This Chocolate Cake is THE Chocolate Cake. It has rich chocolatey layers, a smooth chocolate buttercream, and checks every box on the list. It’s really the only cake you need.

The Chocolate Cake Origin 

I used to love using boxed Devil’s Food cake mixes. I learned from my first cake decorating class back in 1998 to start with a basic cake mix and doctor it up a bit. It made a great cake with good flavor. I received lots of compliments over the years and no one ever knew it came from a box! However, over the years, cake mixes changed. The amount decreased over time and I noticed my cakes baked up thinner and the flavor changed for the worse. I was tired of subpar results, so I decided to create my own Chocolate Cake recipe from scratch. 

I spent time researching, testing, baking, and retesting chocolate cakes. I had chocolate cakes all over my counter. There were six cookbooks laid out across my table, comparing and researching. This cake needed to have the structure to stack four layers high, be moist and flavorful, but not have too dark of a chocolate flavor that it wouldn’t pair with my Chocolate Buttercream Frosting or Easy Chocolate Mousse. It needs to be endlessly versatile and a cake my children could also easily make. 

One moment on the right day, I had a “eureka!” moment! Adding a touch of Dutch-process cocoa powder made this cake perfect. This Chocolate Cake has the perfect balance of moisture and texture I hoped for. My husband even calls this cake “The Only Cake.” I hope you enjoy this cake as much as we do!

Chocolate Cake & Chocolate Buttercream Ingredients

1. Cocoa Powder – essential for a rich, chocolate flavor! I use Hershey’s 100% Natural Unsweetened Cocoa Powder. 
2. Buttermilk – I make my own buttermilk. I add 1 T lemon juice to a cup and then enough milk to equal 1 C or 8 ounces. 
3. Dutch-Process Cocoa – Yes, there are two types of cocoa in this cake! Dutch-preocess cocoa is processed with alkali and will specify that in the ingredient list. I use Hershey’s Special Dark 100% Cacao Dutched Cocoa. 
4. Salted Butter – Using salted butter is necessary to make the Chocolate Buttercream lick-the-spoon delicious!

Chocolate Cake Components

1. Chocolate Cake: Make sure to sift together the dry ingredients first. Then add the liquids. You only need to mix long enough to combine all the ingredients together. If you will be layering these, bake them at 325*F so the tops stay flat. 
2. Chocolate Buttercream Frosting: Start with salted butter and beat it until it’s smooth. I like to use my stand mixer for this. Once the butter is smooth, add the cocoa and powdered sugar. Cover the mixer bowl with a damp towel to avoid spraying powder all over the kitchen! Once they are combined into a powdery mixture, add the milk and vanilla. After mixing, if your frosting is still too dry add extra milk, one tablespoon at a time until it reaches the perfect consistency. 
3. Decorating: You can decorate this cake however you want. I like to pipe extra Chocolate Buttercream Frosting on the top and base of the cake and then add shaved chocolate curls to the top. 

Assembling the Chocolate Cake

1. Start by placing one layer of chocolate cake on your cake stand or plate. Layer frosting on top, then add the second layer. Coat the whole cake in Chocolate Buttercream.
2.  I use a Wilton 2D or 1M star tip to decoratively pipe extra frosting onto the cake. You can create swirls or stars of buttercream to make it look pretty.
3. Add chocolate shavings. I use a potato peeler to shave long curls off of a bar of Hershey’s Milk Chocolate or Hershey’s Special Dark Chocolate. 

This cake is divine and every bite is an experience. I hope you love making it and sharing it with your loved ones!

Looking for more delicious cake recipes? Try these:

• Sweet Coconut Cake
• Peanut Butter and Jelly Cupcakes
• Black Forest Cake
• Tart Cranberry Cake
• Pumpkin Roll