Chocolate Cake
Chocolate Cake
Ingredients
For the Chocolate Cake
- 3 cups all-purpose flour
- 3 cups sugar
- 1 1/8 cups unsweetened cocoa powder
- 3 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons fine salt
- 1 1/2 cups buttermilk, room temperature
- 3/4 cup avocado oil or neutral oil
- 3 large eggs
- 3 teaspoons vanilla extract
- 1 1/2 cups hot coffee
For the Chocolate Fudge Filling & Topping
- 4 cans sweetened condensed milk
- 1 1/4 cups heavy cream
- 1 cup cocoa powder, sifted
- 4 tablespoons unsalted butter
- 1 pinch salt
For the Chocolate Milk to Drizzle Over Cakes
- 1 cup whole milk
- 2 tablespoons unsweetened cocoa powder, sifted
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
For Decoration
- as needed chocolate shavings or crushed chocolate pieces
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, whisk together the dry ingredients for the cake: all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt.
⏱️ 5 min
- 3
In a separate bowl, whisk together the wet ingredients for the cake: room temperature buttermilk, avocado oil or neutral oil, large eggs, and vanilla extract.
⏱️ 5 min
- 4
Pour the whisked wet ingredients into the dry ingredients and mix with a whisk until just combined.
⏱️ 2 min
- 5
Stir in the hot coffee until the batter is smooth and well incorporated.
⏱️ 3 min
- 6
Divide the batter evenly among the three prepared 9-inch pans.
⏱️ 2 min
- 7
Bake for 22–25 minutes, or until a toothpick inserted into the center of a cake comes out with moist crumbs.
⏱️ 25 min•🌡️ 350
- 8
Cool the cakes completely in their pans on a wire rack, then invert them onto the cooling rack to fully cool. This will take at least 60 minutes.
⏱️ 60 min
- 9
Once cooled, carefully slice each cake horizontally into 2 layers, creating a total of 6 cake layers. (Alternatively, you can make a 3-layer cake by not slicing the layers).
⏱️ 10 min
- 10
To make the chocolate fudge, in a saucepan (with the heat off), combine sweetened condensed milk and sifted cocoa powder. Mix with a spatula until the cocoa powder is fully combined and no lumps remain.
⏱️ 5 min
- 11
Turn the heat on to medium. Add heavy cream, unsalted butter, and a pinch of salt to the saucepan.
⏱️ 1 min
- 12
Cook over medium heat, stirring constantly with a spatula, for 10–12 minutes, or until the mixture thickens significantly and you can see the bottom of the pan when dragging the spatula across.
⏱️ 12 min
- 13
Remove the fudge from the heat and cool slightly before using for assembly. This will take about 30 minutes.
⏱️ 30 min
- 14
To make the chocolate milk drizzle, in a bowl, combine whole milk, sifted unsweetened cocoa powder, sugar, vanilla extract, and a pinch of salt. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min
- 15
Place the first leveled cake layer onto a cake stand or serving plate.
⏱️ 1 min
- 16
Drizzle the cake layer generously with the prepared chocolate milk.
⏱️ 1 min
- 17
Spread a layer of the slightly cooled chocolate fudge filling evenly over the drizzled cake layer using an offset spatula.
⏱️ 2 min
- 18
Place the next cake layer on top, drizzle with chocolate milk, and spread with chocolate fudge. Repeat this process for all 6 cake layers, stacking them.
⏱️ 10 min
- 19
Once all layers are stacked and filled, apply a thin layer of chocolate fudge over the entire outside of the cake (top and sides) to create a crumb coat. Smooth it with an offset spatula or bench scraper.
⏱️ 5 min
- 20
Allow the crumb coat to set for about 30 minutes (chilling in the refrigerator is recommended).
⏱️ 30 min
- 21
Apply a generous final layer of the chocolate fudge over the entire cake, smoothing the top and sides to create a neat finish.
⏱️ 5 min
- 22
Sprinkle chocolate shavings (or crushed chocolate pieces) over the top and sides of the cake for decoration.
