This ultimate chocolate cake is rich, moist, and oh so decadent. The best part, the cake is made using only one bowl and a whisk.
The frosting is a deliciously indulgent chocolate buttercream. It is made using not only cocoa powder but melted chocolate. This helps give the frosting that dark, rich, chocolate color, while also creating an amazing flavor. It is an easy ratio if you wanted to make more or less. Let’s be honest though, it is more likely you’ll want more. Even if it is just to keep in a bowl and eat by itself. 1 part melted chocolate, 1 part softened butter, 1 part cocoa powder, 2 parts powdered sugar, then adding heavy cream until the consistency is to your liking.
This is my go to chocolate cake. It comes together so quickly and has enough structure that it is easy to frost. Although, I don’t recommend this recipe if you are doing a sculpted cake, the crumb is a little too soft.
The best way to get smooth edges in your buttercream is to do an initial thin coat of frosting, also known as, a crumb coat. After the crumb coat chill the cake in the freezer for about 10 minutes before applying a thicker second coat of the buttercream. Then using a bench scraper leveled against the cake board you slide it while gently scraping, after doing this a couple times you will start getting that even smooth side. Fill in any spots/ holes with a thick dot of buttercream and scrape across again.
Depending on how I’m decorating or filling a cake, I don’t even use a piping bag. You can just use an offset spatula and bench scraper if you don’t have or like using a piping bag.
The chocolate shaving are easy to make. Using a peeler gently run in down the side of a bar of chocolate. Then, keep going until you have the amount you need.
To make this ultimate chocolate cake you will need:
- 3 cups AP flour
- 3 cups granulated sugar
- 1 1/2 cup cocoa powder
- 1 Tbsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 4 eggs
- 1 1/2 cup buttermilk
- 1 1/2 cup hot coffee
- 1/2 vegetable oil
- 2 tsp vanilla extract
- 2 cups softened butter
- 2 cups melted and cooled chocolate
- 2 cups cocoa powder
- 4 cups powdered sugar
- 2-5 Tbsp heavy cream
- Preheat the oven to 350°F and prepare 3, 8 inch cake pans.
- Add all the dry ingredients for the cake into a large bowl. (Flour, sugar, cocoa powder, baking powder and soda, salt)
- Combine the eggs and buttermilk together, pour into the dry ingredients, mix together.
- Add in the hot coffee and fully incorporate, making sure to scrape the bottom and sides of your bowl.
- After that is together, pour into your prepared pans and bake for 30 minutes. You want the cake fully set, if you gently touch the top it should spring back up and not leave a dent.
- Let cool in the pan for 10 minutes before turning them out to a wire rack to cool completely.
- Beat softened butter using the paddle attachment or hand mixer for 3 minutes.
- Add in cooled, melted chocolate and beat together for another minute. Next, incorporate the cocoa powder.
- Start adding in the powdered sugar a 1/2 cup at a time to avoid it from flying out of the bowl when you mix.
- Alternate adding powdered sugar with splashes of heavy cream. The amount of heavy cream will depends on how thick you want your frosting.
- Finally, frost your cooled cakes.
- I like to chill my cakes in the fridge for 10 minutes (after they cool to room temperature) before I frost them.
- I use chocolate chips for the melted chocolate in the buttercream. However, you can use chopped chocolate if you prefer.