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The Most Amazing Chocolate Cake Recipe

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★★★★★

4.4 from 138 reviews

This Most Amazing Chocolate Cake is a rich, moist, and deeply chocolatey layered cake perfect for any celebration. It features a tender crumb made from a combination of cocoa powder and warm liquid, enhanced by the tang of buttermilk. The cake is finished with a luscious cream cheese buttercream frosting, combining smooth butter and cream cheese with cocoa powder for a decadent and silky spread. Easy to prepare with no complicated steps, this cake bakes in the oven and delivers a classic chocolate flavor that everyone will love.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt

Wet Ingredients

  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water (or brewed coffee)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Frosting Ingredients

  • 1 1/2 cups butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7 cups powdered sugar
  • 1/4 cup milk (as needed for consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C). Prepare three 9-inch cake pans by lightly greasing them or dusting with flour or cocoa powder. You can also line the pans with parchment paper for easier cake removal.
  2. Combine Dry Ingredients: In a large mixing bowl, use a hand mixer on low speed to blend together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add Wet Ingredients: Add eggs, buttermilk, warm water (or brewed coffee), vegetable oil, and vanilla extract to the dry ingredients. Beat on low speed until the batter is smooth, scraping down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly incorporated.
  4. Divide the Batter: Pour the batter evenly into the three prepared cake pans, distributing about 3 cups per pan. Gently tap the pans on the counter to release any air bubbles.
  5. Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center of the cakes; it should come out clean or with just a few moist crumbs attached.
  6. Cool the Cakes: Allow the cakes to cool on wire racks for 15 minutes. Then, carefully remove them from the pans and continue cooling on the racks until completely cooled before frosting.
  7. Prepare Cream Cheese Buttercream Frosting: Using a hand mixer or stand mixer, beat together softened butter and cream cheese on medium speed until fluffy, approximately 3 minutes.
  8. Add Cocoa and Vanilla: Mix in the unsweetened cocoa powder and vanilla extract. Beat just until combined, about 30 seconds.
  9. Add Powdered Sugar: Gradually beat in the powdered sugar, one cup at a time, scraping the sides frequently. Add milk a little at a time, up to 1/4 cup, to achieve a thick but spreadable consistency. The frosting will thicken more once refrigerated.
  10. Assemble and Frost: Spread frosting generously between layers and all over the cake. Alternatively, transfer the frosting to a piping bag for decorative frosting. Refrigerate the finished cake, or keep at room temperature for up to 4 hours before serving.

Notes

  • Using brewed coffee instead of warm water will intensify the chocolate flavor.
  • Ensure all ingredients like butter and cream cheese are softened to room temperature for a smooth frosting.
  • This cake can be made a day ahead and refrigerated; bring to room temperature before serving for best texture.
  • Line cake pans with parchment paper to ensure the cakes release easily without breaking.
  • Store leftovers covered in the refrigerator for up to 4 days.

Keywords: chocolate cake, cream cheese frosting, rich chocolate cake, moist chocolate cake, layered chocolate cake, homemade chocolate cake

Find it online: https://nataliereeve.com/the-most-amazing-chocolate-cake-recipe/