Description
This Most Amazing Chocolate Cake is a rich, moist, and deeply chocolatey dessert made with simple ingredients and topped with a luscious chocolate cream cheese buttercream frosting. Perfect for any celebration or chocolate craving, it features a tender crumb and a creamy, spreadable frosting that is easy to whip up and decorate with.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups warm water or brewed coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
- 1 1/2 cups butter, softened
- 8 ounces cream cheese, softened
- 1 1/2 cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 7 cups powdered sugar
- 1/4 cup milk, as needed
Instructions
- Prepare the pans: Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds and dust them with flour or cocoa powder, or line them with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, combine 3 cups all-purpose flour, 3 cups granulated sugar, 1 1/2 cups unsweetened cocoa powder, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt. Use a hand mixer on low speed to blend everything evenly.
- Add wet ingredients: Add 4 large eggs, 1 1/2 cups buttermilk, 1 1/2 cups warm water or brewed coffee, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry mixture. Beat on low speed until the batter is smooth, scraping the bowl sides and bottom to fully incorporate all ingredients.
- Fill pans and bake: Divide the batter evenly among the prepared pans, about 3 cups per pan. Gently tap the pans on the counter to release any air bubbles. Bake for 35 minutes at 350°F (176°C), or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and let them cool on wire racks for 15 minutes. Then remove the cakes from the pans and cool completely on wire racks before frosting.
- Make the frosting: In a large bowl, beat 1 1/2 cups softened butter and 8 ounces softened cream cheese on medium-high speed until fluffy, about 3 minutes. Add 1 1/2 cups unsweetened cocoa powder and 3 teaspoons vanilla extract; beat just until combined, about 30 seconds.
- Add powdered sugar and milk: Gradually beat in 7 cups powdered sugar, one cup at a time, mixing well after each addition. Add up to 1/4 cup milk as needed to achieve a thick, spreadable consistency. The frosting will thicken further after refrigeration.
- Assemble and frost: Use the frosting to layer and frost the cooled cake rounds. Optionally, transfer frosting to a piping bag to decorate. Refrigerate the frosted cake; it can be left at room temperature for up to 4 hours before serving.
Notes
- For metric measurements, use 3 pans of 23 centimeters and bake at 176°C.
- Substitute brewed coffee for warm water to enhance the chocolate flavor, especially suited for dark chocolate lovers.
- The recipe yields 3 layers, which can be adjusted if you want to make fewer or more layers by scaling the ingredients.
- Ensure the cream cheese and butter are well softened to create a smooth, fluffy frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 50 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 70 mg
