Best Chocolate Cake Recipe
This decadent, rich, moist chocolate cake is three layers of chocolate perfection surrounded by a fudgy chocolate cream cheese frosting. If you're a chocolate lover, this may just become your newgo-to recipe.
Servings: 16
Calories: 708kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 3 cups sugar
- 1 ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 4 large eggs room temperature
- ½ cup vegetable oil
- 1 ½ cup buttermilk room temperature
- 1 ½ cup coffee coffee needs to be very hot
- 1 tablespoon vanilla extract
Chocolate Cream Cheese Frosting
- 12 ounces butter softened
- 8 ounces cream cheese softened
- 1 cup unsweetened cocoa powder
- 7 cups confectioner’s sugar
- ½ cup milk
- 1 tablespoon vanilla extract
Instructions
Chocolate Cake
- Preheat the oven to 350º F.
- Butter three 9" round baking pans and line the bottoms with parchment paper. Lightly butter the parchment as well.,
- Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to the bowl of a stand mixer, or a large mixing bowl. Using the paddle attachment, mix the ingredients together on low speed until well combined.
- Add the eggs, buttermilk, vegetable oil, hot coffee, and vanilla to the flour mixture in your mixing bowl. Blend together on low speed until well combined. The mixture should be smooth, but don't overmix!*Scrape the sides and bottom of the bowl as needed.
- Divide the batter evenly between the three prepared pans. Tap the cake pans gently on the counter to let any bubbles that may have formed rise to the top of the pan
- Place the cake pans on the center rack of the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cakes from the oven and place them on a wire rack to cool for about 15 minutes.
- After the cakes have cooled, remove the cakes from the pans and allow to cool completely on the wire rack.
Chocolate Cream Cheese Frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer and beat for 3-4 minutes until light and fluffy. Stopping as needed to scrape down the sides and bottom of the mixing bowl.The butter and cream cheese should be softened but not too warm; the butter needs to be firm to whip properly. The rule of thumb is that you can push a finger into the butter without a lot of resistance, but there still should be some resistance.
- Add the cocoa powder and vanilla extract to the cream cheese mixture and beat until just combined (about 45 seconds)
- Add the powdered sugar to the mixture, one cup at a time, continuously whipping the frosting during the process. Your mixer should be on a lower setting as your adding the confectioner's sugar.
- Add as much of the milk as necessary to get the desired spreadable consistency. Remember that the frosting will contine to thicken as it gets colder.
Assembly
- Place the first layer of cake upside down on a cake stand or serving plate. Add one cup of frosting to the top of the layer and spread it evenly.
- Place the second layer of cake right side up on top of the frosted layer. Repeat the process from the first layer.
- Place the final layer of the cake (right side up) on top of the frosted cake layers. Top the final layer with the cream cheese frosting.
- Add a very light layer of frosting on the sides of the cake. This is the crumb coat.
- Give the crumb coat some time to dry, then finish frosting the sides of the cake.
- If you have time and want to make the even more beautiful, use a pastry bag to add a decorative border to the top of the cake and around the bottom of the cake.
- Refrigerate the cake for at least one hour before slicing.
Nutrition
Calories: 708kcal | Carbohydrates: 118g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 582mg | Potassium: 392mg | Fiber: 6g | Sugar: 91g | Vitamin A: 839IU | Calcium: 115mg | Iron: 3mg