Ultimate Chocolate Cake Recipe | with Chocolate Sponge Cake & Chocolate Buttercream

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber; cake flour is often cheaper.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index; brown sugar is often less expensive.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat and adds moisture; canola oil is often cheaper.

Welcome to the kitchen and introduction to the recipe.

Add 9 large eggs to the mixer bowl and bring them to room temperature.

Whisk the eggs until very light and fluffy, almost white in color, for about 10 minutes.

Add 1 cup plus 2 tablespoons of white granulated sugar to the eggs and mix until combined.

Add 1 teaspoon of vanilla extract to the egg mixture and whisk for about 30 seconds.

In a small bowl, combine 1 and 1/4 cups of all-purpose flour, 1/3 cup of dark cocoa powder, and 1 and 1/2 teaspoons of baking powder; toss together.

Transfer the whisked eggs to a large bowl and sift the dry ingredients in small batches, folding gently to incorporate.

Portion the cake batter into five lined 8-inch cake pans using a kitchen scale for accuracy.

Bake the cake layers in a preheated oven for 18 to 20 minutes until the tops are set.

Once baked, let the cake layers cool.

Prepare the buttercream by whisking 4 sticks (2 cups) of softened unsalted butter on high speed for 5 to 7 minutes until light and fluffy.

Add 1/2 teaspoon of vanilla extract, sweetened condensed milk (adding a little at a time), and 2 tablespoons of dark cocoa powder to the butter, whisking to combine.

Make the chocolate syrup by combining 1 cup of semi-sweet chocolate chips with 1 cup of hot heavy cream, whisking until melted.

Optionally, add 1 tablespoon of gold rum to the chocolate syrup for flavor.

Pour the chocolate syrup into a dispenser bottle for easy application.

Assemble the cake by peeling back the parchment paper from each layer, soaking each layer generously with chocolate syrup, and spreading a layer of chocolate frosting on top.

Frost the top and sides of the cake, smoothing it out with a flat spatula.

Refrigerate the cake for about 20 minutes to let the buttercream set.

Transfer remaining frosting into a pastry bag for garnishing the top of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens