This decadent dessert is a moist, rich marvel bound to delight chocolate lovers. With cocoa and buttermilk notes, its layered structure rivals favorite chocolate tower cakes. As a Best Homemade Chocolate Cake and a Gourmet Chocolate Cake Recipe, it unveils irresistible flavors that promise an enticing experience with every bite.

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I love baking and this Ultimate Homemade Chocolate Cake is one of my favorite recipes ever. I discovered that using 2 cups all-purpose flour, 2 cups granulated sugar, and 3/4 cup unsweetened cocoa powder gives the cake an amazing structure while keeping it moist.

The recipe also calls for 2 tsp baking soda, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 large eggs that contribute to its rich taste and good protein content. Plus, adding 1 cup boiling water (or even hot coffee for extra flavor) makes the cake extra soft and fudgy, almost like the famous Chocolate Tower Cake from that well-known restaurant.

For the frosting, the ingredients such as 1 cup unsalted butter, 3 1/2 cups powdered sugar, and 1/2 cup unsweetened cocoa powder help in making a gourmet finish that pairs perfectly with the lightness of the cake. This recipe is a great take on a gourmet American chocolate cake that anyone can enjoy.

Why I Like this Recipe

I like this recipe because:
1. I love how moist the cake turns out every single time.
2. I really enjoy that it tastes just like the Cheesecake Factory’s Chocolate Tower Cake.
3. I appreciate how easy and straightforward the whole process is.
4. I’m a big fan of the rich, creamy frosting that makes every bite so decadent.

This Ultimate Homemade Chocolate Cake is seriously the best recipe ever! Its super moist and honestly really easy to whip up, which makes it my go-to for impressing friends. The flavor totally reminds me of that famous Chocolate Tower Cake from the Cheesecake Factory and that just blows my mind every time I taste it. I mean, who wouldn’t want a cake that’s both delicious and simple to make?

Ingredients

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All-purpose flour is the backbone of the cake, providing structure and essential carbohydrates for energy.
Granulated sugar gives the cake its sweet kick while adding loads of simple carbs that fuel your day.
Unsweetened cocoa powder delivers a deep chocolate flavor and antioxidants that can be a nice bonus.
Buttermilk introduces a tangy flavor and tenderness to the crumb while also offering a protein boost.
Eggs help bind the batter together and add protein to keep the texture light and fluffy.
Unsalted butter used for the frosting creates a rich, creamy finish with a subtle dairy taste.

Ingredient Quantities

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk (room temp)

1/2 cup vegetable oil

2 large eggs (room temp)

2 tsp vanilla extract

1 cup boiling water (or hot coffee for extra flavor)

1 cup unsalted butter, softened (for frosting)

3 1/2 cups powdered sugar (for frosting)

1/2 cup unsweetened cocoa powder (for frosting)

2 tsp vanilla extract (for frosting)

2-3 tbsp heavy cream (for frosting)

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch round cake pans then lightly dust them with flour.

2. In a large bowl mix together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt.

3. In a separate bowl whisk 1 cup buttermilk, 1/2 cup vegetable oil, 2 large room temp eggs and 2 tsp vanilla extract until well combined.

4. Slowly stir the wet ingredients into the dry mixture until just combined, being careful not to overmix.

5. Mix in 1 cup boiling water (or hot coffee for extra flavor) gradually so the batter becomes smooth and a little runny.

6. Pour the batter evenly into the prepared pans and bake for about 30 to 35 minutes until a toothpick inserted in the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes then transfer them to a wire rack to cool completely.

8. For the frosting beat 1 cup unsalted butter until creamy then gradually add 3 1/2 cups powdered sugar and 1/2 cup unsweetened cocoa powder until the mixture is light and fluffy.

9. Stir in 2 tsp vanilla extract and add 2 to 3 tbsp heavy cream a little at a time until you get your desired creamy consistency.

10. Spread the frosting between the layers and over the top and sides of the cake then enjoy your moist, delicious homemade chocolate cake!

Equipment Needed

1. An oven (set it to 350°F)
2. Two 9-inch round cake pans
3. One large mixing bowl (for the dry ingredients)
4. A second bowl (for the wet ingredients)
5. Measuring cups and measuring spoons
6. A whisk (for combining the wet ingredients)
7. A spatula or mixing spoon (to gently fold the batter)
8. A container or cup (for boiling water or hot coffee)
9. A hand mixer or stand mixer (for creaming the butter when making frosting)
10. A wire cooling rack (for cooling the cakes properly)
11. A toothpick (to test the doneness of the cakes)

FAQ

Q: What do I do if I dont have buttermilk?

A: You can make your own by mixing 1 cup of milk with a tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles a bit.

Q: Can I use hot coffee instead of boiling water?

A: Yep, using hot coffee is a great way to amp up the chocolate flavor in your cake. Just make sure it's really hot when you mix it in.

Q: Do i have to use both baking soda and baking powder?

A: Yes, both help the cake rise well, but if you only have one the texture may be a bit off. Its best to follow the recipe.

Q: Can I freeze the cake after baking?

A: Sure, you can freeze the cake layers in an airtight container for up to 3 months. Thaw them in the fridge overnight before frosting.

Q: How do I get a smooth buttercream for the frosting?

A: Make sure your butter is softened and beat it for a few minutes until its super smooth. Gradually add powdered sugar, cocoa, vanilla and cream, beating in between.

Ultimate Homemade Chocolate Cake Recipe Substitutions and Variations

Buttermilk: Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes to substitute for buttermilk
Vegetable oil: You can use melted butter, coconut oil, or even applesauce if you want a different twist in your cake
Granulated sugar: Try coconut sugar instead if you’re looking for a natural sweetener, though it might slightly alter the taste
Heavy cream for frosting: Whole milk can work as a substitute, but you may need to mix it with a bit of butter to achieve the same creaminess
All-purpose flour: For a healthier option, whole wheat or spelt flour may be used, but expect the texture to be a bit denser

Pro Tips

1. Make sure all your wet ingredients like buttermilk and eggs are at room temp before you start – this helps the batter mix together more evenly and gives you a better texture.
2. Be super careful not to overmix when you add your wet ingredients into the dry ones; stirring too much can make the cake tough and heavy.
3. When adding the boiling water (or hot coffee), do it slowly and stir gently so the batter gets that runny consistency it needs for a moist cake.
4. For the frosting, add the heavy cream little by little until you reach the creamy texture you like – it’s easy to end up with a frosting that’s either too thick or too runny if you rush it.