From grand celebrations to little moments made magical, a towering chocolate cake has been the centerpiece of many joyful occasions. And with this recipe, you can have a delicious, decadent, home-baked cake that will be a hit at any gathering!
The best chocolate cakes are made with a combination of simple ingredients and pro techniques that ensure the cake will be moist, light and fluffy. This recipe is based on a classic chocolate cake with buttercream frosting, but we’ve added some twists to make it even better. The result is a chocolate cake that is a perfect balance of tender and dense, light and rich.
Using the simple technique of layering cake batter, this cake is a breeze to prepare. The secret to a great chocolate cake is the quality of the ingredients used. You don’t need to use expensive cake flour or any fancy powders, but you do need high quality cocoa and baking soda. We’ve also added a bit of instant coffee to the recipe, which is optional but really enhances the flavour of the batter.
It’s important to measure the ingredients correctly so the cake will be light and fluffy. Adding too much flour will make the cake tough and dry. The correct amount of sugar will also help to keep the cake moist and help bind the batter together. We recommend using granulated white sugar for this cake as it will give the best results.
In a large bowl, whisk together the flour, cocoa, baking soda and salt. Add the sugar, milk, oil and vanilla and mix well. The batter will be quite thin. This is normal for this type of cake.
Pour the batter evenly into two prepared pans. Bake for 30-33 minutes or until the cakes spring back when pressed and a toothpick inserted into the centre comes out clean. Allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
To assemble the cake, place the first layer on a flat plate or cake pedestal. Spread about 1.5 cups of chilled chocolate mousse evenly on top. Place the second layer on top, rounded side up and spread another 1.5 cups of mousse evenly on top. Save any remaining mousse for a crumb coat and refrigerate until cake is ready to serve.
This is a simple, basic cake that can be served as-is, but it is also the perfect base for other flavours. Try topping it with crushed candy or cookies like Heath bars or Oreos. Crushed nuts such as pecans or walnuts are another option. You could also make the frosting ahead of time and store it in an airtight container in the refrigerator, rewhipping before using.
This is a versatile cake that will make a great addition to your recipe collection. It is perfect for every occasion, from birthdays and holidays to unexpected company and last-minute surprise parties. The best thing about this chocolate cake is that it is easy to make and will please even the most discriminating of palates.
