Classic Chocolate Cake Recipe – Indulge in the ultimate chocolate cake experience with this easy, one-bowl recipe that promises a moist and decadent treat. Updated to accommodate gluten-free, dairy-free, and egg-free preferences!
Is this the best chocolate cake recipe ever? Amidst numerous claims, one bite of this rich chocolate cake with luscious chocolate frosting had everyone at the table unanimously declaring it the finest chocolate cake they had ever savored.
Ingredients:
Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup sifted Dutch-processed cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup room temperature buttermilk
1 cup hot water
2 large eggs (room temperature)
2 tsp vanilla
Chocolate Swiss Meringue Buttercream:
5 large egg whites
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter (room temperature)
8 oz good quality dark chocolate, chopped, melted, and cooled*
Assembly:
Chocolate curls or sprinkles
Instructions:
Chocolate Cake:
Preheat oven to 350F, grease two 8″ round baking pans, and dust with cocoa powder. Line bottoms with parchment.
Combine all dry ingredients in the bowl of a stand mixer fitted with a paddle attachment.
In a medium bowl, whisk all wet ingredients (add hot water slowly to avoid cooking the eggs).
Add wet ingredients to dry and mix on medium for 2-3 mins; the batter will be thin.
Pour evenly into prepared pans. Use a kitchen scale for even distribution.
Bake for 45 mins or until a cake tester comes out mostly clean.
Cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
Chocolate Swiss Meringue Buttercream:
Whisk egg whites and sugar in the stand mixer bowl until combined.
Place the bowl over a double boiler on the stove, whisking constantly until the mixture is hot and no longer grainy (approx. 3 mins) or reaches 160F on a candy thermometer.
Whisk on med-high until the meringue is stiff and cooled (approx. 5-10 mins).
Switch to the paddle attachment, slowly add cubed butter, and mix until smooth.
Add cooled melted chocolate and whip until smooth.
Assembly:
Place a cake layer on a board or plate, top with approx. 1 cup of buttercream, and spread evenly. Add the second layer and apply a thin crumb coat. Chill for 20 mins.
Add 1 cup of frosting on top, spread evenly, smooth the sides, and flatten the top. Use a large offset spatula to create a swirl pattern on top.
Use a piping bag with a 1M tip to pipe rows of frosting around the cake, starting at the bottom. Apply even pressure while rotating the turntable, working your way up to the top, aligning the seams at the back.
Decorate the top with chocolate curls, pearls, and flakes if desired.
