Are you looking for a dessert that will satisfy the chocolate lover in you? Look no further than this decadent chocolate cake recipe! Moist and rich, this chocolate cake is made even more indulgent with a silky chocolate frosting. This cake perfectly balances sweetness and richness with buttermilk, cocoa powder, and chocolate chips. Whether celebrating a special occasion or looking for a treat, this chocolate cake will surely impress. So, put on your apron, and let's get baking!😋
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What is Chocolate Cake?
Chocolate cake is a type of cake that is made with cocoa powder or melted chocolate, which gives it its distinct chocolate flavor. It is typically a rich, moist cake that can be enjoyed independently or paired with various frosting or icing options, such as buttercream or cream cheese. Chocolate cake can be made in various forms, from layer cakes to sheet cakes to bundt cakes, and can be decorated with various toppings, such as fresh fruit, nuts, or chocolate shavings. It is a popular dessert option for many occasions and is enjoyed by chocolate lovers worldwide.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Chocolate Cake:
- Avocado Oil or Grapeseed Oil: Provides moisture and helps make the cake tender.
- Unsalted Butter: Adds flavor and moisture to the cake.
- Unsweetened Cocoa Powder: Provides the chocolate flavor and color to the cake.
- Large Eggs: Bind the ingredients together and contribute to the cake's structure.
- Granulated Sugar: Sweetens the cake and helps with its texture.
- Light Brown Sugar: Adds moisture, flavor, and a subtle caramel note to the cake.
- All-Purpose Flour: Provides structure and texture to the cake.
- Baking Soda: Helps the cake rise by producing carbon dioxide gas when combined with acidic ingredients.
- Baking Powder: Another leavening agent that helps the cake rise.
- Chocolate Liquor (such as Godiva): Enhances the chocolate flavor in the cake.
- Kosher Salt: Balances the sweetness and enhances the overall flavor.
- Buttermilk: Adds moisture, tenderness, and a slightly tangy flavor to the cake.
- Freshly Brewed Coffee or Boiling Water: Enhances the chocolate flavor and provides moisture to the cake.
- Pure Vanilla Extract: Adds a pleasant vanilla aroma and flavor to the cake.
For the Chocolate Frosting:
- Full-Fat Condensed Milk: Adds sweetness and creaminess to the frosting.
- Large Egg Yolks: Help thicken and stabilize the frosting.
- Unsweetened Chocolate: Provides the rich chocolate flavor and color for the frosting.
- Pure Vanilla Extract: Enhances the flavor of the frosting.
- Unsalted Butter: Adds creaminess and richness to the frosting.
Tools you'll need
- Stand mixer
- Small bowl
- Medium bowl
- Whisk or Hand Mixer
- Silicone Spatula
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Chocolate Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350° F. Lined with parchment paper (3) 9-inch round cake pans or spray with baking spray, brush it with melted butter, and sprinkle with flour. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. Whisk together the buttermilk, Chocolate liquor, and coffee in a separate bowl. Sift the flour, cocoa, baking powder, and baking soda into another bowl.
At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended. Divide the batter among the prepared pans and bake in the middle of the oven for 25 to 30 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and cool completely before frosting.
How to Make Brigadeiro
In a medium bowl, add the chopped chocolate and set it aside. In a medium saucepan over medium heat, whisk the condensed milk and the egg yolks until combined. Gently heat the mixture to just below the boiling point (170-175F), do not boil, or the egg will curdle.
Remove from heat and immediately pour the egg mixture over the chopped chocolate and whisk until smooth. Stir in the vanilla and let it cool. Once cooled, transfer the chocolate mixture into the bowl of a stand mixer with the paddle attachment. Add the butter, turn the mixer to medium speed, and beat until creamy and smooth. Frost the chocolate cake as desired. Enjoy!
How to Assemble
Place 1 layer of the chocolate cake, rounded side down, in the middle of a cake stand. Spread the brigadeiro with a hot palette knife or icing spatula: Run the knife under hot tap water and dry with a towel. (Spread enough brigadeiro to make a ¼-inch layer.) Carefully set another layer on top, rounded side down, and repeat. Top with the remaining layer and spread the remaining brigadeiro over the top and sides of the cake, heating the knife again as needed. Gently press chocolate flakes into the sides and the top surface of the chocolate cake, or just dust with cocoa powder. Enjoy!
