Classic Chocolate Cake

Name: Classic Chocolate Cake
Prep time: 30 min
Cook time: 35 min
Total time: 2 h
Yield: 12 servings
Cuisine: French Classic
Ingredients: 2 cups all purpose flour; 2 cups sugar; 3/4 cup Dutch process cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 1 cup hot coffee; 1/2 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; For the frosting: 450 grams butter, softened; For the frosting: 600 grams powdered sugar; For the frosting: 150 grams Dutch process cocoa powder; For the frosting: 120ml heavy cream; For the frosting: 2 teaspoons vanilla extract

A deeply chocolatey, perfectly moist layer cake that makes every birthday and celebration special. With a rich chocolate buttercream frosting, this is the ultimate chocolate cake recipe you will make again and again.

Instructions

1
Preheat oven to 175 degrees Celsius. Grease and flour two 23cm round cake pans, then line bottoms with parchment paper.
2
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3
Add buttermilk, hot coffee, oil, eggs, and vanilla. Beat on medium speed for 2 minutes. The batter will be thin.
4
Divide batter evenly between prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in center comes out clean.
5
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
6
For frosting: Beat butter until light and fluffy, about 3 minutes. Gradually add powdered sugar and cocoa, beating well after each addition.
7
Add cream and vanilla, then beat on high for 2 minutes until smooth and spreadable.
8
Place one cake layer on serving plate and spread with one third of frosting. Top with second layer and frost top and sides with remaining frosting.

Tips, Variations and Storage

Tips: Use hot coffee to bloom the cocoa and deepen the chocolate flavor. If you prefer not to use coffee, hot water works but the flavor will be less intense. Variations: Add 1 teaspoon espresso powder for extra depth. Fill between layers with raspberry jam for chocolate raspberry cake. Storage: Keep at room temperature under a cake dome for up to 3 days. Refrigerate for longer storage but bring to room temperature before serving.

Frequently Asked Questions

Can I make this as cupcakes?

Yes, this recipe makes about 24 cupcakes. Bake for 18 to 22 minutes at the same temperature.

My cake sank in the middle. What happened?

The most common causes are opening the oven door too early or outdated baking soda. Ensure your leavening is fresh.

Written by

Sarah Mitchell

Certified Executive Chef, Culinary Institute of Australia Graduate, Former Head Chef at The Celebration Kitchen Sydney

Sarah Mitchell is a professionally trained chef and food writer with over 15 years of experience creating recipes for home cooks. She specializes in making complex dishes accessible to everyday families while maintaining authentic flavors and techniques.

Classic Chocolate Cake

Ingredients