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Three layers of moist and wealthy chocolate cake. This cake is frosted with a scrumptious triple chocolate buttercream.

Enhance the skin of the cake nonetheless you’d like or preserve it easy with chocolate shavings across the base of the cake. This cake pairs completely with a big scoop of vanilla bean ice cream or a tall glass of milk. 

Image of the slice of chocolate cake on a plate with a fork ready to be eaten

The most effective chocolate cake recipe

It’s no secret we’re obsessive about chocolate at my residence and through the years I’ve shared dozens of chocolate-filled recipes (these oreo balls or icebox cake are favorites on the location). As we speak I’m excited to lastly share the best possible home made chocolate cake I’ve ever tasted. And this gem of a recipe comes from a few of my favourite folks — Maria and Josh over at Two Peas and their Pod.

They not too long ago launched a cookbook, Two Peas & Their Pod (affiliate hyperlink) and when you haven’t gotten one but, let me let you know how a lot you want one! It’s stuffed with easy and scrumptious recipes, beautiful pictures for every recipe, and full with the prettiest cookbook cowl I feel I’ve ever seen. Maria and Josh are sharing their favourite on a regular basis recipes from their kitchen and I’m sure you’ll discover dozens of recipes to like. My favourite a part of the e book is her “entertaining” chapter the place Maria shares dozens of foodie social gathering concepts — elegant AND child pleasant. Congrats Maria, Josh, and boys; the e book is gorgeous! ❤

And when you get your fingers on the cookbook (or have already got it) be sure you depart a remark and inform me your favourite recipe from the e book!

Process shots of this cake being made from scratch

The best way to make chocolate cake

  1. Add the dry elements in a big bowl.
  2. We’ve acquired flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure your baking soda and baking powder are fresh
  3. Dry elements combined collectively. 
  4. Add buttermilk and oil right into a separate bowl. Be certain the buttermilk is at room temperature not chilly.
  5. Add within the vanilla extract.
  6. Beat collectively the moist elements.
  7. Add the dry elements into the moist elements.
  8. Dry elements get combined into moist.
  9. Add eggs one by one, beating after additions till simply mixed.
  10. Texture of batter in spite of everything elements apart from scorching water has been added.
  11. Add in scorching water. The recent water “blooms” the cocoa powder making the cake extra flavorful. Don’t use chilly or room temperature water.
  12. Completed cake batter.

The cocoa powder issues

A very powerful ingredient for this chocolate cake recipe, is the cocoa powder. You need to use , prime quality DUTCH course of cocoa powder. And the higher the cocoa powder you utilize, the higher this cake seems!  That is my favourite cocoa powder (affiliate hyperlink) and what I take advantage of on this recipe.

When you’re concerned with understanding the distinction between dutch course of and pure cocoa powder, you possibly can learn extra here.

The cake pans matter (and lining them)

I attempted this chocolate cake recipe in Eight AND 9-inch pans and the cake sank an awesome deal within the 9-inch pans. Whereas I haven’t examined this cake in different sizes (or pans not meant for cake), I assume there could be related outcomes. Persist with 8-inch cake pans for finest outcomes. Listed below are the precise cake pans (affiliate hyperlink) I take advantage of.

Whereas we’re speaking about cake pans, you’ll additionally need to be sure you line the cake pan with parchment paper. This cake is so fudgy and moist that if the underside isn’t lined, the cake doesn’t come out properly (I converse from expertise!)

There’s a easy to manner to do that; try this photo slideshow or learn the instructions beneath:

  1. Tear off a sheet of parchment barely bigger than the cake pan
  2. Fold the parchment in half
  3. Then fold the parchment in half once more
  4. Fold right into a triangle
  5. Fold the triangle in half once more
  6. Maintain the triangle in opposition to the underside of the pan from the middle outwards
  7. Minimize the parchment proper the place it meets the sting of the cake pan alongside the curve of the cake pan
  8. Unfold the parchment and press into the underside of the cake pan.

Image of the cookbook this recipe came from

Chocolate Cake Troubleshooting

The best way to get even cake layers

When making a layered cake, you will need to be sure you are dividing the batter equally between the three cake pans. It’s necessary for the cake to look even and fairly, however much more importantly so the layers bake evenly. The best approach to affirm the layers are even is to weigh them!

Pour even quantities into every pan after which examine the accuracy with a kitchen scale. Alter the batter in every cake pan to have completely even quantities.

Chocolate cake ideas

  • Prime quality chocolate: the higher the chocolate, the higher the flavour! I like ghirardelli or guittard chips for the buttercream. Lindt darkish chocolate with sea salt is my favourite chocolate bar to cut up for the skin of the chocolate cake.
  • Spoon and stage flour measurement: when you pack in an excessive amount of flour, you’ll get denser/drier cake. Here’s a great video showing how to properly measure flour for this recipe.
  • Don’t over-bake: to keep away from dry cake, you’ll need to be sure you don’t over-bake the layers — they will go from completely moist and fudgy to dry and fewer flavorful in only a few minutes. 
  • Let the muffins cool for 30 minutes earlier than turning them onto cooling racks and letting them proceed cooling. Look ahead to the muffins to be 100% cooled earlier than frosting and adorning.

Image of the inside of the cake and a slice of the cake with a bite being taken out of it

Chocolate cake storage

Completed cake: retailer this chocolate cake at room temperature, tightly wrapped with plastic wrap, or underneath a cake dome for as much as Three days. Sadly completed and frosted cake doesn’t freeze and thaw properly.

Make forward/Freezing: rigorously wrap the cooled cake layers in plastic wrap and retailer them within the fridge for as much as 2 days. You can additionally freeze them wrapped in plastic wrap for as much as 1 month. Simply defrost (within the fridge for 24 hours) earlier than frosting and assembling.

