Classic Chocolate Cake (Rich, Moist & Truly Timeless)

 

Ingredients

Chocolate Cake Ingredients

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup Dutch-processed cocoa powder, sifted

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• ½ cup vegetable oil

• 1 cup buttermilk, room temperature

• 1 cup hot water

• 2 large eggs, room temperature

• 2 tsp vanilla extract

Chocolate Swiss Meringue Buttercream

• 5 large egg whites

• 1½ cups granulated sugar

• 1½ cups unsalted butter, room temperature

• 8 oz dark chocolate, chopped, melted, and cooled

For Assembly

• Chocolate curls, sprinkles, or flakes

Tools You’ll Need

• Stand mixer or large mixing bowl

• Two 8-inch round cake pans

• Parchment paper

• Offset spatula

• Cake turntable (optional but helpful)

Ingredient Additions & Substitutions

Optional Variations

• Swap buttermilk for dairy-free milk + vinegar

• Use gluten-free all-purpose flour blend

• Add espresso powder for deeper chocolate flavor

• Use semi-sweet chocolate if preferred

Step-by-Step Instructions

 

Step-by-Step Instructions

Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans, dust with cocoa powder, and line bottoms with parchment.

2. Add all dry ingredients to a stand mixer bowl and stir to combine.

3. In a separate bowl, whisk wet ingredients, slowly adding hot water to avoid cooking the eggs.

4. Add wet ingredients to dry and mix on medium for 2–3 minutes. Batter will be thin.

5. Divide batter evenly between pans.

6. Bake for 45 minutes, or until a tester comes out mostly clean.

7. Cool 10 minutes in pans, then turn out onto a rack to cool completely.

 The smell while this bakes? Absolutely incredible!!

How to Make Chocolate Swiss Meringue Buttercream

1. Whisk egg whites and sugar together in a heatproof bowl.

2. Place over a double boiler, whisking constantly until hot and smooth (about 3 minutes or 160°F).

3. Transfer to stand mixer and whisk on medium-high until stiff, glossy, and cooled.

4. Switch to paddle attachment and slowly add butter until smooth.

5. Add melted, cooled chocolate and mix until silky and uniform.

Assembling the Cake

1. Place one cake layer on a plate or board.

2. Spread about 1 cup of buttercream evenly on top.

3. Add second cake layer and apply a thin crumb coat. Chill for 20 minutes.

4. Frost the top and sides, smoothing evenly.

5. Decorate with swirls, piped borders, and chocolate curls as desired.

Tips for the Best Chocolate Cake

 

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Tips for the Best Chocolate Cake

• Use room-temperature ingredients

• Sift cocoa powder for a smoother batter

• Cool cake layers completely before frosting

• Chill the cake slightly before slicing for clean cuts

Storage Instructions

• Store covered at room temperature for 1 day

• Refrigerate for up to 5 days

• Bring to room temperature before serving for best texture