Classic Chocolate Cake

Directions

Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease two 8-inch round baking pans and dust with cocoa powder. Line the bottoms with parchment paper.
2. In a large mixing bowl, combine all dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
3. In a separate bowl, whisk together all wet ingredients: vegetable oil, buttermilk, hot water (pour slowly so eggs don’t cook), eggs, and vanilla.
4. Gradually add the wet ingredients to the dry ingredients and mix on medium speed for 2–3 minutes. Batter will be thin.
5. Pour the batter evenly into the prepared pans. Use a kitchen scale if desired to ensure even layers.
6. Bake for 45 minutes, or until a cake tester comes out mostly clean.
7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream

1. In the bowl of a stand mixer, combine egg whites and sugar.
2. Place the bowl over a double boiler and whisk constantly until the mixture is hot and smooth (about 3 minutes, or until it reaches 160°F / 71°C on a candy thermometer).
3. Transfer the bowl to the stand mixer and whisk on medium-high until stiff peaks form and the bowl is no longer warm (5–10 minutes).
4. Switch to the paddle attachment and gradually add cubed butter, mixing until smooth and creamy.
5. Add the cooled melted chocolate and whip until fully incorporated and smooth.

Assembly

1. Place one cake layer on a cake board or serving plate. Spread about 1 cup of buttercream evenly on top.
2. Place the second cake layer on top and apply a thin crumb coat around the cake. Chill for 20 minutes.
3. Spread 1 cup of frosting on top, smooth the sides, and create swirl patterns with a spatula.
4. Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake from bottom to top, aligning seams at the back.
5. Decorate the top with chocolate curls, pearls, or flakes as desired.

Recipe Details

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Difficulty Level: Medium

Variations & Substitutions

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free: Use dairy-free butter and coconut or almond milk instead of buttermilk.
• Egg-Free: Use an egg replacer or 1/4 cup unsweetened applesauce per egg.
• Flavor Twist: Add a teaspoon of espresso powder to the batter to intensify chocolate flavor.

Serving Suggestions