Classic Chocolate Cake Perfection

Indulge in the epitome of chocolatey bliss with our Best Classic Chocolate Cake recipe – a divine creation that effortlessly combines simplicity, speed, and irresistible flavor. Updated to accommodate gluten-free, dairy-free, and egg-free options, this cake is a true crowd-pleaser!

Ingredients:

Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup sifted Dutch-processed cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 cup room temperature buttermilk
• 1 cup hot water
• 2 large eggs, room temperature
• 2 tsp vanilla

Chocolate Swiss Meringue Buttercream:

• 5 large egg whites
• 1 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 8 oz good quality dark chocolate, chopped, melted, cooled*

Assembly:

• Chocolate curls or sprinkles

Instructions:

Chocolate Cake:

1. Preheat the oven to 350F, grease two 8″ round baking pans, and dust with cocoa powder. Line bottoms with parchment.
2. Combine all dry ingredients in the bowl of a stand mixer fitted with a paddle attachment.
3. In a medium bowl, whisk all wet ingredients together slowly pouring in hot water to avoid cooking the eggs.
4. Add wet ingredients to dry and mix on medium for 2-3 minutes. The batter will be very thin.
5. Pour evenly into prepared pans. Use a kitchen scale for precise distribution.
6. Bake for 45 minutes or until a cake tester comes out mostly clean.
7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream:

1. Whisk egg whites and sugar in the stand mixer bowl until combined.
2. Place the bowl over a double boiler on the stove, whisking constantly until the mixture is hot and no longer grainy to the touch (approximately 3 minutes) or reaches 160F on a candy thermometer.
3. Whisk on medium-high until the meringue is stiff and cooled (approximately 5-10 minutes).
4. Switch to the paddle attachment, slowly add cubed butter, and mix until smooth.
5. Add cooled melted chocolate and whip until smooth.

Assembly:

1. Place a cake layer on a board or plate. Top with approximately 1 cup of buttercream, spreading evenly.
2. Add the second layer and apply a thin crumb coat. Chill for 20 minutes.
3. Spread 1 cup of frosting on top evenly. Smooth sides, flatten the top, then create a swirl pattern using a large offset spatula.
4. Using a piping bag with a 1M tip, pipe rows of frosting around the cake, starting from the bottom and rotating the turntable. Align seams at the back.
5. Decorate the top with chocolate curls, pearls, and flakes if desired.

Delight in the artistry of this Classic Chocolate Cake and savor a symphony of flavors in every bite!