Substitutions
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- Buttermilk: Feel free to substitute the buttermilk for this homemade buttermilk.
- Sugar: Feel free to substitute the light brown sugar for granulated sugar.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like nutmeg, or cinnamon
- Chocolate Cake Roll: Check out this Cake Roll recipe.
- Nesquick Chocolate Cake with Brigadeiro: See this Chocolate Cake recipe.
- Chocolate Sheet Cake with Mocha Frosting: See this Chocolate Sheet Cake recipe.
How to Serve
To serve the Chocolate Cake, gently place the remaining cake layer on top of the assembled layers, ensuring the rounded side faces down. Next, spread the remaining chocolate frosting generously over the top and sides of the cake, using the warmed knife to achieve a smooth finish. For added decoration, gently press chocolate flakes into the sides and the top surface of the cake or dust it with cocoa powder.
Once the cake is beautifully frosted, it is ready to be enjoyed! Slice into generous portions and savor the rich, moist chocolate cake with its luscious frosting. Serve it on a cake stand or dessert plates, and delight in each delectable bite. It's perfect for any celebration or as a sweet treat to satisfy your chocolate cravings. Enjoy!
How to Store & Re-Heat
To store: Ensure it has thoroughly cooled. Once cooled, cover the cake with a cake dome or place it in an airtight container to prevent it from drying out. You can store it at room temperature for up to 2 days, but if you need to store it for a longer period, it is recommended to refrigerate it for up to 5 days. Before refrigerating, ensure the cake is well wrapped to prevent it from absorbing any odors from the refrigerator.
To reheat: When reheating the cake, it is best to bring it back to room temperature before serving to enhance its texture and flavor. Leave it at room temperature for a few hours until it softens. However, if you prefer a warm cake, you can reheat individual slices in the microwave for a few seconds or place the cake in a preheated oven at a low temperature (around 300°F) for a few minutes until warmed through. Be cautious not to overheat it to avoid drying it out. Refrigerating or re-heating the cake may affect its texture slightly, but the rich chocolate flavors will still be delicious. Enjoy!
Make-Ahead
You can bake the cake layers and prepare the frosting a day or two before serving the cake. After the cake has cooled completely, wrap each layer tightly with plastic wrap and store them in an airtight container at room temperature. You can also freeze the cake layers for up to a month by wrapping each layer tightly with plastic wrap and placing them in a resealable freezer bag.
To prepare the frosting ahead of time, you can make the brigadeiro mixture and store it in the refrigerator for up to three days. When you're ready to use it, let it come to room temperature and beat it with the butter in a stand mixer until it's smooth and creamy.
How to Freeze
To freeze this chocolate cake, let the baked cake layers cool completely. Wrap each layer tightly with plastic wrap, then wrap them again with aluminum foil or place them in a resealable freezer bag. Be sure to label the bag or foil with the date of freezing. You can freeze the cake layers for up to a month. When ready to use the frozen cake layers, remove them from the freezer and let them thaw at room temperature for a few hours or overnight.
Once the layers have thawed completely, you can assemble and frost the cake as desired. Freezing the cake layers can be a great time-saving option for busy schedules, and it can also help to lock in moisture and preserve the freshness of the cake.
Tips for Making The Best Chocolate Cake
- Follow the Recipe: Follow the Chocolate Cake recipe instructions as stated.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. I use a 240 ml Dry Measuring cup (every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a (3) 9-inch round cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom sides. Finally, tap excess flour out of the buttered and floured pans.
- Sift Dry Ingredients: Sift dry ingredients like flour and leavenings but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, whisk the dry ingredients for 30 seconds to combine if you don't have one.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour Cake batter into prepared pan: Pour the batter into the prepared pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of the orange sheet cake and see if it comes out clean; if it does, the cake is made. You may also notice the cake pulling away from the pan's sides and feel a slight spring back when you lightly press on the top.
- Cool the chocolate cake: Remove the Chocolate Cake from the oven and cool it in the pan on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake; place a rack upside down over the top of each cake pan, and invert the cake onto the rack.
