Traditional Chocolate Cake

Classic Chocolate Cake

This Classic Chocolate Cake is the ultimate home-baking standard. Using Dutch-processed cocoa and hot water intensifies the chocolate flavor, creating a deep, dark, and moist crumb. Paired with a silky Swiss Meringue Buttercream, it moves away from overly sweet American frostings, delivering a rich, buttery finish that melts in your mouth.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup Dutch-processed cocoa powder (sifted)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk (room temp)
• 1 cup hot water
• ½ cup vegetable oil
• 2 large eggs (room temp)
• 2 tsp vanilla extract

For the Buttercream:

• 1½ cups unsalted butter (room temp)
• 1½ cups granulated sugar
• 8 oz dark chocolate, melted and cooled
• 5 large egg whites

Instructions:

Step 1: Prep & Mix the Cake
Preheat oven to 350°F. Grease two 8-inch round pans, dust with cocoa powder, and line the bottoms with parchment. In a stand mixer, whisk together all dry ingredients. In a separate bowl, whisk the wet ingredients, adding hot water slowly. Combine wet and dry mixtures and beat on medium for 2–3 minutes.

Note: The batter will be thin—that’s normal for a moist chocolate cake!

Step 2: Bake & Cool
Pour batter evenly into the pans. Bake 45 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Meringue Base
Whisk egg whites and sugar in a heatproof bowl. Place over a pot of simmering water (double boiler) and whisk constantly for 3 minutes, until sugar dissolves and the mixture reaches 160°F.

Step 4: Whip the Buttercream
Move the bowl to a stand mixer and whisk on medium-high for 5–10 minutes until stiff, glossy peaks form and the bowl is cool. Switch to the paddle attachment and gradually add cubed butter until smooth. Fold in the cooled, melted chocolate.

Step 5: Assemble & Decorate
Place the first cake layer on a plate and spread 1 cup of frosting on top. Add the second layer. Apply a thin crumb coat over the entire cake and chill 20 minutes. Finish with a final layer of frosting, piping decorative swirls or rows with a 1M tip. Garnish with chocolate curls or sprinkles.