Description
This decadent Chocolate Cake recipe features a rich, moist cake made with Dutch-processed cocoa and enhanced with hot coffee for depth of flavor. Layered with a smooth dark chocolate buttercream frosting made from whipped egg whites and melted chocolate, this cake is perfect for special occasions or any chocolate lover’s treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 cup hot water or hot coffee
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Buttercream Frosting
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter, room temperature
- 10 oz good quality dark chocolate, chopped and melted
Decoration
- Chocolate curls or sprinkles for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, then dust them lightly with cocoa powder to prevent sticking.
- Combine Dry Ingredients: In a stand mixer bowl, sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix these dry ingredients thoroughly to combine.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, room temperature buttermilk, hot water or coffee, eggs, and vanilla extract until well blended.
- Combine Wet and Dry Ingredients: Slowly add the wet ingredient mixture to the dry ingredients in the stand mixer. Mix on low speed until just combined, then increase the speed and beat for 2-3 minutes until the batter is smooth and slightly aerated.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the cakes from the oven and cool completely on wire racks.
- Prepare the Buttercream: For the buttercream frosting, place the egg whites and granulated sugar in a heatproof bowl over simmering water, whisking constantly until the sugar dissolves and the mixture is hot to the touch. Remove from heat and whip with an electric mixer on high speed until stiff peaks form and the mixture is cool. Gradually add the softened butter, beating until smooth and creamy. Fold in the melted dark chocolate until fully incorporated.
- Assemble and Decorate: Place one cake layer on your serving plate and spread a layer of the chocolate buttercream over the top. Add the second cake layer on top and apply a thin crumb coat of frosting over the entire cake. Chill the cake to set the crumb coat, then apply a final, smooth layer of frosting. Finish by decorating with chocolate curls or sprinkles as desired.
Notes
- Using hot coffee instead of water enhances the chocolate flavor without making the cake taste like coffee.
- Make sure eggs and buttermilk are at room temperature to ensure better batter consistency and rise.
- Gradually adding the melted chocolate to the buttercream ensures a smooth texture without lumps.
- Cooling the cake completely before frosting prevents the buttercream from melting.
- Use high-quality dark chocolate for a richer, more intense flavor.
- Chilling the cake after the crumb coat helps achieve a professional finish.
