Print

Chocolate Cake with Chocolate Buttercream Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This chocolate cake is the epitome of decadence. A rich, moist cake filled with an abundance of chocolate flavor, and topped with creamy, smooth chocolate buttercream. Perfect for any occasion, this dessert guarantees to impress with its irresistible flavor and texture.

Ingredients

1 1/2 cups (300g) granulated sugar

1/2 cup (110g) packed light-brown sugar

3/4 cup (70g) unsweetened cocoa powder

1 tsp baking soda

3/4 tsp salt

1 cup (235ml) boiling water

3/4 cup (175ml) vegetable oil or canola oil

1/4 cup (56g) unsalted butter, melted

2 large eggs

3 large egg yolks

1 Tbsp vanilla extract

2 cups (256g) all-purpose flour

1/2 cup (116g) sour cream

1/3 cup (80ml) milk

1 recipe Chocolate Buttercream Frosting

Instructions

  1. Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, then line the bottoms with parchment paper. Butter the parchment paper as well.
  2. In a large heatproof mixing bowl, whisk together the granulated sugar, brown sugar, cocoa powder, baking soda, and salt.
  3. Carefully pour the boiling water into the cocoa mixture and immediately whisk to combine. Let it cool for about 5 minutes.
  4. Using an electric hand mixer on low speed, blend in the vegetable oil and melted butter until combined. Add the eggs, egg yolks, and vanilla extract, and blend until just combined.
  5. Add the flour and mix until combined. Then, add the milk and sour cream and mix until the batter is smooth.
  6. Divide the batter evenly between the two prepared pans. Bake for 29 to 34 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  7. Allow the cakes to cool in the pans for 5 minutes. Run a butter knife around the edges of the cakes, then invert them onto a wire rack to cool completely.
  8. Trim the tops of the cakes if needed to level them. Spread frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake. Store in an airtight container.

Notes

  • This cake will stay moist for several days due to the sour cream and milk in the batter.
  • You can substitute vegetable oil with canola oil or melted coconut oil.
  • If you prefer cupcakes, simply divide the batter among 24 paper-lined muffin cups and bake for 18 to 22 minutes.
  • For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
  • Store the cake in an airtight container at room temperature for up to 3 days. For longer shelf life, refrigerate for up to a week.
  • If you plan to freeze the cake, wrap it tightly in plastic wrap and aluminum foil. It can last up to 3 months in the freezer.
  • For flavor variations, add a teaspoon of coffee or mini chocolate chips to enhance the chocolate flavor.

Nutrition

Find it online: http://recipesbyjanet.com/chocolate-cake-with-chocolate-buttercream-frosting/