Name: The Best Chocolate Cake Recipe
Prep time: 20 min
Cook time: 33 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups (260g) all-purpose flour (measured correctly); 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 extract; 1 cup (240ml) hot water; 2 1/2 cups (560g) unsalted butter, room temperature; 9 cups (1035g) powdered sugar; 2 tsp vanilla extract; 1 cup (114g) natural unsweetened cocoa powder; 4-5 tbsp (60-75ml) water or milk; Pinch of salt; 6 oz (1 cup | 169g) semi sweet chocolate chips; 1/2 cup heavy whipping cream; Sprinkles (optional)

Ingredients

2 cups (260g) all-purpose flour (measured correctly)

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

2 1/2 cups (560g) unsalted butter, room temperature

9 cups (1035g) powdered sugar

2 tsp vanilla extract

1 cup (114g) natural unsweetened cocoa powder (for frosting)

4-5 tbsp (60-75ml) water or milk

Pinch of salt

6 oz (1 cup | 169g) semi-sweet chocolate chips

1/2 cup heavy whipping cream

Sprinkles (optional)

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides.

Step 2: Preheat your oven to 300°F (148°C).

Step 3: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Step 4: Add the eggs, buttermilk, and vegetable oil to the dry ingredients and mix well until combined.

Step 5: Stir the vanilla into the hot water, then add this to the mixture and mix thoroughly.

Step 6: Evenly divide the batter among the prepared pans and bake for 30-33 minutes, or until a toothpick inserted comes out with a few crumbs.

Step 7: Let the cakes cool in the pans for about 10 minutes, then transfer to cooling racks to cool completely.

Step 8: While the cakes cool, make the frosting. Beat the butter in a large bowl until smooth.

Step 9: Gradually add 4 cups (460g) of powdered sugar, mixing until smooth.

Step 10: Add the vanilla extract and half of the water or milk, mixing until combined and smooth.

Step 11: Add the remaining 5 cups (575g) powdered sugar and mix well.

Step 12: Add the cocoa powder and mix until smooth.

Step 13: Add the remaining water or milk gradually until the frosting reaches your desired consistency.

Step 14: Once cakes are fully cool, level them by cutting off the domed tops with a serrated knife for even layers.

Step 15: Place the first cake layer on your serving plate and spread about 1 cup of frosting evenly on top.

Step 16: Add the second cake layer and spread another cup of frosting over it evenly.

Step 17: Add the final cake layer and frost the outside of the entire cake smoothly.

Step 18: To make the ganache, place the chocolate chips in a medium bowl.

Step 19: Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Let sit for 2-3 minutes.

Step 20: Whisk the mixture until smooth and glossy.

Step 21: Drizzle the ganache around the edges of the cake and pour the remaining ganache over the top, spreading evenly.

Step 22: Allow the ganache to set slightly, then pipe the remaining frosting around the top edge and the base of the cake for decoration.

Step 23: Add sprinkles if desired, then serve. For best flavor, cover the cake well and enjoy within 3-4 days.

Tips & Variations

Make sure to measure flour correctly by spooning it into your measuring cup and leveling it off to avoid a dense cake.

Use room temperature eggs and butter to ensure a smooth batter and frosting.

For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar and replace butter with a vegan alternative.

To enhance the chocolate flavor, consider adding a teaspoon of instant espresso powder to the batter.

For an extra moist cake, wrap cooled layers in plastic wrap and refrigerate overnight before frosting.

Storage

Store this chocolate cake covered in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 4 days, allowing it to come to room temperature before serving. Leftover cake can also be frozen for up to 2 months; thaw in the refrigerator overnight and bring to room temperature before enjoying.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the cake from drying out?

Measure ingredients accurately, avoid overbaking, and store the cake properly covered. Adding simple syrup brushed on cake layers before frosting can also help retain moisture.