Some people were born to sing beautiful songs, write important stories, heal people with their hands… I was born to bake Chocolate Cake. I’m sure of it. Take a moment y’all. Check out this cake in all its glory & then read on… it’s calling your name. It’s grace from God in Cake form…Someone told me today that they love my writing. (Sweet, precious, Emily- I love you girl!) Specifically, she stated that I write exactly how I talk-which I replied: “oh no!” She assures me that it’s a good thing though so, I’ma go with it.
To those of you who know me in real life and get to experience the often, passionate way I speak- you’re welcome? Haha. Seriously, I don’t know if it’s a good thing but, I have heard this before and I guess it’s just how I’m destined to blog. I think this ability comes in handy when you have to write about such a recipe as Chocolate Cake. Perhaps, the best dessert ever created to some. It’s definitely in my top five and hopefully, I can do it justice as I describe the rich, moist, decadent, chocolate goodness you’re going to be making soon!
This Chocolate Cake is one that impresses the folk who eat it. It’s good as dessert but, also good for breakfast & lunch & dinner if you choose. It’s stand in your kitchen and eat it right off the plate with a fork kinda good.
Let me add quickly this page may contain affiliate links but, that in no way costs you anything! I know by this point you’ve visited so many recipes that claim this title and you don’t have to believe me. I’ll just add that it’s moist beyond your dreams, it’s chocolaty and so rich that every single time moans and groans are heard when they take a bite. You can choose to not pin this recipe and make another one but, I will forever maintain that this cake is dreamy and life-changing good. You’ll be remembering how you forgot this way good Chocolate Cake once you bake that other one and it’s “meh”. I’ll totally be okay with saying “told ya so”. :)
The first thing I bought when I became serious about baking: an offset spatula. A sweet little small wooden handle spatula. I have half a dozen or so now in just this size alone and I can’t imagine decorating without one. You can see the one I use here:
It may seem minor but, really is helpful because it’s a great quality and fits into my hands nicely which helps if I have a lot of cakes to decorate! So, back to this recipe- I need you to take a moment and just observe the creaminess of this buttercream tho….
The last time I made this cake I remember just thinking how it was a shame that Chocolate Cake isn’t healthy. This would be something to consume daily if it wasn’t so so not great for us.
FYI & What Not & Notes You really should consider:
- The batter is very thin but, do not worry. It’s intentional & makes for a super moist cake. Be careful when placing into the oven for spillage.
- Ingredients matter guys- some recipes more than others but, most certainly in a chocolate based cake. Good flour & Cocoa make a massive difference. I promise!
- Don’t leave out the coffee- You will not taste coffee- I promise but, it’s necessary to pull out the notes in the chocolate.
- This is a fairly large cake. I think you can half it with no problem but, I wouldn’t. Definitely, use three 8 or 9-inch pans or four 6 inch pans.
- If you don’t have buttermilk on hand make your own. Put 1 tablespoon of vinegar in the measuring cup first and measure until you reach the specific amount. Five minutes later you have glorious buttermilk. (I prefer this way!)
- Use good chocolate! Seriously, it makes a world of difference y’all.
- Same with chocolate sprinkles! Don’t buy those gross jimmies! Scroll down to find the only real chocolate sprinkles they make and you’ll never go back to those fake chocolates!
- Please make this cake for someone special. It’s great for dinner party treats & it’s even better for someone’s birthday.
Bonus: The cake itself can be completely mixed by hand! No mixer needed y’all!
FYI & What Not on the Cake itself:
- First, you’re going to gather all your ingredients because there are several and this will make life easier.
- Sift together your dry ingredients. (Flour, Cocoa, Sugar, Baking Soda, Salt)
- Add your buttermilk, eggs, & oil until combined. (Take your time- It’s kinda messy & you will be wearing it)
- SLOWLY add the coffee into the side of the bowl at this point while mixing it (This is a talent and I’ve yet to be able to do it on my Insta story!)
- Add the Vanilla and thank Jesus for the grace that is this batter.
- Bake for 40 minutes or so depending on what size pan you’re using. Begin checking it at 35 minutes. Also, I rotate them after 20 minutes which is helpful for even baking.
- Use same size pans. Some people really don’t see a different in sizes 8/9 but, there are! I recommend purchasing pan sizes in 3! I love this brand the most and they’re very affordable.
Best Cocoa Powder ever: Guittard’s Cocoa Rouge known for its intense bittersweet flavor and fabulous results in baking! You can purchase it here:
Chocolate Butter Cream Dreaminess: *Stand Mixer Suggested*
- Place your butter in the mixer using the paddle attachment and you’re going to mix it for about 8 minutes on medium speed. The butter should get super pale & very creamy. There is also a super bad photo of this example below.
- Reduce the speed to low and slowly add the remaining ingredients.
- Beat for about 2 minutes on low & then increase the speed to medium and beat for another 4-5 minutes.
- Add the slightly cooled melted chocolate & beat for about a minute on medium speed.
- Tell your heart to calm down because as you can see above this is pure goodness and again, thank Jesus for the grace that is this frosting.
The great thing about these sprinkles is they come in a large bag and last for a long time. They melt though because they’re real chocolate with no additives so store them properly! Get these dreamy chocolate sprinkles right here:
- 3 C all-purpose flour
- 2 + 1/2 C granulated sugar
- 4 tsp baking soda
- ½ tsp salt
- 1 C unsweetened cocoa powder
- 1 C vegetable oil
- 1 1/2 C buttermilk
- 3 large eggs
- 1 C rich coffee
- 1 tsp vanilla extract
- 1 1/2 cups unsalted butter, softened
- 1/2 cup confectioners' sugar, sifted
- 1/2 cup dark cocoa powder, sifted
- 1/3 cup hot water
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 10 ounces milk chocolate, chopped, melted and cooled slightly
- 5 ounces dark chocolate, chopped, melted and cooled slightly
- Preheat oven to 350 degrees F. Grease or line 3 or 4 – 8” baking pans and set aside.( You can easily do 3 9 inch pans with this also)
- Whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Add in the vegetable oil, buttermilk, and eggs. Stirring until well combined.
- Slowly pour in the coffee down the side of the bowl while stirring it into the mixture. Stir in vanilla.
- The batter is thin- do not worry, it should be.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the cake pans for 20 minutes before turning out.
- Place parchment paper on cooling rack and turn the cakes out to finish cooling.
- For ease of assembly I put the cakes in the freezer 4 hours before I begin.
Literally, I have to pause as I’m writing this. This Chocolate cake is so good that it makes me sad when it’s gone. It’s also one of the best sellers in my baking shop & I’m so excited to share it. Please make it. If you can’t make it this week, please Pin it or Yum it and make it very soon. Come back and tell me all about it and how much your people drool over it.
All my love!