The Ultimate Decadent Chocolate Cake for True Chocolate Lovers

Sydney
Jul 6
1 min read

If you know me, you know I don’t joke around when it comes to dessert, especially chocolate. I’ve always believed that life’s too short for mediocre cake, and if you’re going to indulge, it better be worth every single bite.

That’s exactly why I created this Decadent Chocolate Cake for the true chocolate lovers, the ones who get it. This cake isn’t for the faint of heart. It’s rich, bold, and unapologetically chocolatey… the kind of cake that makes you close your eyes after the first bite and wonder where it’s been all your life.

Perfect for Celebrations… or Random Tuesdays

Yes, this cake looks fancy. Yes, it’s over-the-top. But you don’t need to wait for a special occasion to enjoy it. I’ve made this cake for birthdays, holidays, and even just because I needed a chocolate fix after a long week. Spoil yourself, you deserve it.

Pro tip? Pair it with a scoop of vanilla ice cream or a glass of cold milk for peak chocolate bliss. Or, if you’re like me, enjoy it straight from the fridge the next morning with a cup of coffee. No judgment here.

Room temp EVERYTHING

This recipe works best with room temp buttermilk, eggs and butter. You will be glad you used them.

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

Notes

Preheat oven to 350F and line two 8 inch cake pans with parchment and spray with cake release, set aside. In a bowl whisk together flour, cocoa powder, baking soda, sugar, baking powder, salt and espresso powder, set aside.

In a stand mixer on low, mix together the buttermilk, oil, eggs and vanilla. Add the flour mixture a little at a time until it is fully combined. Reduce the speed and carefully pour in the hot water.

Pour the cake batter evenly between the two cake pans and bake at 350F for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pans for 5 minutes before transferring it to a cooling rack.

While the cakes cool make your frosting. Start by creaming together the cocoa powder and butter. Scrape the sides. alternate adding the heavy cream and powdered sugar until it is combined. turn the speed up on high for 5 minutes or until it is nice and fluffy.

Slice the cakes in half to create 4 layers. fill and cover the layers with the chocolate buttercream. top with your favorite fruit or sprinkles.

Instructions

2 cups all-purpose flour

2 cups granulated sugar

2/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 tsp salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs(at room temp)

1 tablespoon vanilla extract

1 cup boiling water

For the Cake

2 cups unsalted butter(softened)

1 cup unsweetened cocoa powder

7-8 cups of powdered sugar

1/4 cup heavy cream

2 teaspoons vanilla extract

1/2 teaspoon espresso powder

For the Frosting

Decadent Chocolate cake

Head Chef

Sarah Baker

average rating is 5 out of 5

This isn’t your average chocolate cake. It’s the cake you make when you want to impress guests, spoil yourself, or celebrate life’s best moments because some occasions simply demand indulgence.

Servings :

4 Servings

Calories:

813 Calories / Serve

Prep Time

20 min

Bake Time

35 min

Cooling Time

1 hr

Total Time

1 hour 55 min