Extra scrumptious desserts:

Chocolate Cake

Three layers of moist and wealthy chocolate cake frosted with an unimaginable chocolate buttercream made with three sorts of chocolate.

Course:

Dessert

Delicacies:

American

Key phrase:

chocolate cake, chocolate cake recipe

Servings: 12 slices

Energy: 684 kcal

Elements

Chocolate Cake

  • 1
    cup
    full fats buttermilk,
    at room temperature
  • half
    cup
    vegetable or canola oil
  • 1
    tablespoon
    pure vanilla extract
  • 1 and three/4
    cup
    all-purpose white flour
  • 2
    cups
    white granulated sugar
  • 3/4
    cup
    DUTCH PROCESS cocoa powder
    (Word 1)
  • 2
    teaspoons
    baking soda
  • 1
    teaspoon
    baking powder
  • 1
    teaspoon
    kosher salt
  • 2
    massive
    eggs,
    at room temperature
  • 1
    cup
    highly regarded water
    (Word 2)

Chocolate Buttercream

  • 2
    cups (1 pound)
    unsalted butter,
    at room temperature
  • 7
    cups (2 kilos)
    confectioners’ sugar (powdered sugar),
    sifted
  • 1
    cup
    DUTCH PROCESS cocoa powder
  • 1/Four cup + 2
    tablespoons
    complete chocolate milk
    (or common milk or heavy cream), at room temperature
  • 2
    teaspoons
    pure vanilla extract
  • 1/4
    teaspoon
    kosher salt
  • 2/3
    cup
    semisweet chocolate chips,
    melted and barely cooled
  • For adorning: chocolate shavings, sprinkles, or mini chocolate chips
    (elective)

Directions

  1. PREP: Preheat the oven to 350 levels F. Grease three 8-inch spherical cake pans generously with nonstick cooking spray. Line the underside of the pans with parchment paper (Word 3), then spray the parchment paper with the nonstick spray. Set pans apart.

  2. WET INGREDIENTS: In a medium bowl, whisk collectively the buttermilk, oil, and vanilla till mixed.

  3. DRY INGREDIENTS: Within the bowl of a stand mixer fitted with the paddle attachment, combine collectively the flour, granulated sugar, cocoa powder (Word 1), baking soda, baking powder, and salt. With the mixer on low velocity, add the buttermilk/oil combination. Add the eggs, one by one, and blend till properly mixed. Slowly add within the scorching water (scorching water “blooms” the cocoa powder making it extra flavorful) and stir simply to mix, stopping to scrape down the edges of the bowl with a spatula earlier than mixing briefly once more. Don’t overbeat or overmix the cake or it would develop into dense.

  4. BAKE: Divide the batter evenly among the many three ready pans and bake for 24 to 28 minutes, or till a cake tester comes out clear when inserted into the facilities of the muffins. (My muffins are all the time accomplished at 24 minutes).

  5. COOL: Set the muffins on wire cooling racks to chill within the pans for 30 minutes. End up the muffins onto the racks to chill utterly. (You may refrigerate or freeze the muffins presently.) Don’t frost muffins if not cooled utterly.

  6. BUTTERCREAM: Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter till creamy and lighter in shade, about Three minutes. Scrape down the bowl midway by means of. Add the confectioner’s sugar (2 cups at a time) after which the cocoa. Combine on low speeds till simply integrated. Pour within the chocolate milk, vanilla, and salt. With the mixer on low velocity, add the melted chocolate. Combine for an extra 2 to three minutes, till the buttercream is gentle and fluffy.

  7. ASSEMBLE: If the cake layers are barely domed on high, rigorously stage them off with a pointy serrated knife or cake leveler. To construct the cake, place a tiny little bit of frosting within the middle of your cake stand (to maintain the cake from sliding). Subsequent place the primary layer backside facet up on a flat plate or cake pedestal. Utilizing a knife or offset spatula, unfold the highest of the cake evenly with buttercream. Place the second layer on high, high facet up, and unfold extra butter cream evenly excessive. Repeat with the third layer and frost the highest and sides of the cake. Enhance with chocolate shavings, sprinkles, or chocolate chips, if desired. Slice and serve.

  8. BREAKING UP THE PROJECT: Since it is a larger endeavor than different desserts, you possibly can break up the venture by making the muffins prematurely. I love to do his so the cake has time to relax, which makes it simpler to frost. Rigorously wrap the cooled cake layers in plastic wrap and retailer them within the fridge for as much as 2 days. You can additionally freeze them wrapped in plastic wrap for as much as 1 month. Simply defrost earlier than frosting and assembling.

Recipe Notes

Word 1: the cocoa powder should be dutch course of (not pure cocoa powder) for this cake. In any other case it would find yourself overly dry and bland. See weblog submit for my suggestion on cocoa powder. 

Word 2: espresso can be utilized in place if most well-liked

Word 3: Make a parchment paper spherical backside for the cake pans by following the beneath steps:

  1. Tear off a sheet of parchment barely bigger than the cake pan
  2. Fold the parchment in half
  3. Then fold the parchment in half once more
  4. Fold right into a triangle
  5. Fold the triangle in half once more
  6. Maintain the triangle in opposition to the underside of the pan from the middle outwards
  7. Minimize the parchment proper the place it meets the sting of the cake pan alongside the curve of the cake pan
  8. Unfold the parchment and press into the underside of the cake pan.

Recipe shared from Two Peas & Their Pod cookbook, from Maria of Two Peas & Their Pod

Nutrition facts in chocolate cake