How to Make Chocolate Cake
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F. Grease two 8-inch round baking pans and dust them with cocoa powder. Line the bottoms with parchment paper.
Step 2: Combine the Dry Ingredients
Place all the dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a separate medium bowl, whisk together all the wet ingredients. Pour the hot water in slowly so it doesn't cook the eggs.
Step 3: Make the Batter
Add the wet ingredients to the dry ingredients and mix on medium speed for 2–3 minutes.
The batter will be very thin. Pour the batter evenly into the prepared pans. Using a kitchen scale can help ensure that both cake layers contain the same amount of batter.
Step 4: Bake
Bake for approximately 45 minutes, or until a cake tester comes out mostly clean.
Allow the cakes to cool for 10 minutes in the pans, then turn them out onto a wire rack and allow them to cool completely.
How to Make Chocolate Swiss Meringue Buttercream
Step 1: Combine Egg Whites and Sugar
Place the egg whites and sugar into the bowl of a stand mixer. Whisk until combined.
Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch, approximately 3 minutes.
The supplied method also notes that the mixture can register 160°F on a candy thermometer.
Step 2: Whip the Meringue
Place the bowl on the stand mixer and whisk on medium-high speed until the meringue is stiff and cooled. The bowl should no longer feel warm to the touch. This can take approximately 5–10 minutes.
Switch to the paddle attachment.
Step 3: Add the Butter
Slowly add the cubed butter and mix until the buttercream becomes smooth.
Step 4: Add the Chocolate
Add the cooled melted chocolate and whip until smooth.
How to Assemble the Chocolate Cake
Place one layer of cake on a cake board or serving plate.
Top with approximately 1 cup of buttercream and spread it evenly over the cake.
Place the second cake layer on top.
Apply a thin crumb coat around the cake, then chill for 20 minutes.
Place approximately 1 cup of frosting on top and finish as desired.
Tips for the Best Chocolate Cake
Bring Ingredients to Room Temperature
The recipe specifically calls for room-temperature eggs and buttermilk. Having these ingredients at the correct temperature helps them combine smoothly with the other ingredients.
Don't Worry About the Thin Batter
The cake batter is supposed to be very thin. Don't add extra flour simply because the batter looks thinner than a typical cake batter.
Cool the Cake Completely
Make sure the cake layers are completely cool before applying the buttercream. Warm cake can cause the frosting to soften and make assembly difficult.
Use Cooled Melted Chocolate
The melted dark chocolate should be cooled before adding it to the buttercream. This helps prevent the buttercream from becoming overly warm.
Use a Kitchen Scale
Dividing the batter by weight is a useful way to create two evenly sized cake layers.
Is This Chocolate Cake Good for Special Occasions?
Absolutely. The combination of moist chocolate cake and smooth dark chocolate buttercream makes this an excellent choice for:
Birthday cakes
Anniversary celebrations
Valentine's Day
Christmas and holiday desserts
Dinner parties
Family celebrations
Chocolate-themed dessert tables
For an especially elegant presentation, decorate the finished cake with chocolate curls, shaved dark chocolate, or simple piped buttercream.
Make-Ahead Tips
The cake layers can be prepared ahead of time and cooled completely before assembly.
If you're planning the cake for a celebration, preparing the layers ahead can make the final decorating process much easier. Keep the components properly covered and chilled as appropriate, then assemble when you're ready to serve.
Frequently Asked Questions
Can I make this chocolate cake ahead of time?
Yes. Preparing the cake layers ahead of time can make assembly easier, especially when you're making the cake for a birthday or special event.
Why is my chocolate cake batter so thin?
The recipe specifically states that the batter will be very thin. This is expected, so don't automatically add additional flour.
Can I use regular cocoa powder?
The supplied recipe specifically calls for Dutch-processed cocoa powder, so for the closest result, use the specified ingredient.
How do I know when the cake is finished?
The recipe recommends baking for approximately 45 minutes, or until a cake tester comes out mostly clean.
Why does the buttercream need cooled chocolate?
The recipe calls for melted chocolate that has been cooled before it is added to the buttercream. This helps the chocolate incorporate smoothly without unnecessarily warming the buttercream.
Serving Suggestions
For a classic presentation, serve a generous slice with a cup of coffee, tea, or a cold glass of milk.
You can also dress up individual slices with:
Fresh berries
Chocolate shavings
A light dusting of cocoa powder
Extra buttercream
A small scoop of vanilla ice cream
You May Also Like
If you're a chocolate dessert lover, you may also enjoy:
Easy Chocolate Fudge Cake
Moist Chocolate Cupcakes
Chocolate Peanut Butter Cake
Classic Chocolate Sheet Cake
Homemade Chocolate Brownies
No-Bake Chocolate Dessert
Final Thoughts
This moist chocolate cake with Chocolate Swiss Meringue Buttercream is the kind of dessert that turns an ordinary day into something special. The cake is rich and tender, while the dark chocolate Swiss meringue buttercream gives it a smooth, sophisticated finish.
Whether you're making it for a birthday, holiday gathering, or simply because your family is asking for something chocolatey, this recipe is a delicious choice.
It's simple enough for a home baker but impressive enough to put on a celebration table. Make it once, and you may find yourself hearing the same request from your family again: “Can you make that chocolate cake again?”