This cake perfectly balances sweetness and richness with buttermilk, cocoa powder, and chocolate chips. Whether celebrating a special occasion or looking for a treat, this chocolate cake will surely impress.😋
How to Make Chocolate Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350° F. Lined with parchment paper (3) 9-inch round cake pans or spray with baking spray, brush it with melted butter, and sprinkle with flour.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes.
Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. Whisk together the buttermilk, Chocolate liquor, and coffee in a separate bowl. Sift the flour, cocoa, baking powder, and baking soda into another bowl.
At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended.
Divide the batter among the prepared pans and bake in the middle of the oven for 25 to 30 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and cool completely before frosting.
How to Make Brigadeiro
Add the chopped chocolate to a medium bowl and set it aside. In a medium saucepan over medium heat, whisk the condensed milk and the egg yolks until combined. Gently heat the mixture to just below the boiling point (170-175F); do not boil, or the egg will curdle.
Remove from heat and immediately pour the egg mixture over the chopped chocolate and whisk until smooth. Stir in the vanilla and let it cool. Once cooled, transfer the chocolate mixture into the bowl of a stand mixer with the paddle attachment.
Add the butter, turn the mixer to medium speed, and beat until creamy and smooth. Frost the chocolate cake as desired. Enjoy!
How to Assemble
Place 1 layer of the chocolate cake, rounded side down, in the middle of a cake stand. Spread the brigadeiro with a hot palette knife or icing spatula. Run the knife under hot tap water and dry it with a towel.
(Spread enough brigadeiro to make a ¼-inch layer.)
Carefully set another layer on top, rounded side down, and repeat. Top with the remaining layer and spread the remaining brigadeiro over the top and sides of the cake, heating the knife again as needed.
Gently press chocolate flakes into the sides and the top surface of the chocolate cake, or just dust with cocoa powder. Enjoy!
Related Recipes:
📖 Recipe
Easy Chocolate Cake
Tools
Ingredients
For the Chocolate Cake:
- ½ cup avocado oil or grapeseed oil
- 1 stick unsalted butter , room temperature
- 1 cup unsweetened cocoa powder
- 3 large eggs , room temperature
- 212 g (1 cup) granulated sugar
- 200 g (1 cup) light brown sugar
- 2 cups all-purpose flour spooned , leveled & sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 Tablespoons Chocolate liquor , such as Godiva
- ¼ teaspoon kosher salt
- 1 cup buttermilk , shaken
- 1 cup freshly brewed coffee or boiling water
- 1 tablespoon of pure vanilla extract
For the Chocolate Frosting:
- 1 (14 oz) full fat condensed milk
- 2 large egg yolk , at room temperature
- 240 g unsweetened chocolate , chopped
- 15 ml (1 tablespoon) pure vanilla extract
- 220 g (2 sticks) unsalted butter, at room temperature
Instructions
For the Chocolate Cake:
- Preheat the oven to 350° F. Lined with parchment paper (3) 9-inch round cake pans or spray with baking spray, brush it with melted butter and then sprinkle with flour.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.
- In a separate bowl, whisk together the buttermilk, Chocolate liquor, and coffee. In another bowl, sift together the flour, cocoa, baking powder, and baking soda. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended.
- Divide the batter among the prepared pans and bake in the middle of the oven for 25 to 30 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
For the Chocolate Frosting:
- In a medium bowl, add the chopped chocolate and set it aside.
- In a medium saucepan over medium heat, whisk the condensed milk and the egg yolks until combined. Gently heat the mixture to just below the boiling point (170-175F), do not boil, or the egg will curdle. Remove from heat and immediately pour the egg mixture over the chopped chocolate and whisk until smooth. Stir in the vanilla and let it cool.
- Once cooled, transfer the chocolate mixture into the bowl of a stand mixer with the paddle attachment. Add the butter and turn the mixer to medium speed and beat until creamy and smooth. Frost the chocolate cupcakes as desired. Enjoy!
How to Assemble
- Place 1 layer of the chocolate cake, rounded side down, in the middle of a cake stand. Spread the frosting with a hot palette knife or icing spatula: Run the knife under hot tap water and dry with a towel. (Spread enough frosting to make a ¼ inch layer.) Carefully set another layer on top, rounded side down, and repeat. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake, heating the knife again as needed. Gently press chocolate flakes into the sides and the top surface of the cake, or just dust with cocoa powder. Enjoy!
Notes
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the Chocolate Cake back to room temperature before serving.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
- This Chocolate Cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), a 9" x 13" chocolate sheet cake (30 and 35 minutes), or a 13" x 18" half sheet pan cake ( 20 and 25 minutes)
- The time it takes for the brigadeiro to reach a thick, mousse-like consistency will depend on your kitchen temperature. You could pop it in the fridge very briefly, stirring every few minutes, until it has thickened- just be careful not to chill for the long, or the frosting can get too thick to spread.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
