Chocolate cake is my favorite kind of chocolate. It’s so comforting. There is always some sort of chocolate in my house. It’s not hard to see; I’m a professional baker. I am not talking about the chocolate I bake with. I am referring to little bits that I can grab when I crave or after a meal. I prefer semi-sweet and dark chocolate to milk chocolate or white chocolate. I wouldn’t say I like white chocolate. I wouldn’t say I like the taste and rarely keep it around except for special baking projects. Although my husband likes milk chocolate, I prefer the slightly bitter taste of dark chocolate.


Chocolate Frosting (prepare in advance)

  • 18 ounces semi-sweet or dark chocolate (finely chopped)
  • 2 cups heavy whipping cream
  • 1 cup unsalted Butter

The Chocolate Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder (sifted)
  • 1 1/2 teaspoons Baking Soda
  • One teaspoon of Baking Powder
  • One teaspoon Salt
  • Two large eggs
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk (room temperature)
  • Two teaspoons of vanilla extract
  • 3/4 cup hot water

For the Assembly:

  • 1 cup chocolate flakes or chocolate sprinkles
  • Large star tip


Do the Chocolate Frosting ahead of time.

  1. Chop chocolate in a large, heatproof bowl.
  2. Combine heavy cream and Butter in a medium saucepan. Stir frequently, and heat on medium-high until the Butter is melted.
  3. Cover the bowl with plastic wrap and pour hot cream over the chopped chocolate. Allow sitting for 5 minutes.
  4. Mix gently until smooth.
  5. Place the plastic wrap directly on top. Allow the chocolate to set overnight. *

Make the Chocolate Cake

  1. Preheat oven to 350F. Two 8-inch round cake pans should be greased. Sprinkle with cocoa powder and cover with parchment.
  2. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Mix everything until it is well combined.
  3. Mix eggs, buttermilk, and oil in a medium bowl. Slowly add hot water, whisking continuously.
  4. Mix dry ingredients into the wet and continue mixing on medium for about 2 to 3 minutes. The batter will be very thin.
  5. Place the batter in prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes clean.
  6. Let the cakes cool on a wire rack for 10 minutes, then let them cool completely.
  7. If desired, you can cut each layer horizontally once it has cooled.

Assemble the cake:

  1. One layer of the cake should be placed on a serving plate. Add a thin layer (approximately 1/3 cup) of chocolate frosting. Spread evenly.
  2. Continue with the remaining layers of frosting and cake. Crumb coat the cake. Allow cooling for 30 minutes.
  3. Frost the cake, smoothen the top and sides and reserve a little chocolate frosting for decoration. Allow the cake to cool in the refrigerator for 20 minutes.
  4. Place upside-down a bowl on a baking sheet. Invert the bowl and place the cake in it.
  5. Press Chocolate Flakes (or Chocolate Sprinkles) into the sides and top.
  6. If desired, pipe a few drops of reserved chocolate frosting onto the top with a large star tip like a Wilton6B.


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