You know when you taste that perfect chocolate cake! The cake hits your tongue, you close your eyes and just let it melt in your mouth while savoring the sweet moment…but not for too long because you need another bite to obsess over. You repeat and repeat until you realize it’s sadly gone.
This chocolate cake recipe is heavenly, light, and fluffy with the perfect texture, yet dense enough to make the best stacked or tiered wedding cakes. It has deep chocolate notes and a slight tang from the buttermilk. It’s serious deliciousness.
Nothing in this world is better than chocolate cake! It always makes my day, and I just can’t help but smile when I take a bite. I’ve been making this decadent chocolate cake for over ten years now, and I’ve tweaked and tweaked the recipe until it was the one! The only one! The very best in my book! When you dream of chocolate cake, I’m pretty positive this is the one you’ll crave. I promise this recipe will deliver and make your chocolate cake dreams come true.
Like I said earlier, it has the most perfect texture, it’s fluffy, it’s moist and goes well with just about any filling or frosting.
Dress it up or keep it simple. It makes a perfect birthday cake with just a simple vanilla buttercream like my Swiss American Buttercream recipe. It pairs so well with this chocolate cake you won’t be able to take just one bite. I also prefer it with a filling of chocolate mousse and raspberries iced with a dark chocolate icing to make it extra fancy. It makes for an exorbitantly sweet, over the top chocolate cake, but when dessert rolls around that’s exactly what I’m searching for. Nothing is ever too sweet. Ever….
Making the Cake
This chocolate cake recipe is not hard to make and you can’t really mess it up either.
Add the eggs, oil, vanilla, salt and sugar into a mixing bowl attached with a paddle attachment. Mix for 5 minutes on medium speed until the mixture is light in color and airy.
While mixing, scale out your dry ingredients. Flour, baking powder and cocoa powder. I like to use Dutch processed. It’s darker in color and gives the cake a smoother and richer flavor in my opinion. Natural works just as well if that’s all you have. Sift together to make sure there are no lumps. All at once, add to the egg mixture. Mix for another 5 minutes. Scrap, scrape, scrape the bowl now. The batter is rather thick at this point.
Scale out the buttermilk and sour cream.
Add and only mix until just incorporated – no more than that. Scrap one last time and mix until batter is completely smooth.
Pour into two greased 8” cake pans. Bake at 350 degrees Fahrenheit for about 30-40 min or until a toothpick inserted comes out clean. Cool and decorate as you please.
You wont be disappointed in the slightest. Make your favorite icing and fillings and enjoy every moment of it. Give this a try and let me know how you like it!
Very Best Chocolate Cake
This chocolate cake is perfect for any occasion. Dress it up or keep it simple. It has the best flavor, texture and fluffiness.
- 5 Each Eggs
- 13 3/4 Oz. Granulated Sugar
- 6 Oz. Vegetable Oil
- 3 3/4 Oz. Cocoa Powder
- 9 1/4 Oz. Cake Flour
- 1/2 Oz. Baking Soda
- 5 Oz. Sour Cream
- 11 Oz. Buttermilk
- 1 tsp Salt
- 1 tsp Vanilla
1. Add eggs, granulated sugar, vegetable oil, salt and vanilla into bowl fitted with paddle attachment. Mix for five minutes on medium speed until mixture is light and airy.
2. In separate bowl, sift together cocoa powder, cake flour and baking soda. Add to wet ingredients and mix for another five minutes on medium speed. Scrape bowl.
3. Scale out sour cream and buttermilk. Add to batter and mix just until incorporated. Scrape bowl and mix again shortly until batter is smooth.
4. Pour into two greased cake pans and bake at 350 degrees Fahrenheit for 30-40 minutes or until toothpick comes out clean.
5. Cool, frost and enjoy!
– I always prefer to soak with simple syrup, although this is just perfect with out too. It’s a habit of mine.
– If you don’t have sour cream, yogurt will work great in its place.
– If you don’t have buttermilk, you can make your own. For every 8 oz. of milk add a tablespoon of vinegar or lemon juice.
– If you don’t have cake flour, make your own. For every cup of all purpose flour, take out two tablespoons and replace with 2 tablespoons cornstarch. Although, I have made this with just all purpose flour and it bakes up just as wonderful. The texture is just a bit more fluffier with the cake flour, but your guests will never know!
Let’s face it, a good, creamy chocolate cake does a lot for a lot of people.
– Audrey Hepburn
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