This decadent chocolate cake is the ultimate dessert for any chocolate lover. Moist and rich, it’s paired with a luxurious chocolate Swiss meringue buttercream that’s silky and not overly sweet. This cake is perfect for birthdays, celebrations, or any time you want to impress with a homemade dessert. The layers are deeply chocolatey, and the buttercream adds a smooth, creamy finish that melts in your mouth. Topped with chocolate curls or sprinkles, this cake is as beautiful as it is delicious.
The recipe uses simple ingredients but follows techniques that elevate it from an ordinary chocolate cake to a bakery-style masterpiece. The addition of hot water ensures the cake is moist, while the buttermilk provides a slight tanginess that complements the sweetness of the chocolate. The Swiss meringue buttercream, with its airy and smooth texture, adds a touch of elegance to this classic treat.
Why You’ll Love This Recipe
• Rich and Moist Layers: The perfect balance of tender crumb and deep chocolate flavor.
• Silky Buttercream: The Swiss meringue buttercream is creamy, smooth, and not overly sweet.
• Perfect for Any Occasion: A show-stopping dessert that’s easy to decorate and customize.
• Impressive Yet Simple: With a few key steps, you’ll have a bakery-quality cake at home.
Ingredients
For the Chocolate Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk, room temperature
• 1 cup hot water
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
For the Chocolate Swiss Meringue Buttercream:
• 5 large egg whites
• 1 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 8 ounces good quality dark chocolate, chopped, melted, and cooled
For Assembly:
• Chocolate curls or sprinkles for decoration
Instructions
Chocolate Cake:
1. Prepare the Pans
• Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them with cocoa powder. Line the bottoms with parchment paper for easy release.
2. Mix the Dry Ingredients
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Mix the Wet Ingredients
• In a medium bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract. Gradually add the hot water, whisking constantly to avoid cooking the eggs.
4. Combine Wet and Dry Mixtures
• Slowly pour the wet ingredients into the dry ingredients. Beat on medium speed for 2-3 minutes. The batter will be thin.
5. Bake
• Divide the batter evenly between the prepared pans. Bake for 45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
6. Cool
• Allow the cakes to cool in the pans for 10 minutes. Turn them out onto a wire rack and let them cool completely.
Chocolate Swiss Meringue Buttercream:
1. Make the Meringue
• Combine the egg whites and sugar in the bowl of a stand mixer. Whisk until combined, then place the bowl over a double boiler. Whisk constantly until the mixture reaches 160°F (70°C) or is no longer grainy when rubbed between your fingers (about 3 minutes).
2. Whip the Meringue
• Transfer the bowl to the stand mixer and whip on medium-high speed until stiff peaks form and the meringue is cool to the touch, about 5-10 minutes.
3. Add the Butter
• Switch to the paddle attachment. Gradually add the cubed butter, mixing on medium speed until smooth.
4. Incorporate the Chocolate
• Add the melted, cooled chocolate and mix until fully incorporated.
Assembly:
1. Layer the Cake
• Place one layer of cake on a cake board or serving plate. Spread about 1 cup of buttercream evenly over the top.
2. Crumb Coat and Chill
• Add the second layer of cake. Apply a thin crumb coat of buttercream to trap any loose crumbs, then chill the cake in the refrigerator for 20 minutes.
3. Frost and Decorate
• Spread another cup of buttercream over the top and sides of the cake. Use an offset spatula to smooth the surface and create a swirl pattern on the top if desired.
• Use a piping bag fitted with a 1M tip to pipe decorative borders. Finish with chocolate curls or sprinkles for an elegant touch.
Tips
• Room Temperature Ingredients: Ensure the eggs, buttermilk, and butter are at room temperature for a smooth batter and buttercream.
• Parchment Paper: Lining the pans ensures the cakes release easily without sticking.
• Buttercream Texture: If the buttercream appears curdled, keep mixing—it will come together as the butter incorporates.
Storage Options
• Refrigerator: Store the cake in an airtight container for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before assembling.
This classic chocolate cake is a show-stopping dessert that will satisfy every chocolate craving. Enjoy the rich layers and silky buttercream!
