Best Chocolate Cake

Basically the best chocolate cake I've ever had at any one time. Rich, ultra soggy, feathery and this chocolate buttercream is simply divine!


    • Margarine and flour three 8-inch cake tray. I enthusiastically prescribe the use of cake strips for a more even heat. Filter the dry fixings (count the sugar) into the bowl of a blender and compete to make the cake. 
    • Put the wet attachments in a large bowl and mix together. 
    • Include the wet fixings with the dry fixings. Accelerate the link at this point to level 2 for two minutes. Circulate player just to the three skillet and heat for about 35-40 minutes at 350F or until a toothpick embedded in the inside tells the truth. I prescribe the swinging of the shell partly by the heat. Let the time for 10 minutes at this point change to wire racks to cool down completely. 
    • In a small bowl of half-sweet chocolate with 2 tablespoons of cream at this point microwave for 40 seconds to consolidate half power. Mix at this point in a safe place to join. Whip the margarine for about 5 minutes using a rowing joint (in an excellent blender). Gradually beat into the confectioner's sugar. Include the cream. 
    • Gradually mix into the 1/4 cup of cocoa powder. Include the salt. You may include the discretionary vanilla and coffee in this progression. Mix until you have a soft, even consistency. Beat in the liquefied and chilled chocolate ganache.


    For the Cake

    • 1/2 cup sour cream (120mL)
    • 1 cup buttermilk (236mL)
    • 3 large eggs
    • 1 1/2 cup strong hot coffee (355mL) (Use a Moka pot so it's basically espresso)
    • 3/4 cup vegetable oil (177mL)
    • 1 tbs vanilla extract (13mL)
    • 3 cup all-purpose flour (360g)
    • 2 2/3 cup granulated sugar (533g)
    • 1/2 cup cocoa powder (50g)
    • 1 1/2 tsp baking powder (4.8g)
    • 1 tbs baking soda (14.3g)
    • 1 tsp kosher salt (5.7g)

    For the Chocolate Buttercream:

    • 1 1/2 lb confectioner's sugar
    • 1 1/2 cup unsalted butter (338g) room temperature
    • 1/4 cup heavy whipping cream (60mL)
    • 1/4 cup Cocoa powder (25g)
    • 1 tsp vanilla (5mL) optional
    • 1 tsp espresso (5ml) optional
    • 1/4 tsp salt (1.5g)
    • 1/4 cup semi-sweet chocolate (45g)

    For the Decoration:

    • 1/4 cup cacao nibs (about 60 grams)


    For the Cake:

    • Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
    • Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
    • Add the wet ingredients into a large bowl and whisk together.
    • Add the wet ingredients the dry ingredients. 
    • Whisk to combine then mix on level 2 for two minutes.
    • Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
    • Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

    For the Chocolate Buttercream:

    • In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. 
    • Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
    • Beat in the confectioner’s sugar slowly.
    • Add the cream.
    • Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. 
    • You may add the optional vanilla and espresso at this step. 
    • Mix until you have a fluffy, even consistency.
    • Beat in the melted and cooled chocolate ganache. 

    For the Assembly:

    • Pipe chocolate buttercream between each layer.
    • Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
    • Add a smooth coat of chocolate buttercream to the surface of the cake. 
    •  Use an 869 tip to pipe dollops on top.
    •  Press cocoa nibs to the bottom of the cake (or the entire side, if desired).