Introduction
Chocolate Cake is a timeless dessert cherished for its rich, moist crumb and intense cocoa flavor, topped with a silky chocolate buttercream frosting, perfect for birthdays, holidays, or indulgent gatherings. This classic cake delivers pure chocolate bliss, balancing sweetness with a deep, fudgy texture. Its aesthetic appeal shines through dark, glossy layers presented on a white cake stand, garnished with chocolate shavings or fresh raspberries for a decadent, inviting look. This recipe offers a traditional Chocolate Cake, adaptable for dietary preferences, best served at room temperature for a tender, flavorful experience.
Ingredients
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (natural, not Dutch-processed)
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream (or milk, as needed)
For Serving:
- Optional: Chocolate shavings, fresh raspberries, or sprinkles (for garnish)
- Suggested Accompaniments: Vanilla ice cream or whipped cream
- Suggested Pairings: Coffee, milk, or iced coffee
- Suggested Aesthetic: Serve on a white cake stand for an elegant look
- Suggested Equipment: Two 9-inch round cake pans, electric mixer, offset spatula
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
- Mix Wet Ingredients: In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth. Add to dry ingredients and mix until just combined. Slowly stir in boiling water (batter will be thin).
- Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- Make Frosting: In a large bowl, beat butter with an electric mixer on medium speed until creamy. Gradually add powdered sugar and cocoa powder, beating on low until incorporated, then on medium until smooth. Add salt, vanilla, and 2 tbsp cream; beat until fluffy, adding more cream if needed for spreadable consistency.
- Assemble Cake: Place one cake layer on a white cake stand. Spread 1 cup frosting evenly over the top. Add the second layer and frost the top and sides with remaining frosting, smoothing with an offset spatula. Garnish with chocolate shavings or raspberries.
- Serve: Slice into 12 wedges and serve at room temperature with coffee and vanilla ice cream for an elegant aesthetic. Store leftovers covered.
Tips for Better Chocolate Cake
- Use natural cocoa powder for a classic flavor; Dutch-processed yields a darker but milder cake.
- Measure flour by spooning it into a cup and leveling off to avoid a dense texture.
- Add boiling water slowly to bloom the cocoa and create a moist crumb; don’t worry about the thin batter.
- Cool cakes completely before frosting to prevent melting or sliding layers.
- Soften butter for 30 minutes for smooth frosting; sift powdered sugar to avoid lumps.
- Chill the frosted cake for 20 minutes before slicing for cleaner cuts.
- Test doneness early to avoid overbaking, which can dry out the cake.
- Enhance aesthetic: Pipe decorative swirls on top with a star tip and arrange berries in a crescent for a refined, decadent look.
Variations and Customization
- Vegan Chocolate Cake: Replace eggs with 1/4 cup applesauce per egg, use plant-based milk, and swap butter for vegan margarine in frosting.
- Gluten-Free Chocolate Cake: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Mocha Chocolate Cake: Add 1 tbsp instant espresso powder to the batter and frosting for a coffee kick.
- Chocolate Ganache Cake: Replace buttercream with ganache (8 oz chocolate chips melted with 1 cup heated heavy cream, cooled slightly).
- Chocolate Peanut Butter Cake: Add 1/2 cup peanut butter to frosting and garnish with chopped peanut butter cups.
- Single-Layer Chocolate Cake: Bake in a 9×13-inch pan for 35-40 minutes; frost in the pan for a casual look.
- Chocolate Cherry Cake: Add 1 cup chopped dried cherries to the batter and top with cherry preserves before frosting.
- Mini Chocolate Cakes: Bake in 12 muffin tins for 18-22 minutes; frost as cupcakes.
Storage and Serving Tips
- Store unfrosted cakes wrapped in plastic at room temperature for up to 2 days or in the fridge for 5 days.
- Store frosted cake in an airtight container or under a cake dome at room temperature for 2 days or in the fridge for up to 5 days; bring to room temperature before serving.
- Freeze unfrosted layers, wrapped tightly in plastic and foil, for up to 3 months; thaw in fridge and frost.
- Freeze frosted slices in a single layer, then wrap individually for up to 2 months; thaw at room temperature.
- Serve at room temperature for the best flavor and moistness; cold cake is firmer.
- Use leftovers as a trifle base with whipped cream and fruit.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Present on a white cake stand to highlight the dark cake; garnish with chocolate shavings scattered lightly for a luxurious vibe.
Nutritional Information
Based on 12 servings (1 slice each, with frosting):
- Calories: 520 kcal
- Total Fat: 26g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 380mg
- Total Carbohydrates: 70g
- Dietary Fiber: 3g
- Sugars: 54g
- Protein: 6g
- Vitamin A: 10% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 8% Daily Value
- Iron: 15% Daily Value
Note: Nutritional values vary based on ingredient brands. This cake is high in calories and sugar from frosting, with moderate fat from cocoa and butter. For dietary needs, try vegan or gluten-free variations. Pair with light beverages for balance.
Conclusion
This Chocolate Cake recipe delivers a rich, decadent dessert that’s perfect for celebrations or indulgent moments, transforming simple ingredients into a timeless favorite. Its straightforward preparation and stunning presentation make it a go-to for home bakers. The moist crumb and glossy frosting, accented with elegant garnishes, create a delightful combination. This recipe is sure to become a cherished staple, loved for its deep chocolate flavor and luxurious appeal.
Chocolate Cake Recipe: Rich and Decadent
Rich chocolate cake with moist crumb and buttercream frosting.
Ingredients
- 1 ¾ cups flour
- ¾ cup cocoa powder
- 2 cups sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla
- 1 cup boiling water
- 1 cup butter softened
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- ¼ tsp salt
- 1 tsp vanilla
- ¼ cup heavy cream
- Optional: Chocolate shavings raspberries
- Suggested Pairings: Coffee ice cream
Instructions
- Preheat oven to 350°F; grease two 9-inch pans.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
- Mix eggs, milk, oil, vanilla; add to dry ingredients, then stir in boiling water.
- Divide batter; bake 30-35 minutes; cool completely.
- Beat butter, powdered sugar, cocoa, salt, vanilla, and cream for frosting.
- Frost layers; garnish with shavings or raspberries.
- Serve on a cake stand with coffee, ice cream.
Notes
- Use natural cocoa powder.
- Store at room temp 2 days, fridge 5 days, freeze 3 months.
- Try a vegan variation.
- Pair with milk.
