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The Most Amazing Chocolate Cake

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This rich and moist chocolate cake, layered with a luscious chocolate cream cheese buttercream frosting, is the ultimate dessert for chocolate lovers. Perfectly balanced between deep cocoa flavor and creamy sweetness, it’s a showstopper for any occasion.

Ingredients

Butter and flour for coating and dusting the cake pans

3 cups (450 grams) all-purpose flour

3 cups (650 grams) granulated sugar

1½ cups (155 grams) unsweetened cocoa powder

1 tablespoon (17 grams) baking soda

1½ teaspoons (8 grams) baking powder

1½ teaspoons (11 grams) salt

4 large eggs

1½ cups (350 ml) buttermilk

1½ cups (350 ml) warm water

½ cup (115 ml) vegetable oil

2 teaspoons (10 ml) vanilla extract

For the Chocolate Cream Cheese Buttercream Frosting:

1½ cups (340 grams) butter, softened

8 oz (225 grams) cream cheese, softened

1½ cups (155 grams) unsweetened cocoa powder

3 teaspoons (15 ml) vanilla extract

7-8 cups (875-1000 grams) powdered sugar

About ¼ cup (60 ml) milk (as needed)

Instructions

  1. Preheat your oven to 350°F (176°C). Butter three 9-inch (23 cm) round cake pans and dust them with flour, tapping out the excess.
  2. In a stand mixer bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well mixed.
  3. Add the eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and fully combined, about 2-3 minutes.
  4. Divide the batter evenly among the prepared pans, using a spatula to spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.
  5. Let the cakes cool in their pans on wire racks for 15 minutes. Run a knife around the edges, then turn the cakes out onto racks to cool completely.
  6. For the frosting, beat the softened butter and cream cheese together on medium-high speed until light and fluffy, about 3-4 minutes.
  7. Add cocoa powder and vanilla extract. Beat on low speed until incorporated, then increase to medium speed for 1 minute until smooth.
  8. Gradually add powdered sugar, one cup at a time, beating on low speed. Scrape down the bowl as needed. After all sugar is added, beat on medium speed for 2 minutes. Add milk one tablespoon at a time until the frosting is spreadable.
  9. Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top. Repeat with the second and third layers. Frost the sides and top of the cake, smoothing or decorating as desired.

Notes

  • Use unsweetened cocoa powder for the richest chocolate flavor.
  • You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar per cup, let it sit for 5 minutes.
  • Store the cake covered in the refrigerator for up to 5 days; bring to room temperature before serving.
  • Freeze the cake tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.
  • Warm water helps dissolve the cocoa powder and keeps the batter smooth.
  • For a mocha twist, add 1 tablespoon instant coffee granules dissolved in warm water.
  • Add nuts or fruit toppings for added texture or freshness.
  • This recipe can be made gluten-free using a suitable flour blend.
  • Frosting can be frozen separately for up to 3 months and re-whipped before use.

Nutrition

Find it online: http://recipesbyjanet.com/the-most-amazing-chocolate-cake/