This post may contain affiliate links. Read my disclosure policy. This chocolate cake recipe is soft, moist, fluffy and richly chocolatey. This has become our go-to chocolate cake. It is always a big hit with everyone who tries it – grown ups and children. The Swiss Meringue Buttercream frosting is lighter in sweetness compared to traditional American buttercream which makes the cake really shine with intense chocolate flavor. Wait until you see the next picture. CRAVINGS BIG TIME!! If you have never tried Swiss Meringue Buttercream, learn how to make it here. It pipes beautifully and it sure tastes amazing! I call it wedding cake frosting – it’s just THAT good!
Ingredients for Chocolate Cake Recipe:
2 large eggs, room temperature 1 cup sour cream 1/2 cup canola or extra light olive oil 2 tsp vanilla extract 1 1/2 cups (190 grams) all-purpose flour, *measured correctly 1 cup unsweetened cocoa powder 1 1/2 cups granulated sugar 1/2 Tbsp baking soda 1/2 Tbsp baking powder 1 tsp salt 3/4 cup very warm/hot water 1 Recipe for Swiss Meringue Buttercream Frosting Semi-sweet or milk chocolate bar to grate for decor
How to Make Chocolate Cake Recipe:
Prep: Preheat Oven to 350˚F. Grease 2 (9″ round) cake pans. Grease the sides with butter and line the bottom with parchment paper.
In a large mixing bowl, with an electric mixer, beat together 2 eggs, 1 cup sour cream, 1/2 cup oil and 2 tsp vanilla until smooth.
In a second mixing bowl, sift in 1 1/2 cups flour and 1 cup cocoa powder. Add 1 1/2 cup sugar, 1/2 Tbsp baking soda, 1/2 Tbsp baking powdered and 1 tsp salt and whisk to combine. Add dry ingredients to wet ingredients and whisk until smooth without any lumps, then gradually add 3/4 cup hot water while beating and stir until well combined and smooth.
Divide batter evenly between 2 prepared cake pans and bake at 350˚F for 20-25 minutes (mine was perfect at 23 minutes) or until tops are set and a toothpick comes out clean when inserted into center. Cool cakes in pan for 15-20 minutes then run a thin spatula or knife around the edges to loosen from the pan and gently invert onto cooling rack and let cool completely to room temperature before frosting.
While cakes cool, make your frosting. We used this Swiss Meringue Buttercream frosting. Reserve about 1 cup of frosting to pipe roses or poofs over the top.
How to Assemble Chocolate Cake:
- Carefully place your first layer onto the cake platter and cover with a generous layer of frosting. Gently transfer the next cake layer over the top and frost the top and sides.
- Finely grate a bar of chocolate and pat the crumbs halfway up the side of the cake and sprinkle around the top rim of the cake. Pipe roses or puffs around the top rim of the cake.
If you are a chocolate lover, this chocolate cake recipe is for you! I hope you have a delicious week, my friends!
