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Ultimate Chocolate Cake

This Ultimate Chocolate Cake is incredibly simple to make but tastes just as good as ones made by pros. Includes a chocolate buttercream recipe that perfectly compliments the cake. This cake is best served the day after it is assembled, it allows for the cake layers to suck up some of the flavor and moisture from the buttercream and stay really hydrated!
Prep Time15 minutes
Cook Time30 minutes
Assembly15 minutes
Course: Dessert
Cuisine: American
Servings: 16 Slices
Calories: 315kcal

Equipment

  • Two 8 or 9 inch Round Cake Pans
  • Parchment Paper
  • Stand Mixer (optional)
  • Hand Mixer (if not using a stand mixer)

Ingredients

Ultimate Chocolate Cake

  • 1 ½ Cup All Purpose Flour
  • 1 Cup Unsweetened Cocoa Powder
  • 1 ¾ Cup White Granulated Sugar
  • 1½ tsp Baking Soda
  • 1½ tsp Baking Powder
  • 1 tsp Kosher Salt
  • 3 Large Eggs
  • ½ Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 Cup Warm to Hot Milk (2 % or Whole Milk)
  • 1 Tbsp Instant Coffee
  • ¾ Cup Simmering Water

Chocolate Buttercream

  • ½ Cup Unsalted Butter, softened
  • ¾ Cup Unsweetened Cocoa Powder
  • 2-3 Tbsp Milk (2% or Whole)
  • 2½ Cups Powdered Sugar
  • ¼ tsp Kosher Salt
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 350°. Line bottom of cake pans with parchment paper and lightly grease with cooking spray or oil.

Ultimate Chocolate Cake

  • Stir together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl. If you're using a stand mixer use the whisk attachment and stir for 30 seconds on the lowest setting.
  • Bring ¾ cup of water to a simmer and warm 1 cup of milk to be hot enough for the instant coffee to dissolve.
  • Mix the eggs, vanilla extract, and vegetable oil into the dry mixture and stir lightly until combined.
  • Pour in the instant coffee - milk mixture into the batter and mix lightly until combined.
  • While mixing the batter, slowly stream the hot water into the batter.
    At this stage the batter will be incredibly liquidy but it should be like that!
  • Evenly divide the batter among the two cake pans and bake for 27 - 30 minutes. A toothpick should come out clean from the center of the cake when ready.
  • Allow cakes to cool in the pans for at least 10 - 15 minutes before taking out. While the cakes are cooling completely, prepare the buttercream.

Chocolate Buttercream

  • On either a standmixer with a paddle attachment or a hand mixer. Place cream the ½ cup of butter thoroughly until light and fluffy. (refer to photo above) ( creaming means to whip the butter to incorporate air)
  • Add ¾ cup of cocoa powder and whisk thoroughly. You should mix for about a minute.
  • Add the vanilla extract, salt, 1 Tbsp of milk, and ½ cup of powdered sugar and cream thoroughly for about a minute.
  • Add 1 Tbsp of milk and another ½ Cup of powdered sugar and continue to cream thoroughly.
  • Add 1 more cup of powdered sugar and cream for close to two minutes.
  • At this stage, you can taste the buttercream to see if it's as soft and sweet as you like. If it isn't soft or smooth enough add more milk at ½ Tbsp increments. If it isn't sweet enough you can add more powdered sugar at ¼ cup increments.

Assembly

  • Please refer to the assembly portion of blog writeup for detailed instructions on assembling and decorating the cake. Enjoy!