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A slice of ultimate chocolate cake showcases its decadent layers, promising richness and indulgence in every bite.

Ultimate Chocolate Cake Decadence

Indulge in the ultimate chocolate experience with this decadent cake recipe. Combining rich cocoa and melted chocolate with buttermilk for tenderness, this cake delivers intense chocolate flavor and a perfectly even crumb, topped with a creamy chocolate buttercream frosting.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup 75g) unsweetened cocoa powder (Dutch-process preferred
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup 120ml
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup 70g
  • ½ cup 120ml
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Two 9-inch round cake pans
  • Parchment paper rounds
  • measuring cups and spoons
  • mixing bowls
  • whisk
  • electric mixer
  • Spatula or offset spatula
  • wire rack
  • Serrated knife (optional, for leveling)
  • Kitchen scale (optional, for dividing batter)
  • Oven thermometer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper rounds.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gradually add the hot coffee to the batter, mixing until just combined.
  6. Gently fold in the melted chocolate. The batter will be thin.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. For the frosting, beat the softened butter with an electric mixer until light and fluffy (3-5 minutes).
  11. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
  12. Add the milk, vanilla extract, and salt, and beat on medium speed until smooth and creamy. Adjust milk or powdered sugar to reach desired consistency.
  13. If your cake layers are uneven, use a serrated knife to level the tops.
  14. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
  15. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting.
  16. Decorate as desired.

Notes

For best results, use room temperature ingredients to ensure proper emulsification. Dutch-process cocoa powder will provide a richer chocolate flavor. If you don't have buttermilk, substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup and filling it with milk to the 1-cup line; let it sit for 5 minutes before using. Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Let refrigerated cake come to room temperature before serving.