Classic Chocolate Cake: A Rich and Decadent Dessert

Classic Chocolate Cake is a timeless dessert that’s perfect for birthdays, celebrations, or any occasion that calls for something sweet and indulgent. This recipe features a moist, tender chocolate cake layered with creamy chocolate frosting. It’s easy to make and sure to impress. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect chocolate cake.

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar)
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water or hot coffee (enhances chocolate flavor)

For the Chocolate Frosting:

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup heavy cream or milk
2 tsp vanilla extract
Pinch of salt

Optional Garnishes:

Chocolate shavings
Fresh berries
Sprinkles

Preparation

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Make the Cake Batter

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the hot water or coffee until the batter is smooth (the batter will be thin, which is normal).

Step 3: Bake the Cake

Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 4: Make the Chocolate Frosting

In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
Add the heavy cream (or milk), vanilla extract, and salt. Beat on medium-high speed until the frosting is light and fluffy (about 2-3 minutes).

Step 5: Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top.
Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Decorate with chocolate shavings, fresh berries, or sprinkles if desired.

Step 6: Serve and Enjoy

Slice and serve at room temperature. Store leftovers in an airtight container.

Variations

Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Vegan: Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use plant-based milk, and replace the butter with vegan margarine.
Mocha Cake: Use hot coffee instead of water for a mocha flavor.
Layered Cake: Add a layer of whipped cream or fruit preserves between the cake layers.

Cooking Notes

For a richer chocolate flavor, use dark cocoa powder.
If you don’t have buttermilk, make a substitute by adding 1 tbsp lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Let the cakes cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair with a glass of cold milk or a cup of coffee.
Perfect for birthdays, holidays, or any celebration.

Tips

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap the unfrosted cake layers in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before frosting.
For a smoother frosting, sift the powdered sugar and cocoa powder before using.

Prep Time:

20 minutes

Baking Time:

30-35 minutes

Total Time:

About 1 hour (plus cooling time)

Nutritional Information (per slice, serves 12):

Calories: 450
Protein: 5g
Sodium: 300mg
Fat: 20g
Carbohydrates: 65g
Fiber: 3g

FAQs

Can I make this cake in a different pan?
Yes, you can use a 9×13-inch pan or cupcake liners. Adjust the baking time accordingly (25-30 minutes for cupcakes, 35-40 minutes for a sheet cake).
Can I use melted chocolate instead of cocoa powder?
Yes, substitute 3 oz of melted dark chocolate for the cocoa powder, but reduce the flour by 1/4 cup.
What if I don’t have buttermilk?
Use the milk and lemon juice/vinegar substitute mentioned above.
Can I make this cake ahead of time?
Yes, bake the cake layers a day in advance and store them wrapped in plastic wrap. Frost the cake the day of serving.

Conclusion

Classic Chocolate Cake is a rich, moist, and decadent dessert that’s perfect for any occasion. With its tender crumb and creamy chocolate frosting, it’s sure to be a hit with family and friends. Enjoy making and sharing this timeless treat!