My best chocolate cake is an oil-based cake made with whipped eggs that makes a light and airy cake. Frosted with a smooth, velvety, and rich chocolate Swiss meringue buttercream. A surprisingly simple and easy recipe to make.
Can you have enough chocolate cake recipes? I think not. Often the main ingredients are the same and yet one small ingredient or one specific process can give you a completely different recipe. That's what fascinates me so much about baking. It's a weird science that can be fun and stressful all at the same time.
This cake is a family favorite and I can honestly say my favorite of all cakes to bake too.
About this 8-inch cake
This cake is very rich, light, and airy with a soft crumb. Perfect to use with light frostings such as whipped cream or Swiss or Italian meringue buttercream.
This was a very popular cake with my customers. It is quite stable and works wonderfully for birthdays and other celebration cakes. I've used it in tiered wedding cakes and covered in fondant too.
Today, I have frosted it with chocolate buttercream, but the options for frosting are endless. This would work with classic vanilla, mocha, or ganache frosting too. If you don't want to make a meringue frosting you can make an American, French, or German buttercream too. See my list of 50 plus buttercream frostings here.
The process and timeline for this cake
- Prepare cake batter - 15 minutes
- Bake cake - 35 minutes
- Chill cake - 4 hours at least (preferably overnight)
- Prepare buttercream - 25 minutes
- Crumb coat cake - 15 minutes
- Chill cake - 15 minutes
- Second coat - 15 minutes
- Chill cake - 15 minutes
- Final smoothing - 15 minutes
- Finishing touches
Ingredients and substitutes
- All-purpose flour – Regular all-purpose or plain white flour is all you need for this cake. Do not use any self-raising as those contain more leavening. If self-raising is all you have then use it but reduce the baking powder in this recipe by half.
- Cocoa powder – Ordinary unsweetened Dutch-processed cocoa powder is all you need. You can find this in the regular baking aisle.
- Oil - Any flavorless cooking oil will work. For example, olive oil has a strong olive smell which we definitely don't want.
Buttermilk – You can make homemade buttermilk in 5 mins so there is no need to substitute. - Sugar – I prefer to use fine-grain sugar for baking cakes so the sugar dissolves easily in the batter or eggs.
- Eggs – Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide one large egg weighs between 50 to 60 grams. You can weigh the to when unsure.
- Vanilla – A good quality vanilla will make a huge difference in anything you make. You can also make your own vanilla extract, bean paste, or vanilla sugar.
- Chocolate for buttercream - I am using Callebaut 70% chocolate along with the cocoa paste. You can see that the frosting is quite darker on my cake. But, you can use 56 % or more.
Step by step instructions (pin)
Cake ( 14 dessert or 24 event servings)
- Preheat the oven to 160 C / 320 F
- Grease and line 3 x 8-inch or 2 x 9-inch round baking pans
- Add coffee to the boiling water to dissolve and set aside to cool.
- In a bowl combine the flour, baking powder, baking soda, cocoa powder, and salt. Set aside
- Thaw eggs on the counter for 10 minutes or place in warm water for 5 minutes
Tip - warm eggs will whip better than cold eggs and will reach the ribbon stage faster. - In the bowl of a stand mixer with the whisk attachment whip the whole eggs.
Tip - Start by whipping the eggs on low and increase the speed gradually to medium-high. This way the eggs will have a stronger structure and your baked desserts won't skin in the oven. - Gradually add the sugar while whipping at the same time. Once all the sugar is in continue to whip for 2 to 3 minutes more.
Tip - If the sugar is added too quickly it can cause the eggs to speckle or separate. - The mixture will be about 3 to 4 times the original volume until you reach a ribbon stage consistency.
Tip - ribbon stage is pale, thick, foamy batter. When you lift the whisk the batter falls down in ribbons. Hence the term ribbon stage. - Next, gradually add in the oil Âwhile whipping at the same time. Followed by the buttermilk and vanilla extract.
- Lastly, add in the flour in three batches – still using the whisk attachment. The batter will look deflated a bit and that's ok.
Tip - do not overmix the batter with the flour or you will risk losing all the volume you just created. - Divide batter equally between the prepared baking pans.
Tip - I like to use cake strips to ensure my layer cakes bake flat. - Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
Swiss meringue buttercream
- See the video - how I make Swiss meringue buttercream
- Cocoa paste - Combine water and cocoa powder until you have a paste. Set aside to cool completely (gives a deeper darker chocolate color to the meringue)
- Melt the chocolate in a microwave-safe bowl or double boiler.
- In the bowl of a stand mixer, place the egg whites and sugar and place it over a pot of simmering water - this is called a double boiler.
Tip - the top bowl must not touch the simmering water in the bottom pot or the eggs will cook. - Using the whisk whip until all the sugar has dissolved and the egg whites are barely warm (about 160 F)
- Take the bowl off the heat and place it on the stand mixer. Whip the egg whites until you have a thick meringue with stiff peaks.
