Easy Chocolate Cake
Are you looking for a dessert that will satisfy the chocolate lover in you? Look no further than this decadent chocolate cake recipe! Moist and rich, this chocolate cake is made even more indulgent with a silky chocolate frosting. With a combination of buttermilk, cocoa powder, and chocolate chips, this cake perfectly balances sweetness and richness. Whether you're celebrating a special occasion or simply looking for a treat to enjoy, this chocolate cake will surely impress. 😋
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 Store & Re-Heat
To store: The Chocolate Cake, ensure it has thoroughly cooled. Once cooled, cover the cake with a cake dome or place it in an airtight container to prevent it from drying out. You can store it at room temperature for up to 2 days, but if you need to store it for a longer period, it is recommended to refrigerate it for up to 5 days. Before refrigerating, ensure the cake is well wrapped to prevent it from absorbing any odors from the refrigerator.
To reheat: When re-heating the cake, it is best to bring it back to room temperature before serving to enhance its texture and flavor. Leave it at room temperature for a few hours until it softens. However, if you prefer a warm cake, you can reheat individual slices in the microwave for a few seconds or place the cake in a preheated oven at a low temperature (around 300°F) for a few minutes until warmed through. Be cautious not to overheat it to avoid drying it out.
Refrigerating or re-heating the cake may affect its texture slightly, but the rich chocolate flavors will still be delicious. Enjoy!
Make-Ahead
You can bake the cake layers and prepare the frosting a day or two before serving the cake. After the cake has cooled completely, wrap each layer tightly with plastic wrap and store them in an airtight container at room temperature. You can also freeze the cake layers for up to a month by wrapping each layer tightly with plastic wrap and placing them in a resealable freezer bag. To prepare the frosting ahead of time, you can make the brigadeiro mixture and store it in the refrigerator for up to three days.
When you're ready to use it, let it come to room temperature and beat it with the butter in a stand mixer until it's smooth and creamy.
How to Freeze
Notes:
To freeze this chocolate cake, let the baked cake layers cool completely. Wrap each layer tightly with plastic wrap, then wrap them again with aluminum foil or place them in a resealable freezer bag. Be sure to label the bag or foil with the date of freezing. You can freeze the cake layers for up to a month. When you're ready to use the frozen cake layers, remove them from the freezer and let them thaw at room temperature for a few hours or overnight.
Once the layers have thawed completely, you can assemble and frost the cake as desired. Freezing the cake layers can be a great time-saving option for busy schedules, and it can also help to lock in moisture and preserve the freshness of the cake.
- 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.
Nutrition Facts
Easy Chocolate Cake
Amount per Serving
Calories
697
% Daily Value*
Fat
46
g
71
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
18
g
Cholesterol
138
mg
46
%
Sodium
382
mg
17
%
Potassium
459
mg
13
%
Carbohydrates
74
g
25
%
Fiber
8
g
33
%
Sugar
43
g
48
%
Protein
11
g
22
%
Vitamin A
715
IU
14
%
Vitamin C
0.003
mg
0
%
Calcium
125
mg
13
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!