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!
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.