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.
INGREDIENTS
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
INSTRUCTIONS
Do the Chocolate Frosting ahead of time.
- Chop chocolate in a large, heatproof bowl.
- Combine heavy cream and Butter in a medium saucepan. Stir frequently, and heat on medium-high until the Butter is melted.
- Cover the bowl with plastic wrap and pour hot cream over the chopped chocolate. Allow sitting for 5 minutes.
- Mix gently until smooth.
- Place the plastic wrap directly on top. Allow the chocolate to set overnight. *
Make the Chocolate Cake
- Preheat oven to 350F. Two 8-inch round cake pans should be greased. Sprinkle with cocoa powder and cover with parchment.
- Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. Mix everything until it is well combined.
- Mix eggs, buttermilk, and oil in a medium bowl. Slowly add hot water, whisking continuously.
- Mix dry ingredients into the wet and continue mixing on medium for about 2 to 3 minutes. The batter will be very thin.
- Place the batter in prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes clean.
- Let the cakes cool on a wire rack for 10 minutes, then let them cool completely.
- If desired, you can cut each layer horizontally once it has cooled.
Assemble the cake:
- 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.
- Continue with the remaining layers of frosting and cake. Crumb coat the cake. Allow cooling for 30 minutes.
- 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.
- Place upside-down a bowl on a baking sheet. Invert the bowl and place the cake in it.
- Press Chocolate Flakes (or Chocolate Sprinkles) into the sides and top.
- If desired, pipe a few drops of reserved chocolate frosting onto the top with a large star tip like a Wilton6B.
