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Do-it-yourself Chocolate Cake (Reader Favourite!)

This traditional recipe pairs scrumptious moist chocolatey cake layers with a wealthy and silky chocolate buttercream. It’s the one chocolate cake recipe you’ll ever want!

Classic chocolate cake with a rich chocolate buttercream.

There are few issues extra comforting on this world than good outdated chocolate cake. It’s, in reality, one among my most favourite issues to eat. The traditional combo of chocolate + chocolate is really the perfect.

I’m so excited to share my favourite do-it-yourself chocolate cake recipe with you. It’s delicate but sturdy, with an ideal crumb, and stuffed with taste. I’ve been utilizing this one for years and I like it. The perfect half? It’s tremendous straightforward to whip collectively and bakes up completely each time.

Whether or not you’re celebrating a special day or satisfying a chocolate craving, this recipe is all you want.

Close up of the texture on the sides of the cake.

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Easy methods to Make the Finest Chocolate Cake

This recipe makes use of a easy mixing technique and easy elements. You don’t have to fret about creaming butter and sugar or alternating flour and milk. You simply:

  • Mix the dry elements
  • Mix the moist elements
  • Combine each collectively and bake

You can also make this cake both utilizing a stand mixer or simply by hand utilizing a big bowl or two.

If you happen to favor, you should utilize sizzling espresso as an alternative of sizzling water. It’s generally utilized in such a recipe and helps improve the chocolate taste a bit. I’m often too lazy to make espresso and I discover the new water model completely scrumptious. Alternatively, you may dissolve 1 Tbsp of prompt espresso powder within the sizzling water.

Buttermilk is required for this recipe and may’t get replaced with common milk. If you happen to don’t have buttermilk at house learn by means of the FAQ part under on methods to make your personal.

Cake Tip!

The cake batter can be very skinny and liquid. That is regular! The batter additionally rises rather a lot so be certain to not fill your pans greater than half full or so.

This recipe is a crowd-pleaser and a fan favourite. It can go completely with nearly any taste of frosting. Immediately, I’ve paired it with a traditional chocolate Swiss meringue buttercream.

Close up of chocolate curls on the top of the cake.

Chocolate Swiss Meringue Buttercream

This chocolate buttercream recipe is pure heaven. It’s critically SO good that you just’ll be consuming it with a spoon. I’ve made chocolate Swiss meringue buttercream previously, however have all the time struggled a bit getting it to look and style very chocolatey. With American chocolate buttercream, it’s simpler to realize that fudgy taste and colour.

If you happen to’d like to reinforce the chocolate taste much more you may add a little bit of cocoa powder to the buttercream like I did right here in my German Chocolate Cake. You possibly can simply add it 1 Tbsp at a time till you get the specified taste or colour.

If you would like a darker chocolate frosting you can too add some chocolate brown colour gel to it. I don’t discover it mandatory, but it surely’s an possibility.

If you happen to favor a neater frosting, I’ve an incredible recipe for an American-style straightforward chocolate buttercream that you should utilize as an alternative. Or, in order for you one thing even richer, you may pair it with a chocolate ganache frosting.

No matter frosting you select, I do suggest utilizing prime quality chocolate for the buttercream as it is going to actually enhance the flavour and texture.

Angled shot of the cake on a white cake stand.
What’s the Finest Type of Chocolate to Use?

Remember to use the very best quality chocolate you may get your arms on. This usually excludes something you’d discover in your native grocery retailer, however Lindt will do in the event you don’t have entry to the rest. Once I’m utilizing chocolate in ganache or frosting, I like to make use of a high-quality semi candy chocolate from Callebaut which is available to me.

A high-quality chocolate will actually improve the flavour and texture of your desserts, cookies, and frostings. Different manufacturers I like to make use of are Valhrona, Cacao Barry, and Ghirardelli.

Slice of cake on a plate.

This deliciously moist chocolate cake recipe is a reader favourite and in my prime 5 favourite desserts of all time. Good for the chocolate cake lover in your life. I’m certain you’ll like it as a lot as I do!

Steadily Requested Questions

How can I convert this recipe?

  • You need to use this recipe to make a three-layer 6″ cake as an alternative, however be sure your cake pans are 3″ tall. Or use this recipe right here.
  • To make cupcakes, all you want to do is scale back the baking time — begin checking at 15mins or so. The recipe will make 18-24 cupcakes relying on measurement.
  • For different conversions go right here. Bake time could range relying on pan measurement.

Can I make it prematurely?

  • The cooled cake layers may be baked forward of time, double wrapped in plastic wrap, and frozen for as much as 3 months. Take out 2-3 hours earlier than meeting.
  • The frosting may be positioned in an hermetic container and refrigerated for 1 week or frozen for 3 months. Deliver to room temperature and rewhip earlier than utilizing.
  • The completed cake (complete or sliced, saved hermetic) may be frozen for as much as 3 months.

Can I get the measurements by weight/grams?

  • There’s a Metric possibility within the recipe card. If you happen to click on it it is going to convert all the pieces to grams.
  • This conversion is finished routinely and I can’t assure the accuracy however many readers have had success utilizing the metric possibility for this recipe.

What if I don’t have Dutch-process cocoa powder?

