The perfect chocolate cake for your next birthday party!
There are 2 types of people in the world. People who like light, fruity desserts. And then…then there are people like us who like rich, chocolatey, stomache ache inducing desserts. We have the perfect stomache ache for you with this perfect chocolate cake!
We know a lot of you probably intended to eat a little bit healthier in 2019 and not continue to eat chips and ice cream for dinner. Guilty. We were committed. Ready to go. Stocked the fridge full of vegetables and spinach. However, then we decided we wanted to make a cake. Not to eat it…no. Just to make it as we haven’t made one in a while. Sure, we would try it. OBVIOUSLY. Just to make sure it is edible before we haul it off to work to ruin everyone else’s resolutions. That was the plan. But, things don’t always go to plan. That’s why half the cake is already gone and may or may not have been a meal replacement for lunch..and dinner.
Cake is a dirty little tease.
We love this cake. So much. Why? Because it is so super chocolate-y that it will for sure satisfy your sweet craving. If you don’t want chocolate on chocolate you could always mix it up and add a vanilla buttercream instead of the chocolate! This chocolate frosting is whipped with heavy cream, so it is a little bit lighter than your typical buttercream but still very rich!
This cake is perfect for a birthday party! Or, a binge watching session on Netflix where you need sustenance for the whole day as you intend to not leave the couch.
We really hope you enjoy this cake!
Perfect Chocolate Cake
Ingredients
For the Cake
- 1 3/4 Cups Flour
- 3/4 Cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp Almond Extract
For the buttercream
- 1 1/2 cup unsalted butter
- 3 3/4 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 3-4 tbspn heavy cream or milk
- 1 tsp vanilla extract
Instructions
For the cake
- Preheat oven to 350 degrees F. Line 3 6 inch pans with parchment paper.
- Beat the oil and sugar together in the bowl of a stand mixer until combined and fluffy. Add the eggs one at a time. Beating after each addition. Add in vanilla and almond.
- In a separate bowl, whisk together the flour, baking powder, baking soda and cocoa powder. Slowly add 1/3 of the dry ingredients to the wet ingredients. Alternate with milk until all milk and dry ingredients are combined.
- Once combined slowly pour in your coffee. The batter WILL be very thin. This is okay!
- Evenly divide the batter between the 3 pans and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool in pans for 10 minutes before flipping onto a cooling rack.
For the buttercream
- Cream the butter in the bowl of a stand mixer fitted with the paddle attachment until smooth. Slowly add in the powdered sugar and cocoa powder. Add in vanilla.
- Add in heavy cream or milk a tablespoon at a time until the desired consistency is reached. Continue to beat until light and fluffy.
Assembly
- Level your cakes so they are flat and even in height. Place one cake on your cake board and frost the top. Place another cake on top and frost. Continue with the last layer.
- Frost the outside of the cake lightly and place in the fridge for 15 minutes to harden a little. This will make the cake easier to completely frost as the crumbs will not get everywhere.
- Generously frost the outside of the cake.