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Scrumptious Chocolate Cake

Course Dessert
Cuisine American
Keyword cake, chocolate
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 921kcal
Author Oriana Romero

Ingredients

Chocolate Cake Batter:

  • 1 1/2 cups boiling water
  • 1 1/2 tablespoon instant espresso coffee
  • 3 oz dark chocolate, chopped
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated white sugar
  • 1 1/2 cups dark brown sugar
  • 1 1/2 cups natural cocoa powder
  • 2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 3/4 cup corn oil (or any other flavorless oil)
  • 1 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract

Chocolate Frosting:

  • 4 egg whites, at room temperature
  • 1 cup sugar
  • Pinch of salt
  • 1 lb (4 sticks) unsalted butter, at room temperature and cut into small cubes
  • 2 teaspoon pure vanilla extract
  • 4 1/2 oz dark chocolate, melted

Instructions

  • Preheat the oven to 300º F. Spray 3 9-inches pans with baking spray. Set aside.
  • In a small bowl mix the boiling water and the instant espresso coffee until combined. Add chopped dark chocolate and stir until the chocolate is melt. Set aside.
  • In a large mixing bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until everything is well incorporated. Set aside.
  • With an electric mixer beat the eggs on medium-high speed until they are well blended, about 2 minutes. Add the coffee and chocolate mixture, oil, buttermilk vanilla, and almond extract and beat for an additional 30 seconds. Add the dry ingredients mixture, about a cup at a time. Beat until all the dry ingredients are incorporated.
  • Divide the batter in 3 and pour into the previously prepared pans. Bake in the oven 30 – 40 minutes or until a skewer inserted in the center comes out clean.
  • Remove from the oven and allow to cool for 10 min in the pan before inverting onto a wire rack to cool completely.

While the cakes cool prepare the frosting:

  • Beat- with the wire attachment- the egg whites to a stiff peak at high speed. Add sugar and salt and continue beating for 2 minutes. Add a few cubes of butter at the time, do not add more butter until the previous one is fully incorporated, continue to add butter until it has all been added. The mix will look curdled but don't worry! With the paddle attachment on your mixer continue beating and add the vanilla and melted chocolate; continue mixing until everything is well incorporated and look smooth and creamy.
  • If your cakes are not even you can cut them with a wire cake cutter. Just set your cake on a flat, level surface. Hold the cake cutter by the handle and pull it evenly through the cake. The cake has to be completely cool to do this or it may crumble.
  • Place the first cake on the platter or cake stand and frost. Add some frosting on top (about 1 cup) and spread evenly. Do the same with the 2nd and 3rd layer. Finally, put the rest of the medium-high over it, spreading evenly and working your way down the sides until you have a thin layer of frosting over the entire cake.

Notes

If you do not have a cake cutter... do not worry! In the old days, my grandmother used a nylon thread for leveling cakes.
 
 
To melt chocolate: Place chocolate in a microwave-safe medium bowl. Run the microwave for 20 sec. Stir. Run it again for 20 more sec. Stir. Return it to the microwave and repeat until small lumps remain, remove and continue to stir to complete melting. Don’t set more than 20-seconds at the time to prevent scorching.
 

Adapted from Eat the Love

Nutrition

Calories: 921kcal | Carbohydrates: 107g | Protein: 10g | Fat: 54g | Saturated Fat: 27g | Cholesterol: 125mg | Sodium: 524mg | Potassium: 468mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1055IU | Calcium: 157mg | Iron: 3.4mg