Description
This Most Amazing Chocolate Cake recipe is a rich and moist layered cake made with cocoa powder and optionally brewed coffee to enhance the chocolate flavor. It’s topped with a luscious chocolate cream cheese buttercream frosting, perfect for any celebration or chocolate craving.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water or brewed coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
- 1 1/2 cups butter, softened
- 8 ounces cream cheese, softened
- 1 1/2 cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 7 cups powdered sugar
- 1/4 cup milk, as needed
Instructions
- Prepare the pans: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds and dust them with flour or cocoa powder, or alternatively, grease the pans and line them with parchment paper.
- Mix dry ingredients: In a large mixing bowl, combine 3 cups all-purpose flour, 3 cups granulated sugar, 1 1/2 cups unsweetened cocoa powder, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt using a hand mixer on low speed until well combined.
- Add wet ingredients: Add 4 large eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water or brewed coffee, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract. Beat on low speed until the batter is smooth, scraping the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
- Divide batter and bake: Evenly divide the batter among the three prepared pans, about 3 cups per pan. Tap the pans gently on the counter to release any air bubbles. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans on wire racks for 15 minutes. Then remove the cakes from the pans and place them on wire racks to cool completely.
- Make the frosting: In a large bowl, beat 1 1/2 cups softened butter and 8 ounces softened cream cheese together with a hand or stand mixer until fluffy, about 3 minutes. Add 1 1/2 cups unsweetened cocoa powder and 3 teaspoons vanilla extract, then beat until just combined, about 30 seconds.
- Add powdered sugar and milk: Gradually beat in 7 cups powdered sugar, one cup at a time. Add 1/4 cup milk as needed to achieve a spreadable consistency. The frosting will be thick and will thicken further when refrigerated.
- Assemble and frost: Use the frosting to frost and assemble the cooled cake layers. Optionally, transfer frosting to a piping bag for decorating. Refrigerate the frosted cake but it can remain at room temperature for up to 4 hours before serving.
Notes
- For metric measurements, bake at 176°C using three 23 centimeter pans.
- Substitute warm water with brewed coffee to deepen the chocolate flavor, ideal for dark chocolate lovers.
- The recipe yields three layers to allow easy scaling depending on the number of layers desired.
- Ensure the cakes are fully cooled before frosting to prevent melting the buttercream.
- Refrigerate frosted cake to set the frosting, but allow the cake to come to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