⏱️ 2 min
- 23
The cake is now ready to be sliced and served.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cake
For the Chocolate Cake
- 3 cups all-purpose flour
- 3 cups sugar
- 1 1/8 cups unsweetened cocoa powder
- 3 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons fine salt
- 1 1/2 cups buttermilk, room temperature
- 3/4 cup avocado oil or neutral oil
- 3 large eggs
- 3 teaspoons vanilla extract
- 1 1/2 cups hot coffee
For the Chocolate Fudge Filling & Topping
- 4 cans sweetened condensed milk
- 1 1/4 cups heavy cream
- 1 cup cocoa powder, sifted
- 4 tablespoons unsalted butter
- 1 pinch salt
For the Chocolate Milk to Drizzle Over Cakes
- 1 cup whole milk
- 2 tablespoons unsweetened cocoa powder, sifted
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
For Decoration
- as needed chocolate shavings or crushed chocolate pieces
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, whisk together the dry ingredients for the cake: all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt.
⏱️ 5 min - 3
In a separate bowl, whisk together the wet ingredients for the cake: room temperature buttermilk, avocado oil or neutral oil, large eggs, and vanilla extract.
⏱️ 5 min - 4
Pour the whisked wet ingredients into the dry ingredients and mix with a whisk until just combined.
⏱️ 2 min - 5
Stir in the hot coffee until the batter is smooth and well incorporated.
⏱️ 3 min - 6
Divide the batter evenly among the three prepared 9-inch pans.
⏱️ 2 min - 7
Bake for 22–25 minutes, or until a toothpick inserted into the center of a cake comes out with moist crumbs.
⏱️ 25 min•🌡️ 350 - 8
Cool the cakes completely in their pans on a wire rack, then invert them onto the cooling rack to fully cool. This will take at least 60 minutes.
⏱️ 60 min - 9
Once cooled, carefully slice each cake horizontally into 2 layers, creating a total of 6 cake layers. (Alternatively, you can make a 3-layer cake by not slicing the layers).
⏱️ 10 min - 10
To make the chocolate fudge, in a saucepan (with the heat off), combine sweetened condensed milk and sifted cocoa powder. Mix with a spatula until the cocoa powder is fully combined and no lumps remain.
⏱️ 5 min - 11
Turn the heat on to medium. Add heavy cream, unsalted butter, and a pinch of salt to the saucepan.
⏱️ 1 min - 12
Cook over medium heat, stirring constantly with a spatula, for 10–12 minutes, or until the mixture thickens significantly and you can see the bottom of the pan when dragging the spatula across.
⏱️ 12 min - 13
Remove the fudge from the heat and cool slightly before using for assembly. This will take about 30 minutes.
⏱️ 30 min - 14
To make the chocolate milk drizzle, in a bowl, combine whole milk, sifted unsweetened cocoa powder, sugar, vanilla extract, and a pinch of salt. Whisk until all ingredients are well combined and the sugar is dissolved.
⏱️ 3 min - 15
Place the first leveled cake layer onto a cake stand or serving plate.
⏱️ 1 min - 16
Drizzle the cake layer generously with the prepared chocolate milk.
⏱️ 1 min - 17
Spread a layer of the slightly cooled chocolate fudge filling evenly over the drizzled cake layer using an offset spatula.
⏱️ 2 min - 18
Place the next cake layer on top, drizzle with chocolate milk, and spread with chocolate fudge. Repeat this process for all 6 cake layers, stacking them.
⏱️ 10 min - 19
Once all layers are stacked and filled, apply a thin layer of chocolate fudge over the entire outside of the cake (top and sides) to create a crumb coat. Smooth it with an offset spatula or bench scraper.
⏱️ 5 min - 20
Allow the crumb coat to set for about 30 minutes (chilling in the refrigerator is recommended).
⏱️ 30 min - 21
Apply a generous final layer of the chocolate fudge over the entire cake, smoothing the top and sides to create a neat finish.
⏱️ 5 min - 22
Sprinkle chocolate shavings (or crushed chocolate pieces) over the top and sides of the cake for decoration.
⏱️ 2 min - 23
The cake is now ready to be sliced and served.