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Best Classic Chocolate Cake Recipe

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Ingredients

Adjust Servings:
2 cups Flour
1 cup Unsweetened cocoa
1 1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Butter
1 cup Brown Sugar
1 cup Sugar
3 Large Egg
2 tsp Vanilla Extract
1 1/2 cups Buttermilk

Best Classic Chocolate Cake Recipe

Deep, rich and delicious, you'll satisfy all chocolate cravings with this chocolate cake recipe.

  • Serves 12
  • Medium

Ingredients

Directions

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This is one of the best classic chocolate cake recipes you’ll ever need.  Everyone needs a “best chocolate cake recipe” in their pocket, after all.

Nothing will satisfy a chocolate craving more than this classic, decadent and delicious chocolate cake. It’s a deliciously rich recipe that your guests will love.
With a chocolate cake recipe like this one in your baking arsenal, you’ll always be a hero.

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Steps

1
Done

Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour

2
Done

On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula

3
Done

Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

4
Done

Meanwhile, prepare frosting: (see below) In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

5
Done

Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.

6
Done

Frosting

Make the frosting: • 1/3 cup unsweetened cocoa • 1/3 cup boiling water • 1 cup (2 sticks) butter or margarine, softened • 2 tablespoons confectioners' sugar •12 ounces semisweet chocolate, melted and cooled

Toni Marie

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Very Vanilla Cake Recipe

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