12/7/2021 The World's Best Chocolate Cake Recipe | Life, Love and Sugar
RECIPE
The Best Chocolate Cake Recipe
★ ★ ★ ★ ★ 4.9 from 86 reviews
Author: Lindsay Prep Time: 40 minutes Cook Time: 30 minutes Total Time: 1 hour 10 minutes
Yield: 12-14 slices 1x Category: Dessert Method: Oven Cuisine: American
Description
This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake
everyone should have in their recipe collection!
SCALE 1x 2x 3x
Ingredients
CHOCOLATE CAKE
2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) hot water
CHOCOLATE FROSTING
1 1/4 cups (280g) butter, room temperature
1 1/4 cups (237g) shortening
9 cups (1035g) powdered sugar
2 tsp vanilla extract
1 cup (114g) natural unsweetened cocoa powder
4–5 tbsp (60-75ml) water/milk
CHOCOLATE GANACHE
6 oz (1 cup | 169g) semi sweet chocolate chips
1/2 cup heavy whipping cream
Sprinkles
Instructions
MAKE THE CAKES
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12/7/2021 The World's Best Chocolate Cake Recipe | Life, Love and Sugar
1 Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2 Preheat oven to 300°F (148°C).
3 Add all dry ingredients to a large bowl and whisk together.
4 Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
5 Add vanilla to boiling water and add to mixture. Mix well.
6 Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
7 Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
MAKE THE FROSTING
1 Make frosting while cakes cool. Beat together butter and shortening until smooth.
2 Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
3 Add vanilla and half of the water or milk and mix until smooth.
4 Add another 5 cups (575g) of powdered sugar and mix until smooth.
5 Add cocoa and mix until smooth.
6 Add remaining water or milk until the frosting is the right consistency.
ASSEMBLE THE CAKE
1 Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a
cake.
2 Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
3 Add second layer of cake and add another cup of frosting on top in an even layer.
4 Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
MAKE THE CHOCOLATE GANACHE
1 To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
2 Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then
whisk until smooth.
FINISH CAKE
1 Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread
evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
2 Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around
the bottom. I used Ateco tip 844.
3 Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
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Notes
i This recipe calls for hot water. You don’t have to use hot water – the cake will still bake fine – but the hot water allows the cocoa to
“bloom”, which brings out a richer chocolate flavor in the cake.
Keywords: best chocolate cake, birthday cake
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