I have used a few different chocolate cake recipes over the years, and each on has it’s own merit. My moist chocolate cake recipe is so soft and fluffy, I love the way it tastes!! It’s great for beginning bakers and is really easy to make, but it isn’t the easiest to stack and frost with perfectly smooth sides! When I was first getting into baking, taste was my #1 priority, so this didn’t bother me much.
As I became more into decorating (and obsessed with frosting cakes with smooth sides), I found it was so much easier to frost cake layers that have a bit more structure, like my favorite vanilla layer cake recipe. I fell in love with the strength of the layers, how well they help up while being frosted. I altered the recipe to a make a chocolate version, and used this as my chocolate layer cake recipe for a while. The only downside is that I like to trim away the carmelization on the sides, in additional to leveling the top of the cake. This means an extra step in the process, and I wasn’t completely satisfied with the texture of the layers.
This lead me to continue to try out new chocolate cake recipes, and experiment. I really loved using Yolanda Gampps chocolate sponge cake recipe, but didn’t like that they baked with such huge domes!! I felt like i was cutting off 2/3 of each layer when I leveled them. However, the layers tasted great with simple syrup, and had great structure.
I decided to use Yolanda’s recipe as the starting point, but combined my favorite elements from all my past chocolate cake recipes. I chose to use black cocoa (I love the taste and color it creates), swapped some of the water for buttermilk, added slightly more flour, and used less baking soda. The result?? A soft, tender chocolate cake that can handle a splash of simple syrup, yet still hold up while being frosted. I’m obsessed with this recipe, and hope you all will be too:
Chocolate Cake Ingredients:
- 3 cups flour
- 2 1/2 cups sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 4 eggs, room temp
- 1 cup (2 sticks) of butter, room temp
- 1 cup hot water
- 1 cup buttermilk (1.5% milk fat), room temp
- 1 cup black cocoa (I order mine on amazon)
Begin by preheating the oven to 350 degrees Fahrenheit. Line four 7 inch or 8 inch pans with parchment rounds, and spray with non-stick spray.
Add the sugar and butter into the bowl of a stand mixer, and whisk on high for 1 minute. The mixture should become light in color. Add in the eggs, one at a time. Then add baking soda, baking powder, and salt. Mix on high for another minute.
In a separate bowl, combine the cup of hot water, and cup of buttermilk. Pour in the cup of black cocoa, and whisk until no clumps remain.
Next, add 1 cup of flour into the butter /egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated. Pour in half of the buttermilk / cocoa mixture, and gently pulse the mixture to incorporate the liquid (if you don’t, you’ll end up splattering the cocoa mixture all over you kitchen! Please learn from my mistakes :P). Mix in the 2nd cup of flour, at a medium speed. Pour in the remaining buttermilk / cocoa mixture, and again gently pulse, then mix on low until fully combined. Add in the last cup of flour, and mix on low until the flour is incorporated. Mix on high for 30 additional seconds, to incorporate a bit more air into the batter.
Evenly divide between the four prepared pans . I like to use a kitchen scale to ensure each pan has exactly the same amount of batter. Bake according to the size of pan. For 7 inch layers, bake for 35-37 minutes. For 8 inch layers, bake for 32-33 minutes, or until a skewer comes out clean.
Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans. Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers. Use a serrate knife to level the tops of the layers, and then frost as desired.