Chocolate Cake

This chocolate cake recipe is the definition of indulgence. With its deep, rich flavor, super-moist crumb, and perfectly balanced sweetness, this cake is everything a chocolate lover could ask for. The dark cocoa powder and buttermilk combine to create an incredibly moist and tender cake, while the addition of boiling water ensures a soft and melt-in-your-mouth texture. Whether for a birthday celebration, a casual dessert, or a special treat, this chocolate cake is sure to be a crowd-pleaser.

Ingredients (Makes one 9-inch round cake)

For the Chocolate Cake:

All-purpose flour – 240 g (2 cups)
Unsweetened cocoa powder – 60 g (½ cup)
Baking powder – 1 tsp
Baking soda – 1 tsp
Salt – ½ tsp
Granulated sugar – 400 g (2 cups)
Large eggs – 2 large
Buttermilk – 240 g (1 cup)
Vegetable oil – 120 g (½ cup)
Vanilla extract – 2 tsp
Boiling water – 240 g (1 cup)

For the Chocolate Frosting:

Unsalted butter (softened) – 230 g (1 cup)
Unsweetened cocoa powder – 60 g (½ cup)
Powdered sugar – 480 g (4 cups)
Milk – 120 g (½ cup)
Vanilla extract – 2 tsp
Salt – ¼ tsp

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pan

Preheat your oven to 175°C (350°F).
Grease and line two 9-inch round cake pans with parchment paper for easy removal. You can also lightly dust the pans with flour.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat the eggs, sugar, buttermilk, vegetable oil, and vanilla extract together until smooth and combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients while mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.

Step 5: Add the Boiling Water

With the mixer on low, slowly pour in the boiling water. The batter will be thin, but that’s exactly what you want for a moist cake. Mix until smooth.

Step 6: Bake the Chocolate Cake

Divide the batter evenly between the two prepared cake pans.
Bake at 175°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Step 7: Make the Chocolate Frosting

In a medium bowl, sift the cocoa powder.
In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the sifted cocoa powder, powdered sugar, milk, vanilla extract, and salt. Beat on medium speed until smooth and fluffy. You can adjust the consistency by adding more milk if it’s too thick or more powdered sugar if it’s too thin.

Step 8: Frost the Cake

Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top, then frost the entire cake with the remaining frosting.
Decorate with chocolate shavings, sprinkles, or fresh berries if desired.

How to Serve Chocolate Cake

✔ Serve with Ice Cream – A slice of this chocolate cake is perfect when paired with a scoop of vanilla ice cream.
✔ Serve with Fresh Berries – Top each slice with fresh berries such as raspberries or strawberries for a slightly tart contrast to the sweetness.
✔ Make Cake Pops – If you have leftover cake, crumble it and mix it with frosting to make fun and bite-sized chocolate cake pops.

Nutrition Information (Per Serving – Based on 12 Servings)

Calories: 480 kcal
Protein: 5 g
Fat: 24 g
Carbohydrates: 67 g
Sugar: 52 g
Fiber: 3 g
Sodium: 240 mg

Tips & Tricks for the Best Chocolate Cake

✔ Use Room Temperature Ingredients – Make sure the eggs, buttermilk, and butter are at room temperature for better mixing and a smoother batter.
✔ Sift the Cocoa Powder – Sifting the cocoa powder helps avoid any lumps and ensures an even, smooth texture in your cake and frosting.
✔ Don’t Overmix – Be careful not to overmix the batter after adding the flour to prevent a dense cake.
✔ Use a Toothpick to Test – Check if the cake is done by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
✔ Cool Completely Before Frosting – Make sure the cakes are completely cool before frosting them to prevent the frosting from melting.

Extra Additions for More Flavor

Chocolate Chips – Add ½ cup of mini chocolate chips to the batter for an extra chocolatey surprise in every bite.
Espresso Powder – Add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
Chocolate Ganache – For an even richer frosting, top the cake with a chocolate ganache instead of the buttercream.
Peanut Butter – Spread a layer of peanut butter between the cake layers for a chocolate-peanut butter twist.

Make-Ahead & Storage Tips

Room Temperature: This chocolate cake can be stored at room temperature for up to 3 days if covered tightly.
Refrigerate: Store in the refrigerator for up to 5 days in an airtight container.
Freeze: Wrap the cooled cake tightly in plastic wrap and foil to freeze for up to 3 months. Thaw in the fridge overnight before serving.