If you are a fan of dark chocolate, you’ll love this dark chocolate cake recipe. The ultimate moist chocolate cake with a dark chocolate infused buttercream frosting.
Dark Chocolate Cake Recipe
This cake you guys, is unbelievable. My all-time favorite homemade cake to bake.
So I know some of you think that homemade chocolate cakes can be dry, but I have found a trick to make your chocolate cake soft and spongy! This special ingredient is called “Buttermilk.” The acid in buttermilk breaks down the long strands of gluten, making the cake so airy and delicious!
Another secret ingredient in this dark chocolate cake recipe is coffee. This might sound weird, but it won’t change the flavor of your cake at all. Instead, the coffee intensifies the chocolaty flavor! If you are 100% against adding coffee to cake, water will work too, but I highly recommend coffee.
Chocolate Buttercream Frosting
The presentation of this cake might look difficult, but the dark chocolate infused buttercream icing spreads super easy. Yes, I said chocolate infused buttercream icing. You have to use some high quality dark chocolate (60% cacao) if you want it to taste extra-chocolaty. Also, you don’t have to worry about getting the edges perfectly straight when decorating this cake. because we have this handy-dandy edge designer that gives us a great edge.
I hope you enjoy our classic, from-scratch chocolate cake recipe!
Tools to Make This Cake
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Cocoa Powder: We love this raw cacao powder for baking. A guilt-free superfood.
- Buttermilk: If you don’t keep buttermilk on hand, use this dry buttermilk powder. It keeps longer!
- Beater Blade with Scraper: The best invention ever!
- 8” Round Cake Pans: I love this size cake pans since it makes the cake a little taller than using a larger cake pans.
- Straight Icing Spatula: The long straight spatula makes it easy to smooth frosting.
- Wire Cooling Racks: This will help your cakes cool more quickly.
- Wilton 1M Tip: For piping pretty swirls on cupcakes.
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed strong hot coffee
- 2 recipes dark chocolate buttercream
Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool on a wire rack for 10 minutes. Turn the cakes out onto a cooling rack.
Make the Dark Chocolate Buttercream (double the recipe).
Now it's time to put your cake together!
Frost the top of the first cake. Then layer the other half of the cake on top. Frost the outside of the cake.
Use a decorating comb to smooth the outside edge and to make lines, if desired.
Pipe stars using Wilton tip 1M on the top outer edge of the cake.
Sprinkle mini chocolate chips over the top of the cake.