  • I like to make use of Dutch-process cocoa powder in all of my chocolate recipes, however most any type of cocoa powder will work simply fantastic.
  • Dutch-process has had a number of the acid stripped from it and yields a richer taste general. Once more, it received’t make or break the recipe to make use of common cocoa powder right here.

What if I don’t have buttermilk?

  • Buttermilk shouldn’t be non-obligatory and can’t be swapped for milk as it is going to have an effect on the general end result.
  • For finest outcomes, use precise buttermilk, however in the event you don’t have any you can also make your personal at house by combining 1 cup of milk (complete milk ideally, however I usually simply use 1%) with 1 Tbsp of lemon juice or vinegar and letting it sit for 10mins.

Can I take advantage of sizzling espresso as an alternative of sizzling water?

  • You’ll usually see this sort of chocolate cake recipe utilizing sizzling espresso as an alternative of sizzling water within the batter, and you should utilize both.

Does the sugar get blended with the moist or dry elements?

  • I mix the granulated sugar with the dry elements.

Ideas for making this Do-it-yourself Chocolate Cake Recipe

  • The cake batter can be very skinny and liquid. That is regular! It additionally rises rather a lot so be certain to not fill your pans greater than half full or so.
  • If you happen to’d favor to make use of an American-style buttercream with this chocolate cake you may double my Simple Chocolate Buttercream Frosting recipe.
  • I used a 1M tip to create the frosting impact on the facet of the cake.
  • Remember to use room temperature elements except specified.
  • I like to organize my cake pans utilizing Do-it-yourself Cake Launch and line with parchment paper.
  • Remember to test my Swiss Meringue Buttercream publish for ideas and troubleshooting.
  • Learn to maintain your desserts moist utilizing Easy Syrup.
  • To assist guarantee your cake layers bake up good and flat, take a look at my Easy methods to Bake Flat Cake Layers publish!
A piece of chocolate cake on a plate

Do-it-yourself Chocolate Cake Recipe

This traditional do-it-yourself chocolate cake pairs scrumptious chocolate cake layers with a wealthy and silky chocolate buttercream.

Course Dessert

Delicacies American

Prep Time 2 hours

Cook dinner Time 45 minutes

Complete Time 2 hours 45 minutes

Servings 12

Energy 872kcal



Chocolate Swiss Meringue Buttercream:


  • chocolate curls or sprinkles


Chocolate Cake:

  • Preheat oven to 350F, grease two 8-inch cake pans and dirt with cocoa powder. Line bottoms with parchment paper.

  • Place all dry elements into the bowl of an electrical mixer fitted with a paddle attachment. Stir to mix.

  • In a medium bowl whisk all moist elements (pour sizzling water/espresso in slowly as to not prepare dinner the eggs).

  • Add moist elements to dry and blend on medium for 2-3 minutes. Batter can be very skinny.

  • Divide batter evenly in your ready pans. I used a kitchen scale to make sure the batter is evenly distributed.

  • Bake for 40-45 minutes or till a cake tester comes out principally clear.

  • Cool 10 minutes within the pans then prove onto a cooling rack to chill fully.

Chocolate Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk till mixed.*

  • Place bowl over a double boiler on the range and whisk consistently till the combination is sizzling and not grainy to the contact (approx. 3mins). Or registers 160F on a sweet thermometer.

  • Place bowl in your stand mixer and whisk on med-high till the meringue is stiff and cooled (the bowl is not heat to the contact (approx. 5-10mins)).

  • Change to paddle attachment. Slowly add cubed butter and blend till easy.**

  • Add cooled melted chocolate and whip till easy.


  • Place a layer of cake on a cake stand or serving plate. High with approx. 1 cup of buttercream and unfold evenly. Place the second layer on prime and do a skinny crumb coat on the cake. Chill for 20mins.

  • Place 1 cup of frosting on prime and unfold evenly. Easy the edges and flatten the highest, then use a massive offset spatula to do a swirl sample on prime.
  • Utilizing a piping bag fitted with a 1M tip, pipe rows of frosting across the cake, beginning on the backside. Apply even strain as you rotate your turntable. Proceed working your approach up the cake to the highest, ensuring the seams all align on the again.
  • Embellish the highest with chocolate curls, pearls, and flakes if desired.


* Wipe your mixer bowl and whisk down with lemon juice or vinegar to verify it’s fully grease-free and ensure there isn’t any hint of yolk in your whites or your meringue won’t stiffen.
** The buttercream could appear to be it’s curdled in some unspecified time in the future. Maintain mixing till it’s fully easy. If it seems soupy, place it within the fridge for 20mins and rewhip.

Energy: 872kcalCarbohydrates: 98gProtein: 9gFats: 52gSaturated Fats: 34gPolyunsaturated Fats: 2gMonounsaturated Fats: 13gTrans Fats: 1gLdl cholesterol: 115mgSodium: 448mgPotassium: 384mgFiber: 5gSugar: 74gVitamin A: 1033IUCalcium: 80mgIron: 5mg

The dietary info and metric conversions are calculated routinely. I can’t assure the accuracy of this information. If that is essential to you, please confirm together with your favourite vitamin calculator and/or metric conversion instrument.

Chocolate cake collage


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