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–+ servings
A cake on a cake board

8-inch Best Chocolate Cake EVER!

Author: Veena Azmanov
Prep Time: 20 mins
Cook Time: 35 mins
Frosting time: 30 mins
Total Time: 1 hr 25 mins
Coooking Temperature: 325°F/ 165°C/ Gas Mark 3
Calories: 429kcal
Adjust Servings Here: 12 servings

Description

This is my best chocolate cake ever! it is an oil-based cake made with cocoa powder and whipped eggs for that light and airy texture. Frosted with a smooth, velvety, and rich chocolate Swiss meringue buttercream this is a surprisingly simple and easy layer cake to make.

Ingredients 

Chocolate cake (2 or 3 x 8-inch round or 2 x 9-inch round cakes)

Chocolate Swiss meringue buttercream

  • 6 (180 g) Egg whites
  • 1 ½ cups (300 g) White sugar
  • ¼ teaspoon Cream of tartar optional
  • 1 lb (450 g) Unsalted butter
  • 2 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 2 teaspoon Cocoa powder
  • 2 tbsp Hot water
  • 7 oz (200 g) Chocolate melted and cooled

Simple syrup

Instructions

Chocolate cake

  • Preheat the oven to 325°F/ 165°C/ Gas Mark 3
  • Grease and line (2 or)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.
  • Dry ingredients - 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
    Pro 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.
    Pro 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.
    Pro 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.
    Pro 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 ­while whipping at the same time. Followed by the buttermilk, coffee, 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.
    Pro 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.
    Pro 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

Chocolate 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.
    Pro 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.
    Pro 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.
    Pro 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 next layer followed by more buttercream, then the final layer.
  • Place the cake in the fridge to chill for 10 to 15 minutes.
    Pro 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 on the top of the cake.
    Pro tip - A straight-edge spatula for the top, an offset spatula, and a 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

  • 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
Freezing instructions - Freeze it on a tray for an hour or two then wrap well in cling/plastic wrap, followed by the parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.

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

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.

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

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