The Most Amazing Classic Chocolate Cake
The Best Chocolate Cake Ever? Oh, Yes.
There are countless claims about the “best chocolate cake recipe” out there, but let me tell you—this one truly lives up to the hype. With just one bite of this rich, moist, and decadent chocolate cake topped with luscious chocolate Swiss meringue buttercream, you’ll understand why this recipe is a game-changer.
When I served this cake, every single person at the table declared it the best chocolate cake they’d ever tasted. And as the compliments poured in, I couldn’t help but smile. What they didn’t know was just how easy this cake is to make.
This recipe is so simple that you don’t even need a stand mixer for the batter. It’s the kind of cake my grandmother could have whipped up in her cozy kitchen with just a whisk and a bowl. And yet, the results are nothing short of spectacular—a cake that’s deeply chocolatey, incredibly moist, and so good that it disappears in no time.
So, whether you’re a seasoned baker or a beginner, this recipe is for you. Let’s dive into the details of what makes this cake so special.
Why This Recipe is the Best
- Rich, Moist Texture:
This cake is everything a chocolate cake should be—soft, tender, and melt-in-your-mouth moist. The combination of buttermilk, oil, and hot water ensures the perfect crumb every time. - Intense Chocolate Flavor:
Thanks to Dutch-processed cocoa powder and a touch of coffee in the hot water, this cake delivers a bold, deep chocolate flavor that’s absolutely irresistible. - Effortless to Make:
You don’t need fancy equipment or complicated techniques. The batter comes together quickly and easily, making this a stress-free recipe for any occasion. - Versatile and Elegant:
Whether you’re making it for a birthday, a dinner party, or just because you’re craving chocolate, this cake is guaranteed to impress. - Luscious Chocolate Buttercream:
The chocolate Swiss meringue buttercream is the perfect finishing touch—silky, smooth, and not overly sweet. It’s the kind of frosting that takes this cake to the next level.
Ingredients You’ll Need
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch-processed cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 cup hot water
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Chocolate Swiss Meringue Buttercream:
- 5 large egg whites
- 1 ½ cups granulated sugar
- 1 ½ cups unsalted butter, room temperature
- 8 ounces good-quality dark chocolate, melted and cooled
For Assembly:
- Chocolate curls or sprinkles (optional, for decoration)
How to Make the Best Chocolate Cake
Step 1: Prepare the Pans
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them with cocoa powder. Line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a whisk), combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir until evenly mixed.
Step 3: Combine the Wet Ingredients
In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs. Slowly pour in the hot water, whisking constantly to avoid cooking the eggs.
Step 4: Make the Batter
Add the wet ingredients to the dry ingredients and mix on medium speed for 2-3 minutes. The batter will be thin—this is what makes the cake so moist!
Step 5: Bake the Cakes
Divide the batter evenly between the prepared pans (use a kitchen scale for precision). Bake for 45 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
How to Make Chocolate Swiss Meringue Buttercream
Step 1: Heat the Egg Whites
In the bowl of a stand mixer, whisk together the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture is hot and no longer grainy to the touch (about 3 minutes), or until it reaches 160°F on a candy thermometer.
Step 2: Whip the Meringue
Transfer the bowl to your stand mixer and whisk on medium-high speed until stiff peaks form and the meringue has cooled to room temperature (about 5-10 minutes).
Step 3: Add the Butter
Switch to the paddle attachment. Gradually add the butter, one cube at a time, mixing until smooth. (Don’t worry if it looks curdled at first—it will come together!)
Step 4: Add the Chocolate
Once the buttercream is smooth, pour in the cooled melted chocolate and mix until fully incorporated.
Assembling the Cake
- Layer the Cake: Place one cake layer on a serving plate or cake board. Spread 1 cup of buttercream evenly over the top. Add the second cake layer on top.
- Crumb Coat: Apply a thin layer of buttercream around the entire cake to seal in the crumbs. Chill the cake for 20 minutes.
- Frost the Cake: Spread a thicker layer of buttercream over the cake, smoothing the sides and top. Use an offset spatula to create swirls or patterns, if desired.
- Decorate: Top the cake with chocolate curls, sprinkles, or any decorations you like.
Tips for Success
- Room Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature for the best results.
- Sift the Cocoa Powder: This prevents lumps in the batter and ensures a smooth texture.
- Don’t Overbake: Start checking for doneness at 40 minutes to avoid a dry cake.
- Chill the Buttercream: If the buttercream becomes too soft while assembling, pop it in the fridge for a few minutes to firm up.
FAQs
1. Can I make this cake ahead of time?
Yes! The cake layers can be baked and stored (wrapped tightly) at room temperature for up to 2 days or frozen for up to 2 months. Assemble and frost the cake on the day you plan to serve it.
2. Can I use regular cocoa powder instead of Dutch-processed?
You can, but the flavor and color will be slightly different. Dutch-processed cocoa gives a deeper, richer chocolate flavor.
3. What if I don’t have a stand mixer?
No problem! You can mix the batter by hand with a whisk and use a hand mixer for the buttercream.
The Sweetest Conclusion
This chocolate cake is more than just a dessert—it’s an experience. With its rich flavor, moist texture, and silky buttercream, it’s the kind of cake that turns any occasion into a celebration. Whether you’re baking for a birthday, a dinner party, or just because, this recipe is guaranteed to impress.
So grab your apron, gather your ingredients, and get ready to bake the chocolate cake of your dreams. One bite, and you’ll see why this recipe is truly the best chocolate cake ever.
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
