The Best Chocolate Cake from scratch
This from-scratch chocolate cake is to die for. It is rich, moist and delicious. It is every chocolate lovers dream
Servings 3 8-inch cake
Ingredients
Chocolate Cake
- 2 ½ cups granulated sugar
- 2 ¾ cups all-purpose flour
- 1 ½ cups cocoa powder ½ cup dark cocoa powder + ¾ cup regular cocoa powder
- 2 ¼ tsp baking powder
- 2 ¼ tsp baking soda
- 2 tsp espresso powder
- 1 ½ salt
- 3 eggs
- ¾ cups canola oil
- 1 ½ cups buttermilk
- 1 ½ cups boiling water
- 2 tsp vanilla
Chocolate frosting filling
- 2/3 cup special dark cocoa powder
- 3 cups confectioner’s sugar
- 1 stick butter 1/2 cup
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Chocolate Swiss Meringue buttercream
- 6 egg whites
- 4 sticks unsalted butter room temperature
- 1 ½ cups granulated sugar
- 1 tsp vanilla
- 1/3 cup dark cocoa powder
- ¼ cup melted chocolate
Instructions
Directions:
Chocolate Cake:
- Heat oven to 350 ̊F. Grease and flour 3 8-inch cake pans.
- Stir the flour, sugar, cocoa powder, baking soda, baking powder and salt in a bowl.
- Add the eggs, buttermilk, oil, and vanilla, mix together, then add the boiling water. Mix until combined.
- Bake 25-30 minutes or until a toothpick comes out clean.
- Cool completely before adding frosting.
Chocolate Frosting Filling
- Beat the butter until white and fluffy
- Add the cocoa powder and confectioner’s sugar. Then, add heavy cream and the vanilla extract. Add more heavy cream if the frosting is too stiff.
Chocolate Swiss Meringue buttercream
- Add the egg whites and sugar to a heatproof bowl and mix over a double boiler.
- Mix until it is warm to touch and the sugar is completely dissolved or until the mixture reaches 140°F.
- Once the mixture reaches 140⁰F, mix the egg whites on high until the mixing bowl is cool to touch.
- Add the butter one piece at a time, mix until combined. Then add the vanilla, melted chocolate and cocoa powder mix until combined.