Description
Chocolate cake with chocolate buttercream, a rich and classic layer cake with soft chocolate sponge and creamy chocolate frosting
(3-layer 6-inch cake, serves about 8–10)
Ingredients
Chocolate Cake
- 225 g (1 ¾ cups) cake flour
- 80 g (¾ cup) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 160 ml (⅔ cup) neutral vegetable oil
- 340 g (1 ¾ cups) granulated sugar
- 3 eggs – room temperature
- 2 tsp vanilla extract
- 150 ml (⅔ cup) buttermilk
- 125 ml (½ cup) black coffee or warm water
Chocolate Buttercream
- 350 g (1 ½ cups) unsalted butter – softened
- 400 g (3 ¼ cups) powdered sugar – sifted
- 100 ml (⅓ cup + 1 tbsp) heavy cream – full-fat
- 2 tsp vanilla extract
- 225 g (8 oz) semi-sweet baking chocolate – melted
- 2 tbsp unsweetened cocoa powder – optional
Instructions
Chocolate Cake
- Preheat the oven to 165°C (325°F) and line the bottoms of three 6-inch (15 cm) cake pans with parchment paper
- Mix the buttermilk with the warm coffee and set aside
- Sift together flour, cocoa powder, baking soda, baking powder, and salt
- Whisk sugar, oil, eggs, and vanilla until smooth
- Add dry ingredients and buttermilk mixture alternately until the batter is smooth and fluid
- Divide evenly between pans
- Bake for about 40 minutes, until a toothpick comes out clean
- Cool briefly, unmold, and let cool completely on a wire rack
- Level the cakes to create even layers
Chocolate Buttercream
- Cut the butter into pieces and place it in the bowl of a stand mixer fitted with the whisk attachment
- Beat on medium speed for 3–5 minutes until pale and creamy
- Add the powdered sugar gradually, mixing on low speed, then beat 2–3 minutes until light
- Pour in the cream and vanilla and mix until smooth
- Add the melted chocolate and beat for 2 minutes until fully combined
- Mix in cocoa powder if using, then beat briefly
- Finish on low speed to smooth the buttercream
Assembly
- Place the first cake layer on a cake board
- Spread an even layer of chocolate buttercream
- Repeat with the second and third layers
- Apply a thin crumb coat and chill for 20 minutes
- Frost with a final smooth layer and decorate as desired
- If chilled, let the cake sit at room temperature for about 1 hour before serving
Notes
Storage: Keep the layer cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes to 1 hour before serving to restore its texture. It can also be frozen for up to 3 months if well wrapped in plastic wrap.
Tips:
- Use a kitchen scale for precise measurements and the best results.
- Sift the cocoa powder and flour for a light and even texture.
- Avoid overmixing the batter to prevent a dense cake.
- Make sure the cakes are completely cooled before assembling and frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: cake, dessert
- Method: baking
- Cuisine: American