This Chocolate Cake with Chocolate Buttercream Icing is so rich and full of delicious chocolate flavour! Just like Grandma used to make.
If you’re looking for a classic chocolate cake with chocolate frosting you’ve come to the right place. This recipe makes a generously frosted 3 layer chocolate cake. It really is the best chocolate cake recipe.
Just a Good Old Fashioned Chocolate Cake
Is there anything more delicious than a classic chocolate cake with chocolate buttercream frosting? I don’t think so. If you love chocolate cake as much as I do, then this recipe won’t disappoint. It’s moist, chocolatey and SO flavourful. This recipe is a keeper…it’s perfect for birthdays, special occasions and no occasions to…any kind of day deserves cake.
The Not-So-Secret Ingredient
This recipe has coffee added to the ingredients. It’s no secret in the baking world that coffee intensifies the chocolate flavour. I remember the first time I saw chocolate cake recipes with coffee in them and feeling skeptical, but trust me, the coffee just boosts the chocolate flavour. And now, I won’t make one without it…you don’t taste the coffee, all you taste is rich chocolate.
- Butter and Eggs: Are best used when at room temperature.
- Coffee: Use just a regular cup of coffee…it can be warm or cold, decaf or regular (hot coffee might be too hot and could cook the eggs, so use warm). I like to use a strong cup of good coffee for ultimate flavour. Don’t use junky coffee, use your good stuff.
- Icing Sugar: Icing sugar is confectioner’s sugar. Us Canadians just use the word icing sugar, but it’s the same thing.
- Cocoa Powder: Use a high quality cocoa powder for maximum chocolate flavour (Dutch process cocoa is the best).
- Preparing your pans for baking: I like to use a flour/oil spray to prepare my baking pans (PAM has a really good one). If I don’t have that I will cut parchment paper in circles to fit the bottom of the pan. You can also just butter and flour your pans (you can also use flour and cocoa powder so your cake doesn’t have white flour on the outside of it.).
- Levelling the cakes: If after baking the cakes have too much of a rounded top, you can trim the tops to make them more level.
- Frosting Notes: The frosting recipe will generously ice a 3-layer, 8″ cake, inside and out.
- Frosting Your Cake: Make sure to let your cake cool completely before adding the frosting or the frosting will melt.
- Leftover Frosting: If you end up with any leftover frosting, you can keep it in the refrigerator for up to 3 days, or you can freeze it in an airtight container or plastic freezer bag for later.
- Storage: You can keep any leftovers covered on the counter. Cake pans are great.
- Freezing: You can freeze the un-frosted cakes in for up to 3 months. Just make sure to wrap them tightly with foil and plastic wrap.
Recipe from Food Network Magazine
So if you are looking for a good old-fashioned chocolate cake, this is it. Search no further. Trust me!
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Have a delicious day!