- Let the mixer continue to whip on low until the mixer bowl feels cool to touch.
Tip - it is VERY important that the meringue is cool if not the butter will melt. - Gradually add the butter one cube at a time with the mixer on medium speed. Once all the butter has been added turn the mixer up to medium-high and whip for 2 minutes.
- Finally, add the vanilla extract, cocoa paste, and melted cooled chocolate. Make sure everything is well combined and you have a smooth chocolate buttercream. Set aside until ready to use.
Assemble
- Prepare simple syrup - cool completely before using.
Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers
- Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
- Place the cake in the fridge to chill for 10 to 15 minutes.
Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Spread the remaining buttercream around and top of the cake.
Tip - A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better. - I’ve used an icing comb to create a pattern on the outside but you can choose to create a smooth effect with a bench scraper or a rustic finish with a spatula.
- Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done
Storage
- The cake will stay fresh for up to 3 days at cool room temperature and longer if kept in the fridge.
- It can be frozen for a month in the freezer.
Frequently asked questions
If properly stored, a chocolate fudge cake will last for 3 days at room temperature. It can be kept in the fridge for up to a week. And can be frozen for up to a month. Freezing instructions below
No, this recipe works best with eggs. Perhaps try my tried and tested eggless chocolate cake or eggless chocolate Fudge cake recipes which are both very popular with my visitors on this blog.
No, this recipe works best with all-purpose-flour but you can use my gluten-free chocolate cake recipe instead.
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Classic Chocolate Cake
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Ingredients
Cake (3 x 8-inch round or 2 x 9-inch round cakes)
- 3 ½ cup (435 g) All-purpose flour
- ¾ cup (65 g) Cocoa powder
- 2 tsp Coffee powder
- ¼ cup (60 ml) Water
- 1 ½ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 4 Eggs large
- 1 cup (240 ml) Cooking oil
- 2 cups (400 g) Sugar
- 1 cup (240 ml) Buttermilk
- 2 tsp Vanilla
Swiss meringue buttercream
- 6 (180 g) Egg whites 7 oz
- 1 ½ cups (300 g) White sugar
- ¼ tsp Cream of tartar optional
- 1 lb (450 g) Unsalted butter (4 sticks)
- 2 tsp Vanilla Extract
- ½ tsp Salt
- 2 tsp Cocoa powder
- 2 tbsp Hot water
- 7 oz (200 g) Chocolate (1 cup) melted and cooled
Simple syrup
- ¼ cup (60 ml) Simple syrup
Instructions
Cake
- Preheat the oven to 160 C / 320 F
- Grease and line 3 x 8-inch or 2 x 9-inch round baking pans
- Add coffee to the boiling water to dissolve and set aside to cool.
- In a bowl combine the flour, baking powder, baking soda, cocoa powder, and salt. Set aside
- Thaw eggs on the counter for 10 minutes or place in warm water for 5 minutes Tip - warm eggs will whip better than cold eggs and will reach the ribbon stage faster.
- In the bowl of a stand mixer with the whisk attachment whip the whole eggs. Tip - Start by whipping the eggs on low and increase the speed gradually to medium-high. This way the eggs will have a stronger structure and your baked desserts won't skin in the oven.
- Gradually add the sugar while whipping at the same time. Once all the sugar is in continue to whip for 2 to 3 minutes more.Tip - If the sugar is added too quickly it can cause the eggs to speckle or separate.
- The mixture will be about 3 to 4 times the original volume until you reach a ribbon stage consistency. Tip - ribbon stage is pale, thick, foamy batter. When you lift the whisk the batter falls down in ribbons. Hence the term ribbon stage.
- Next, gradually add in the oil Âwhile whipping at the same time. Followed by the buttermilk and vanilla extract.
- Lastly, add in the flour in three batches – still using the whisk attachment. The batter will look deflated a bit and that's ok. Tip - do not overmix the batter with the flour or you will risk losing all the volume you just created.
- Divide batter equally between the prepared baking pans.Tip - I like to use cake strips to ensure my layer cakes bake flat.
- Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
Swiss meringue buttercream
- See the video - how I make Swiss meringue buttercream
- Cocoa paste - Combine water and cocoa powder until you have a paste. Set aside to cool completely (gives a deeper darker chocolate color to the meringue)
- Melt the chocolate in a microwave-safe bowl or double boiler.
- In the bowl of a stand mixer, place the egg whites and sugar and place it over a pot of simmering water - this is called a double boiler. Tip - the top bowl must not touch the simmering water in the bottom pot or the eggs will cook.
- Using the whisk whip until all the sugar has dissolved and the egg whites are barely warm (about 160 F)
- Take the bowl off the heat and place it on the stand mixer. Whip the egg whites until you have a thick meringue with stiff peaks.
