buttermilk chocolate cake

This is the BEST Chocolate Cake Recipe! Fudgy, chocolatey, moist, and made completely from scratch! Be sure to check out the VIDEO at the bottom of the recipe!

The BEST Chocolate Cake Recipe

all-purpose flour ((205 grams))

brown sugar (packed (200 grams))

sugar ((200 grams))

natural cocoa powder

baking soda

salt

unsalted butter (melted (113 grams))

canola oil ((may substitute vegetable oil) (118 milliliters))

eggs egg

vanilla extract

buttermilk¹

semisweet chocolate chips ((170 grams))

unsalted butter (softened to room temperature (226 grams))

sugar ((320 grams))

Tablespoons heavy cream ((30 milliliters))

mini chocolate chips (optional)

Preheat oven to 350F (175C) and prepare two deep 8&quot; round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.&nbsp;

Add melted butter and oil, stir well.

Add eggs and egg yolk, one at a time, stirring well after each addition. &nbsp;Pause occasionally to scrape down sides and bottom of bowl.

Stir in vanilla extract. &nbsp;Gradually add buttermilk and stir well.

Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

Evenly divide batter between prepared pans. &nbsp;Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).

Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).

Cream room temperature butter with an electric mixer. &nbsp;Stir in slightly cooled chocolate and beat well.

Gradually add sugar, scraping down the sides and bottom of bowl occasionally.

Sprinkle in salt and vanilla extract, stir well.

Gradually add heavy cream, increase speed to high and beat for 1 minute.

Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. &nbsp;Top with second cake round and evenly frost cake. &nbsp;Slice and serve.

Chocolate Buttercream Frosting

https://www.youtube.com/watch?v=rXpWiuHpNhg

This is the BEST Chocolate Cake, and it's made completely from scratch! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓

Fudgy, moist, and so richly chocolatey, you're going to want to save this one! Check out the printable recipe below to find ingredient measurements in grams!

___­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓___

PRINTABLE RECIPE: https://sugarspunrun.com/chocolate-cake/

Chocolate Frosting: https://sugarspunrun.com/favorite-chocolate-frosting-recipe/

Cake Pans (Affiliate Link): https://amzn.to/2NFn9q5
Kitchen Scale (Affiliate Link): https://amzn.to/2EtNmUe

Ingredients
1 3/4 cup all-purpose flour (205g)
1 cup brown sugar packed (200g)1 cup sugar (200g)
3/4 cup natural cocoa powder (I do not recommend substituting Dutch processed) (75g)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter melted (113g)
1/2 cup canola oil (may substitute vegetable oil) (118ml)
2 large eggs + 1 egg yolk room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup hot coffee² (or 1 teaspoon instant coffee dissolved into 1/2 cup hot water) (118ml)

Instructions
Preheat oven to 350F (175C) and prepare two deep 8" round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 
1.  00:23  In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt. 

2.  01:07  Add melted butter and oil, stir well.

3.  01:36  Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down sides and bottom of bowl.Stir in vanilla extract.  Gradually add buttermilk and stir well.

4.  02:26  Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

5.  03:54  Evenly divide batter between prepared pans.  Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

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The BEST Chocolate Cake

This old-fashioned buttermilk chocolate cake requires just one bowl and a whisk! You&#039;ll love the moist texture and the rich, fudgy icing.

One-Bowl Buttermilk Chocolate Cake

all-purpose flour

sugar

cocoa powder

baking powder

eggs

vegetable oil

whole buttermilk, shaken

water

(1 stick) salted butter

confectioners’ sugar, sifted

Preheat oven to 350° F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. Set aside.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, oil and buttermilk; whisk well to combine. Add the hot water and whisk until the batter is smooth.

Transfer the batter to the prepared baking pan. Tap gently on the counter to release air bubbles.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

BAKE THE CAKE:

Melt the butter in a saucepan over medium-low heat. Whisk in the cocoa powder, cook over low heat for 2 minutes (do not let it boil). Remove from the heat. Add the powdered sugar and buttermilk, whisking until smooth. Add the vanilla; whisk to combine. The icing should be a thick, spreadable consistency, so if you need to thin the icing, add extra buttermilk, one tablespoon at a time.

Spread the icing on the cool cake. Let the icing cool and set before slicing and serving.

MAKE THE ICING:

This buttermilk chocolate cake is a rich, fudgy, decadent and super moist homemade cake topped with a glossy chocolate frosting. Make this old-fashioned chocolate cake in one bowl with a whisk. This is the best chocolate cake for birthdays, holidays, family gatherings or as a simple, but indulgent dessert.

