February is the month for chocolate lovers, me included. Finding the perfect chocolate cake recipe that stands up to different frostings and flavor profile is a labor or love.
In two decades, and dozens and dozens of recipes tried and tasted, this is my favorite go-to chocolate cake. The recipe doesn’t disappoint. A moist and tender crumb with just the right “chocolate” for my taste buds. This three layer cake is rich in tase with hi-note of chocolate fudge. The best part is that it’s super easy to make, too!
And don’t forget to finish it off with my sweet and creamy Faux Swiss Meringue Buttercream Frosting (chocolate or strawberry or vanilla) from last week. YUM!
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Perfect Chocolate Cake with Chocolate Frosting
- Prep Time: 350 degrees
- Cook Time: 25-35 minutes
- Total Time: 50 minutes
Ingredients
Instructions
- Preheat oven to 350 degrees.
- Line 2- 8” or 3- 7″ pans with parchment and spray with Baker’s Joy or other pan release.
- Combine dry ingredients in a large bowl and whisk to incorporate.
- Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes.
- Stir in boiling water. Batter will be thin.
- Pour into prepared pans.
- Bake for 25-35 minutes depending on the size of pans you use.
- Cake is done when a toothpick inserted into the center of the cake comes out clean or with a few crumbs.
- Allow to cool in pans for 10-15 minutes. Turn out and wrap with plastic wrap and allow the wrapped cakes to continue to cool.
- Cool completely before frosting.
Notes
Hershey’s cocoa works great with this recipe!
I use three – 7” pans for this recipe
Make sure all your ingredients are at room temp
No need to bring out the stand mixer for this recipe; a hand mixer will do the trick
This recipe makes a great dessert cake. I would not use it for a wedding cake as the structure of the finished cake is not strong enough to be made into larger layers.
Keywords: chocolate cake, recipe
Chocolate Faux Swiss Meringue Buttercream
Description
Light, chocolatey buttercream frosting.
Instructions
- Combine egg whites and powdered sugar in a heavy duty mixing bowl with whisk attachment.
- Whisk on low to combine. Once combined, turn mixer to high and whisk for 5-10 minutes until stiff peaks have formed.
- Turn mixer off and switch from whisk to a paddle attachment.
- With mixer on low speed, begin adding butter a few pieces at a time until all butter has been added.
- Mix on medium low until buttercream is creamy, about 5-10 minutes.
- Add 5 tbsp of unsweetened cocoa to prepared frosting and mix until full incorporated.
- Not chocolatey enough? Mix in 1 tbsp of unsweetened cocoa at a time to your liking.
Notes
Have ingredients at room temperature.
After adding butter, the mixture will break, or look soupy. Walk away and let the mixer do its job.
Store at room temp for 3 days, refrigerate for 2 weeks, freezer for 3 months. Bring cold/frozen buttercream to room temperature and beat on low with paddle before using.
Don’t skimp on the flavoring! This recipe will taste like whipped butter if you don’t add enough flavoring. Liquors work great too!
Pasteurized egg whites can be found in a carton in the egg department of most grocery stores. Be sure to select a carton of egg whites only!
Fresh egg whites are not suitable for this recipe because they have not been exposed to heat in order to destroy potential bacteria.
If the buttercream has a lot of air bubbles, microwave it in 10 second intervals until you see a small amount of melted butter around the top rim of the bowl. Return to mixer and using the paddle attachment, beat on low. This will return the buttercream to a smooth and creamy state.
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Hello there! This post could not be written much better! Looking at this post reminds me of my previous roommate! He constantly kept talking about this. I am going to send this information to him. Pretty sure he’ll have a great read. Thank you for sharing!
You are so welcome, Keith!