Traditional Chocolate Cake

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Classic Chocolate Cake

This Classic Chocolate Cake is a timeless home-baking favorite. Dutch-processed cocoa combined with hot water deepens the chocolate flavor, producing a rich, dark cake with a moist, tender crumb. Finished with a luxurious Swiss meringue buttercream, it skips the excessive sweetness of traditional frostings for a smooth, buttery finish that melts effortlessly on the palate.

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🧾 Ingredients

Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup Dutch-processed cocoa powder, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 cup hot water
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Swiss Meringue Buttercream

• 1½ cups unsalted butter, room temperature
• 1½ cups granulated sugar
• 8 oz dark chocolate, melted and cooled
• 5 large egg whites

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👩‍🍳 Instructions

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, dust lightly with cocoa powder, and line the bottoms with parchment paper.
In a stand mixer, whisk together all dry ingredients. In a separate bowl, whisk the wet ingredients, slowly incorporating the hot water. Add the wet mixture to the dry ingredients and mix on medium speed for 2–3 minutes until smooth.

Note: The batter will be thin—this is normal and helps create a moist cake.

Step 2: Bake and Cool

Divide the batter evenly between the prepared pans. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Meringue

In a heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a pot of gently simmering water and whisk continuously for about 3 minutes, until the sugar dissolves and the mixture reaches 160°F (71°C).

Step 4: Finish the Buttercream

Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 5–10 minutes, until stiff, glossy peaks form and the bowl feels cool to the touch. Switch to the paddle attachment and add the butter gradually, mixing until smooth and creamy. Fold in the cooled, melted chocolate.

Step 5: Assemble and Decorate

Place one cake layer on a serving plate and spread about 1 cup of frosting evenly on top. Add the second layer. Apply a thin crumb coat over the entire cake and refrigerate for 20 minutes. Finish with a final layer of frosting, piping decorative swirls or patterns using a 1M tip. Garnish with chocolate curls or sprinkles as desired.