Buttermilk Chocolate Cake

(240 g) all purpose flour

(400 g) granulated sugar

½ cup (40 g) unsweetened cocoa powder

1½ tsp baking soda

tsp baking powder

(118 ml) melted butter

(118 ml) canola oil

(237 ml) buttermilk, room temperature

¾ cup (170 g) unsalted butter

(79 ml) buttermilk, room temperature

tsp vanilla extract

Preheat

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.

Whisk

In a large mixing bowl, whisk the all purpose flour, cocoa powder, sugar, baking soda, baking powder and salt until well combined.

Whisk in the oil, melted butter, eggs, and buttermilk until well combined. Carefully whisk in the warm water until well combined. Pour the chocolate buttermilk cake into the prepared cake pan.

Bake

Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool

Cool the buttermilk cake in the cake pan for 15-20 minutes. Using the parchment paper, gently lift the cake out of the pan to continue cooling on a cooling rack. While the cake cools, make the chocolate buttermilk frosting.

Melt

Melt the butter in a sauce pan over low heat. Once the butter has melted, whisk in the cocoa powder and cook over low heat for about 1 minute. This helps to bloom the cocoa powder for even more chocolate flavor. Remove the pan from the heat.

Whisk in the buttermilk, powdered sugar and vanilla extract until smooth and well combined.

Pour

Transfer the cooled chocolate buttermilk cake back into the cake pan or onto a serving dish. Pour and spread the buttermilk chocolate frosting onto the cooled cake. Allow the frosting to set, slice the moist chocolate cake and enjoy!

Super moist , fluffy and delicious! The frosting is so incredible I could eat it by itself .

I have made this cake twice now and it is absolutely delicious. I love the strong chocolate flavor and how fudgy it gets after it has chilled for a bit. Anyone I’ve served it to has also loved it. A perfect way to use up buttermilk!

Really delicious cake for chocolate lovers like myself. It’s extremely chocolatey. Definitely needs some vanilla ice cream on top to cut it :) I was worried the batter looked too runny (actually worried that I’d left out some flour) but it was perfectly baked at the low end of the bake time.

This is easily the best chocolate cake recipe I have ever made.  Moist, perfectly balanced, and just all around GOOD.  I will be making this again soon.  I have been searching for the ‘perfect’ chocolate cake recipe, and I think I just found it!  Truly a keeper.

A rich, super moist chocolate cake that’s easy to make from scratch and perfect for birthdays and celebrations. Its a chocolate lovers dream!

Best Chocolate Cake Recipe (Super Moist &amp; Fudgy)

(220 grams) all purpose flour

(75 grams) unsweetened cocoa powder

(400 grams) granulated white sugar

tsp baking soda

(240 grams) buttermilk

(120 grams) hot brewed coffee (or hot water)

(56 grams) melted salted butter ((unsalted works too))

(56 grams) neutral oil

eggs (at room temperature)

oz (170 grams) semisweet chocolate (finely chopped)

½ cup (120 grams) heavy cream

¼ cup (25 grams) unsweetened cocoa powder

(170 grams) salted butter (softened)

(180 grams) powdered sugar

¼ tsp fine sea salt

vanilla bean paste

Preheat Oven: Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pan.

Combine

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Add the eggs one at a time to the dry ingredients, mixing well after each addition.

Incorportate

Add the buttermilk, oil, melted butter, and vanilla extract to the bowl. Mix until the batter is well combined.

Slowly pour in the hot brewed coffee, mixing gently until it’s fully incorporated. The batter will be thin, which is normal.

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

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

Heat

Heat the heavy cream in a small saucepan (or microwave) until steaming (do not boil).

Combine the cocoa powder and chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk until fully melted and smooth. Set aside and allow the mixture to cool to room temperature.

Beat

In a stand mixer or large bowl using a hand mixer, beat the butter on medium-high speed for 3–4 minutes, until pale, creamy, and fluffy.

Gradually

With the mixer on low speed, gradually add the cooled chocolate mixture to the whipped butter.

Increase

Once incorporated, increase speed to medium-high and beat for 2–3 minutes, until the frosting lightens in color and becomes fluffy and smooth.

Add the powdered sugar, salt, and vanilla.

Beat on low until combined, then on medium-high for 1–2 minutes until fully whipped and glossy. If the frosting is too thin, refrigerate it for 15 minutes, then beat again. Frost onto your cake and enjoy!

Chocolate Fudge Frosting

Just showing more love on your page Justin! Made this with my toddler and we were dancing unwillingly after the first bite! Super easy and ridiculously delicious! It’s a cake that literally makes you smile! Enjoyed it to the max!!! Thanks again!

I want to make this for my husband on his birthday, but in a rectangular form (like a casserole dish), do I need to double the recipe or will it yield enough as is?

Im not sure what I did wrong. The cakes collapsed in the center. I did use a stand mixer. I checked my baking powder and it was still in date. The taste was really good, but had to throw it out because of the collapse.

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