Chocolate Cake Recipe
- Comments()
- Prep Time 15 minutes
- Total Time 45 minutes plus cooling
- Yield Serves 12
Ingredients
- 1 cup (2 sticks) unsalted butter, plus more for pans
- 2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 cup low-fat buttermilk
- Whipped Frosting
- Shaved dark chocolate
Directions
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Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
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In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
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Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
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Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)
After reading the reviews, I ended up using 1 1/4 cup of dark cocoa powder and it came out great with a nice rich, deep chocolate flavor.
I made this cake this morning and i won't make it again just because the flavor, i expected a more intense chocolate flavor and something more fluffy and moist. A cake mix from a box is better than this. The only thing that can save this cake is the greatest frosting in the world.
Loved this cake!! Very moist!! I added more coca powder and added almond extract and it gave it a stronger chocolate flavor. Thank you!! Toped my cupcakes with Oreo buttercream
The cake itself was alright, would prefer one that had more of a chocolate flavor punch. WATCH OUT for the frosting and make sure you eat it literally within like 2 hours of frosting. I learned after the fact that there are WAY better recipes for this type of frosting. The recipe for the frosting and steps on how to make it are half-baked (no pun intended). If you want a better frosting literally search for italian meringue frosting and almost any recipe will be better. Wouldn't make it again
Mild chocolate flavor, but nice texture. The icing I found to be the lesser version of 7min icing. Reminded me of a soufflé actually. Overall, I think there are much better recipes out there.
This wasn't too bad. I really wanted more of a chocolate taste and this just didn't have the punch that other recipes have. It was super moist and had great texture but I will probably not use it again since i have a different go-to chocolate recipe that I like much better.
Baked this cake for my Boyfriends birthday! He loved it. Was moist. It really did look like the image of the cake. The frosting was a bit difficult. Recommend having everything ready. Would definitely bake this cake again and I recommend it. I felt it was just the right amount of chocolate.
The cake was good, but maybe put some more chocolate or put in some melted chocolate chips. It also tastes nice with whipped cream!
This cake was fantastic! I only had 9" cake pans, so it turned out shorter than I wanted. Since I wanted it to look especially grand, I halved the recipe and added a 3rd layer. I also put a ring of rasberries around the edge on top with the chocolate shavings in the middle.
Delicious! The frosting makes it taste even better!