Chocolate-Lover’s Cake + Buttercream Frosting
Endorphins and serotonin and dopamine, oh my! If ever there was a time for chocolate, dear ones, ‘tis now.
Whenever I see one of those lists of recipes every home baker should have down, it invariably includes a “reliable chocolate layer cake.” Well, I’m sorry, but ‘reliable’ felt like a low bar to me, so I’ve been on a quest to develop my very own decadently fluffy, moist, flavor-packed, oh-my-GOD cake.
After many iterations, I not only checked all those boxes, but did it in a recipe with pantry staple ingredients and easy-breezy instructions (one bowl, friends!). You’re welcome.
(Happy Birthday, Rita!)
The buttercream frosting is creamy and fluffy, but with a fudgy richness achieved by whipping in a quick chocolate ganache. Don’t be intimidated by the French, this too is easy.
Whether you’re looking to make a cake for a special occasion, a dinner party, or your own little mood booster (bless you, science!), do yourself a favor and give this a try. The choice is yours whether you bust out the piping kit to dress it up or opt to keep things cupcake casual while you indulge yourself with a weeknight just-because treat. Haven’t you earned it?!
Enjoy!
Some notes about ingredients…
Chocolate is front and center here, so the quality and type of cocoa powder will dramatically affect the overall flavor of your cake. My recommendation is for Dutch-process (sometimes called Bensdorp). But if you want more of a dark chocolate flavor, substituting up to half of the cocoa for unsweetened or a good-quality dark cocoa is great.
I’ve tried this recipe with and without the brewed coffee, and very much recommend including it. It’s a small enough amount that no one will taste coffee, but the richness it adds to the chocolate flavor is amazing. If you are vehemently opposed to coffee in any form, water will suffice.
Similar note regarding the almond extract. The flavor boost almond’s sweet floral gives is subtle under all that chocolate and the healthy dose of vanilla, but it’s delightfully sophisticated. Trust me on this one.
These are some of the items I find especially helpful for this bake. (These are affiliate links.)
King Arthur Bensdorp Cocoa
Mesh Strainer Set from U.S. Kitchen Supply
3-Piece Mixing Bowl Set from OXO Good Grips
Cuisinart 9-Speed Handheld Mixer
Chocolate-Lover’s Cake
makes one two-layer 9-inch cake
INGREDIENTS
1 cup Dutch-process cocoa
3 cups good all-purpose flour
2 + 1/2 cups sugar
2 + 1/2 teaspoons baking soda
1 + 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs, room temperature
2 tablespoons vegetable oil
1/2 cup butter, melted and cooled
1 + 1/2 cup buttermilk, room temperature
2 teaspoons good-quality vanilla extract
1/2 teaspoon almond extract
1 cup very warm water
1/4 cup brewed coffee, very warm
INSTRUCTIONS
With the rack set to center, preheat the oven to 350°. Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly spray the parchment with cooking spray.
Sift the cocoa and flour into a large mixing bowl, whisk in the remaining dry ingredients.
Using a handheld mixer on low, blend in the eggs, oil and butter until incorporated, followed by the buttermilk and extracts. With the mixer running, slowly drizzle in the water and coffee. Use a spatula to scrape the bowl, then increase mixer speed to medium and blend for 1 minute (the batter should be very smooth and creamy).
Divide the batter into the prepared pans.
Bake for 40-45 minutes. The cakes should be set, just firm to the touch, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
Remove the cakes from the oven and set on a wire rack to cool for 15-20 minutes before removing from the pans. Wrap the warm cakes loosely in plastic wrap and refrigerate them overnight before decorating.
Chocolate-Lover’s Buttercream
INGREDIENTS
1 cup heavy cream, divided
4 ounces semi-sweet chocolate, finely chopped
1 + 1/2 cups unsalted butter, softened
1 tablespoon good-quality vanilla extract
3/4 teaspoon salt
1 + 1/4 cups Dutch-processed cocoa
3 + 1/2 cups confectioner’s sugar
INSTRUCTIONS
In a large, heatproof measuring cup, heat 1/2 cup of the heavy cream in the microwave until hot but not boiling.
Add the chopped chocolate. Let sit for 5 minutes to melt the chocolate, then whisk until smooth. Set aside to cool.
In a large bowl, cream the butter with a handheld mixer. Add the salt and vanilla, blending until incorporated.
Sift the cocoa powder and confectioner’s sugar into the bowl. Mix at the lowest speed until incorporated, about 1 minute, scraping the sides of the bowl as needed.
With the mixer running on medium-low, slowly pour in the melted chocolate mixture. Scrape the bowl well, then beat on medium-high until the frosting is becoming fluffy, 1-2 minutes.
Scrape again, drizzle in 1/4 cup of the remaining cream, and beat on high for two minutes. If the frosting seems too stiff, add the remaining 1/4 cup of cream; if too soft, sift in 2 tablespoons of confectioner’s sugar. Beat on high for several minutes until very fluffy, scraping the bowl as necessary.
Give the frosting a few folds with a rubber spatula, spreading against the side of the bowl to eliminate larger air bubbles. Spread or pipe onto the cooled cake.
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