- Let the mixer continue to whip on low until the mixer bowl feels cool to touch.Tip - it is VERY important that the meringue is cool if not the butter will melt.
- Gradually add the butter one cube at a time with the mixer on medium speed. Once all the butter has been added turn the mixer up to medium-high and whip for 2 minutes.
- Finally, add the vanilla extract, cocoa paste, and melted cooled chocolate. Make sure everything is well combined and you have a smooth chocolate buttercream. Set aside until ready to use.
Assemble
- Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Using a bread knife or cake leveler cut the domes off the cake layers
- Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand.
- Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
- Place the cake in the fridge to chill for 10 to 15 minutes.Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Spread the remaining buttercream around and top of the cake.Tip - A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better.
- I’ve used an icing comb to create a pattern on the outside but you can choose to create a smooth effect with a bench scraper or a rustic finish with a spatula.
- Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done.
Recipe Notes
Storage
- The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
- It can be frozen for a month or more.
Tips for making this homemade classic chocolate cake
- Whipping the eggs well with sugar will make the chocolate cake light and airy.
- I have used Dutch-processed cocoa powder but regular cocoa powder would work as well.
- If you make this cake without a stand mixer or hand mixer, use a good whisk and make sure there are no lumps.
- Coffee is a great way to add a light hint of flavor. If you prefer a strong espresso flavor try my Espresso Cake with whipped espresso ganache
Other pan suggestions
If you don’t want to make a layer cake like this,- You can pour this batter into a 9 x 13 pan to make a classic chocolate sheet cake.
- Pour the batter into a well-greased and dusted 12 cup bundt pan for a classic chocolate bundt cake’.
- This recipe can also be baked into 36 beautiful chocolate cupcakes
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Lois Christensen
Looks amazing. Chocolate cake really is the best!
Veena Azmanov
Thank you, Lois
Gloria
Chocolate cake is always a hit. This is perfect for a birthday celebration, or just dessert for the weekend. I don't know anyone who would not love a slice of this.
Veena Azmanov
Thanks, Gloria. Yes, this is always a bit hit here in our family
Marisa F. Stewart
Just looking at the cake I swear has put on 10 pounds. I don't think I'd be able to leave that cake alone. My daughter-in-law has a birthday coming up and she loves chocolate. This is the cake I'm going to make her.
Veena Azmanov
Thanks, Marisa. I hear you. I love cake too and this is an addiction.
Sophie
Your cake makes me crave for some. This looks so professionally decorated and baked. Great work done!
Veena Azmanov
Thanks, Sophie
Tisha
You can't go wrong with a classic chocolate cake. So great for any occasion!
Veena Azmanov
Absolutely, Tisha. Great for any occasion.
Erica Schwarz
This chocolate cake looks delicious! Saving to make for a friend's birthday coming up soon.
Veena Azmanov
Thank you, Erica. you are such a lovely friend
Erica Schwarz
This cake looks divine! Can't wait to try it - thanks for the great instructions.
Veena Azmanov
Thank you, Erica
Jamie
Such a gorgeous cake! The sponge is so light and fluffy and that buttercream looks super silky!
Veena Azmanov
Yes, Jamie. The sponge is light and the buttercream is silky smooth
Suzy
I've shied away from making swiss Meringue Buttercream but your tips and tricks made it come out great!
Veena Azmanov
Thank you, Suzy. SMBC is an addiction. You must try.
Jolina
Can you have enough chocolate cake recipes? Not at all. And this is definitely making it to our recipe box!
Veena Azmanov
Thanks, Jolina.
Denise
Perfection! Your chocolate cake looks moist and delicious. Your cakes always look incredible!
Veena Azmanov
Thank you so much, Denise.
Alexis Dix
I have a question for you. Can I use whole wheat pastry flour with this recipe or any of your cake recipes?
Veena Azmanov
Hey, Alexis. I have not tried substituting the flour with whole wheat - if you do try please let me know in the comments below. Thank you.
Silvia
Hi Veena, thank you so much for sharing your recipes.
I have all your recipes from the online shop.
Both these Classic vanilla and classic chocolate cake are my favorite. These are a big hit with my customers.
So light and airy and so versatile
Thanks so much for all your recipes
Silvia
Veena Azmanov
Thank you so much, Silvia. I am so happy you are enjoying my recipes. Thanks for your support to my online shop and thanks for the lovely feedback
Silvia
Made the Chocolate Birthday Cake yesterday and that is a big winner too. Love that all your recipes are full-proof
Veena Azmanov
Thank you, Silvia. So happy to hear you are enjoying my recipes. Thanks for the feedback.
faiza magram
Hi veena
I tried this recipe for a function at home it was amazing very moist n chocolately .its a great recipe and as always your recipes never fail .i would recomend to any baker to try your recipes believe me u will never be disappointed
Veena Azmanov
Thank you so much Faiza. Appreciate the feedback. So glad you are enjoying my recipes Thanks.