecakerecipe #chocolate #chocolateicing #icingrecipe #frostingrecipe #chocolatefrosting #chocolatefrostingrecipe #chocolatecakeeasy #howtomakecake #howtomakechocolatecake #birthdaycake #howtomakebuttercreamfrosting
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4.99 from 106 votes

The Most Delicious Chocolate Cake

Tender and moist chocolate cake layers with silky, smooth chocolate buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Beginner, chocolate buttercream, Chocolate Cake
Servings: 1 2-layer, 8-inch cake

Ingredients

FOR THE CAKE

  • 2 cups (240 g) all-purpose flour
  • 1 3/4 cups (350 g) granulated sugar
  • 3/4 cups (88.5 g) dark cocoa powder
  • 2 teaspoons (8 g)  baking soda
  • 3/4 teaspoon (3 g) baking powder 
  • 1 teaspoon (5.6 g) salt
  • 1 cup (240 g)  buttermilk at room temperature
  • 1 cup (236.6 g) hot water 
  • 1/2 cup (109 g)  vegetable oil
  • 3 large eggs at room temperature
  • 1 teaspoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

  • 1/3 cup ( 77 g) heavy whipping cream 
  • 10 oz. dark or semi-sweet chocolate chips
  • 2 cups (452 g) unsalted butter slightly chilled
  • 5 cups (625 g) powdered sugar measured then sifted
  • 1 tablespoon (4.2 g) pure vanilla extract
  • Pinch of salt
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

  • Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
  • Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  • In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
  • Divide the batter between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumsb on it.
  • Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
  • Wrap in plastic wrap and freeze until ready to use. 

FOR THE BUTTERCREAM

  • In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
  • With the mixer on low speed, add the ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
  • Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
  • Buttercream can be store in an airtight container in the refrigerator for a week.
  • When you're ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets. 

ASSEMBLY

  • Place the first cake layer, top side up, in the center of a cake board or cake stand.
  • Evenly spread 1 cup of buttercream over the cake layer.
  • Place second cake layer, top side down, on top of the buttercream.
  • Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
  • Once the crumb coat is set, finish frosting the cake with the remaining buttercream.