Ultimate Chocolate Cake
This cake is full of rich, chocolate-y flavor. Dark chocolate cake layers with a light and fluffy chocolate buttercream frosting make it perfect for your next birthday party!
Prep Time: 15 minutes
Cook Time: 2 hours (includes baking and cooling time)
Total Time: 2 hours 15 minutes
Yield: Two 8-inch cakes for a tiered cake
Ingredients
For the cake
2 cups all-purpose flour, spooned and leveled
2 cups granulated sugar
3/4 cup unsweetened cocoa powder (I like to use Ghirardelli)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon espresso powder (optional, but highly recommended!)
1 cup whole milk
1/4 cup olive oil (you can also use canola or vegetable oil)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup of boiling water
For the chocolate buttercream frosting
1/2 pound (2 sticks) unsalted butter, softened
3 cups confectioner’s sugar (powdered sugar)
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 tablespoons heavy cream, room temperature
Instructions
Pre-heat oven to 350 °F. Prep two 8-inch cake pans by greasing with a bit of cooking spray and lining the bottom with parchment paper.
In a medium sized bowl, whisk dry ingredients together (flour, sugar, baking soda, baking powder, cocoa powder, espresso powder, salt).
In a large mixing bowl, whisk eggs well. Then whisk in olive oil, vanilla and milk.
Add dry ingredients to the wet ingredient mixture and whisk until combined, then slowly add boiling water a bit at a time, whisking until everything is incorporated and the batter is smooth and glossy.
Pour batter into prepared cake pans, evenly distributing between pans, and lightly tap the pans on the counter to release any remaining air bubbles. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Once the cakes are done baking, set on a cooling rack to cool completely before frosting.
While the cakes are cooling, make the buttercream. In the bowl of a stand mixer fitted with a paddle attachment, whip the softened butter on medium-high speed until the butter has lightened in color and looks light and fluffy, about 5 minutes. While the butter is mixing, sift powdered sugar and cocoa powder into a large bowl to remove any clumps. Then, with the mixer on low speed, add the powdered sugar and cocoa powder mixture one cup at a time to the butter. Slow incorporation will help ensure the frosting stays smooth and creamy and prevents grittiness. As you’re adding the last of the sugar mixture, add the vanilla and cream as well. Beat on medium speed for another minute or two until everything is well combined.
Once cakes are completely cooled, frost the cake layers then enjoy!
Tips & Tricks
If you are using different sized cake pans, that’s okay, you will just need to adjust the cooking time. For example if you use two 9-inch pans, the cake tiers will be thinner and need less baking time or if you use three 6-inch pans, the cakes will be thicker and need to bake a bit longer. Start with adjustments in 5 minute increments so you don’t over-bake.
The espresso powder is optional, but I highly recommend it- it really enhances the chocolate flavor of the cake. I also like to use olive oil as a healthier oil option and to give the cake a richer flavor but feel free to use vegetable or canola if you prefer a more neutral oil.
The key to a smooth butter cream is making sure the ingredients are at room temperature. Ensure the butter has softened so that if you press into it with your finger, it indents, but isn’t melted, and the cream is at room temp. If the butter and cream are cold, your frosting may separate and be grainy.
It’s really important to make sure the cake has fully cooled before cutting and frosting. It will be crumbly and melt the frosting if you try to decorate too soon. If you need to expedite the cooling process you can throw the cakes in the refrigerator.
Nutrition Facts (per 1 slice serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~500 kcal
Protein: ~7 g
Total Fat: ~29 g
Carbohydrates: ~68 g