Chocolate Cake

Chocolate cake is one of those things that are a hit or miss. I remember, I was not really a fan of chocolate cake growing up and even in recent years I was never really impressed. That is until one day I had a slice of chocolate cake my coworker brought from a bakery near her house and guys it was everything! I was determined to make a similar one myself. Because everyone loves chocolate, it is usually a crowd pleaser. The cake is the perfect chocolate cake because it is moist, flavorful and the buttercream icing is the cherry on top. The first cake I made was just dry and no one likes a dry cake. I did some research, I had used sour-cream in a cake before and thought maybe adding a little sour-cream would do the trick, but finally I decided to try oil and it did just the trick. When I tell you this cake is so moist and has good crumble it is really unbelievable.

One thing I learned while testing out recipes was that coffee is really essential. Now it isn’t a must, but it definitely enhances the flavor of the chocolate. Also if you are worried that the cake will taste like coffee, I promise you that it definitely will not. if you do not use coffee you can use hot water instead and don’t worry the cake still tastes absolutely delicious. I also used dark cocoa powder, I found that the dark chocolate gives it a richer and more intense flavor.

For the buttercream I used regular cocoa powder and for the melted chocolate I used Baker’s semisweet baking chocolate, you can use dark chocolate if you’d like a richer chocolate taste. It is totally up to you which you prefer. You will never have a better tasting chocolate cake. I’m not just saying that because it is my recipe but in all honesty this cake is amazing and its so moist and delectable. I have already made this cake 3 times in the last week. I hope you guys enjoy making this! Please comment below and share with your friends. Tag #sweetemms so I can see your creations and as always, bon appétit mes amies!


Yield: 12 slices

Chocolate Cake

prep time: 30 minscook time: 35 minstotal time: 65 mins

The most perfect chocolate cake with classic chocolate buttercream frosting.


Chocolate Cake
  • 2 cups sugar
  • 1/2 cup oil
  • 2 eggs (room temp)
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/2 baking soda
  • 1 tsp vanilla
  • 1 cup coffee
  • 1 cup buttermilk
  • 2/3 cup dark cocoa (sifted)
  • 1 3/4 cake flour
Chocolate Buttercream
  • 1 1/4 cup butter (room temp)
  • 2 1/2 cup of confectioners sugar
  • 1/3 cup cocoa
  • 5-7 oz of semisweet chocolate melted
  • 1/4 cup of heavy cream
  • 1/4 tsp salt


  1. Preheat oven to 350 F; butter and dust pans with cocoa flour
  2. In a medium bowl, mix eggs, oil, vanilla an buttermilk togeter
  3. In a large bowl, sift flour and cocoa powder together. Add in sugar, salt, baking powder and baking soda together. Add in the wet ingredients into the flour mixture and mix until it is smooth. Scrape down the sides to make sure everything is well incorporated. 
  4. Add in coffee and mix well. The batter will be liquid and thin, pour batter into the dusted chocolate pans and place in oven. Bake the cakes in the middle of the oven for 30-35 mins
  5. Once baked, allow cakes to cool in pan for 10 minutes then let them cool on a wire rack before frosting. 
Chocolate Buttercream
  1. In a microwaveable bowl, melt semisweet chocolate 10 secs at a time, mixing after every 10 secs. Put chocolate to the side to cool down. 
  2. In a bowl, mix butter until fluffy and creamy about 2 mins. Add in 1 cup of the confectioner's sugar and beat until well mixed. Add in the remaining sugar and beat until it is creamy and smooth. Add in vanilla, melted chocolate  and mix until the chocolate is well incorporated. Add the heavy cream a little at a time until you get your desired consistency. If frosting is not thick enough add more confectioner's sugar and add salt and mix. 
  3. Use immediately or store buttercream in in the fridge; If placing in the fridge, be sure to bring to room temperature before using. 
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