Best Chocolate Best Chocolate Cake Recipe
This chocolate cake is rich, moist, and perfect for any celebration. It’s incredibly forgiving in technique, making it an easy go-to recipe that stays delicious for days.
Ingredients:
For the Chocolate Cassis Cake:
1 cup unsweetened cocoa powder (not Dutch-process)
1½ cups brewed coffee
½ cup Cassis (black currant liqueur)
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
For the Vanilla Swiss Meringue Buttercream:
10 egg whites
3 cups sugar
2 lbs (8 sticks) unsalted butter, cut into pieces
1½ tablespoons pure vanilla extract
Directions:
- Prepare the Cake Pans:
Preheat the oven to 325°F (163°C).
Spray two 8-inch cake pans with baking spray. Place parchment paper rounds on the bottom, spray the top of the parchment, and dust with cocoa powder. Tap out any excess cocoa powder.
- Make the Chocolate Cassis Cake:
In a medium saucepan over medium heat, combine the coffee, cassis, butter, and cocoa powder, stirring until the butter is melted.
Remove the saucepan from heat and whisk in the sugar until dissolved, about 1 minute. Transfer the mixture to a large bowl and let it cool for 5 minutes.
In a separate bowl, whisk together the flour, baking soda, and salt.
In another bowl, lightly whisk the eggs and vanilla together.
Slowly pour the egg and vanilla mixture into the cooled chocolate mixture, whisking continuously until combined.
Add the flour mixture and whisk until just combined (the batter will be thin and bubbly).
Divide the batter evenly between the two prepared cake pans.
Bake for 30-40 minutes, or until a wooden pick inserted into the center comes out clean.
Let the cakes cool completely in the pans on a wire rack, about 2 hours. Once cooled, loosen the cakes from the pans using a dinner knife, then invert them onto a rack.
- Make the Vanilla Swiss Meringue Buttercream:
Combine the egg whites and sugar in a bowl placed over simmering water (a double boiler).
Whisk constantly until the mixture reaches 160°F (71°C).
Transfer the mixture to a stand mixer fitted with a whisk attachment and beat on medium-high speed until it cools, doubles in volume, and forms stiff peaks (about 10-12 minutes).
Add the vanilla extract and beat to combine.
Gradually add the butter, one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and curdled, but continue mixing until it becomes smooth and even.
Add salt and mix to combine.
- Assemble the Cake:
If you want a layered cake, carefully halve each cake layer horizontally.
Spread a layer of buttercream between each cake layer.
Frost the top and sides of the cake with the remaining buttercream.
To create the ruffled effect, use a Wilton tip 104 and pipe from the bottom to the top, holding the piping bag at a 45-degree angle.
Notes:
The cake can be made 5 days in advance and stored tightly covered in the refrigerator.
The vanilla buttercream can be made 1 week in advance and stored in the refrigerator. To bring it to room temperature, leave the refrigerated frosting out for 1-2 hours before using.
Enjoy this moist, flavorful chocolate cake, perfect for birthdays and celebrations!