- Slice and Serve: Spoon the brigadeiro over the chocolate cake and allow it to set for 20 minutes before slicing.
FAQ
How Can I Make the Chocolate Cake More Tender?
One of the secrets to a tender cake is to sift the flour; the more sifted the flour, the more delicate the texture.
What is the secret to making moist Chocolate Cake?
You can do a few things to ensure your chocolate cake is moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while flavoring the cake. Second, before mixing the batter, preheat your oven; this will help the chocolate cake cook more evenly and prevent it from drying. Third, don’t overmix the batter – overmixing can result in a tough, dry chocolate cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
Can I Substitute the buttermilk?
You can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best chocolate cake.
Can I make this cake without eggs for a vegan version?
You can use egg substitutes like flax eggs or applesauce for a vegan cake.
How can I adjust the recipe for a different cake size or shape?
You can adjust the baking time and quantities to fit different cake sizes or shapes.
What's the best way to ensure the cake layers don't stick to the pans?
Properly greasing and lining the cake pans with parchment paper will help prevent sticking.
Related Recipes:
Recipe
Easy Chocolate Cake
Tools
Ingredients
For the Chocolate Cake:
- ½ cup avocado oil or grapeseed oil
- 1 stick unsalted butter , room temperature
- 1 cup unsweetened cocoa powder
- 3 large eggs , room temperature
- 212 g (1 cup) granulated sugar
- 200 g (1 cup) light brown sugar
- 2 cups all-purpose flour spooned , leveled & sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 Tablespoons Chocolate liquor , such as Godiva
- ¼ teaspoon kosher salt
- 1 cup buttermilk , shaken
- 1 cup freshly brewed coffee or boiling water
- 1 tablespoon of pure vanilla extract
For the Chocolate Frosting:
- 1 (14 oz) full fat condensed milk
- 2 large egg yolk , at room temperature
- 240 g unsweetened chocolate , chopped
- 15 ml (1 tablespoon) pure vanilla extract
- 220 g (2 sticks) unsalted butter, at room temperature
Instructions
For the Chocolate Cake:
- Preheat the oven to 350° F. Lined with parchment paper (3) 9-inch round cake pans or spray with baking spray, brush it with melted butter and then sprinkle with flour.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.
- In a separate bowl, whisk together the buttermilk, Chocolate liquor, and coffee. In another bowl, sift together the flour, cocoa, baking powder, and baking soda. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended.
- Divide the batter among the prepared pans and bake in the middle of the oven for 25 to 30 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
For the Chocolate Frosting:
- In a medium bowl, add the chopped chocolate and set it aside.
- In a medium saucepan over medium heat, whisk the condensed milk and the egg yolks until combined. Gently heat the mixture to just below the boiling point (170-175F), do not boil, or the egg will curdle. Remove from heat and immediately pour the egg mixture over the chopped chocolate and whisk until smooth. Stir in the vanilla and let it cool.
- Once cooled, transfer the chocolate mixture into the bowl of a stand mixer with the paddle attachment. Add the butter and turn the mixer to medium speed and beat until creamy and smooth. Frost the chocolate cupcakes as desired. Enjoy!
How to Assemble
- Place 1 layer of the chocolate cake, rounded side down, in the middle of a cake stand. Spread the frosting with a hot palette knife or icing spatula: Run the knife under hot tap water and dry with a towel. (Spread enough frosting to make a ¼ inch layer.) Carefully set another layer on top, rounded side down, and repeat. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake, heating the knife again as needed. Gently press chocolate flakes into the sides and the top surface of the cake, or just dust with cocoa powder. Enjoy!
Notes
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the Chocolate Cake back to room temperature before serving.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
- This Chocolate Cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), a 9" x 13" chocolate sheet cake (30 and 35 minutes), or a 13" x 18" half sheet pan cake ( 20 and 25 minutes)
- The time it takes for the brigadeiro to reach a thick, mousse-like consistency will depend on your kitchen temperature. You could pop it in the fridge very briefly, stirring every few minutes, until it has thickened- just be careful not to chill for the long, or the frosting can get too thick to spread.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.