There aren’t a lot of food items that enjoy as much popularity as cake. No matter what age or background people belong to, they almost always love cake. However, store-bought cakes are considered to be better than homemade cakes by most cake lovers. The time and effort involved take away from the joy that cake is supposed to be. However, when that one recipe comes along, the recipe that makes it all worth it, no store-bought cake stands a chance. This is one of the best chocolate cake recipes that will enhance the joy that chocolate cake proves to be.
WHY IS IT SO SPECIAL?
This recipe uses oil instead of butter, and that makes the finished cake so much more moist than usual. Moisture is one of the most important characteristics of a cake. No one likes a dry, crumbly cake.
This recipe can also be used as the base for even fancier cakes, like Nutella chocolate cake, Baileys chocolate poke cake, mint chocolate chip layer cake, turle chocolate layer cake, red wine chocolate cake, chocolate Oreo cake and more.
WHAT IS THE RECIPE FOR THIS CAKE?
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes, plus decorating
Yield: 12-14 slices
2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
240ml ( 1 cup) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) hot water
1 1/4 cups (280g) butter
1 1/4 cups (237g) shortening
9 cups (1035g) powdered sugar
2 tsp vanilla extract
1 cup (114g) natural unsweetened cocoa powder (I used Hershey’s Special Dark)
4–5 tbsp (60-75ml) water/milk
6 oz (1 cup | 169g) semi-sweet chocolate chips
1/2 cup heavy whipping cream
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
- Mix all dry ingredients to a large bowl and whisk together.
- Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
- Pour vanilla to boiling water and add to mixture. Mix well.
- Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- Make frosting while cakes cool. Beat together butter and shortening until smooth.
- Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
- Add vanilla and half of the water or milk and mix until smooth.
- Then, add another 5 cups (575g) of powdered sugar and mix until smooth.
- Add cocoa and mix until smooth.
- Pour remaining water or milk until the frosting is the right consistency.
- Once cakes are cool, remove cake domes from the top with a large serrated knife.
- Place the first layer of cake on a cake plate. Spread about 1 cup of frosting on top in an even layer.
- Add the second layer of cake and add another cup of frosting on top in an even layer.
- Add the final layer of cake on top and frost the outside of the cake.
- To make the chocolate ganache, add the chocolate chips to a medium-sized bowl.
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly.
- Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom.
- Add a few sprinkles to the cake, if desired, then serve. The cake is best when well covered for 3-4 days.
This recipe calls for hot water. Without hot water, the cake will still bake fine. However, hot water allows the cocoa to “bloom”, which brings out a richer chocolate flavour in the cake.