Description
A decadent dessert with a rich dark chocolate cake paired with smooth milk chocolate buttercream, offering the perfect balance of chocolate depth and sweetness.
Ingredients
- For the dark chocolate cake:
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
- 4 oz dark chocolate, chopped (or dark chocolate chips)
- For the milk chocolate buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk chocolate chips, melted
- 2 tsp vanilla extract
- 1–2 tbsp heavy cream (as needed for consistency)
Instructions
- For the Dark Chocolate Cake:
-
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, microwave the chopped dark chocolate in 20-second intervals, stirring in between, until fully melted and smooth. Once melted, mix the chocolate into the cake batter.
- Slowly add the hot water to the batter, mixing until smooth. The batter will be thin, but that’s okay—it creates a moist cake.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and allow to cool completely on a wire rack.
- For the Milk Chocolate Buttercream:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3-4 minutes.
- Gradually add the powdered sugar and cocoa powder, beating on low speed to combine. Once combined, increase the speed and continue beating until smooth.
- Mix in the melted milk chocolate and vanilla extract until fully incorporated.
- If the buttercream is too thick, add 1 tablespoon of heavy cream at a time until the buttercream reaches your desired consistency.
- Assembling the Cake:
- Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of the milk chocolate buttercream on top of the first cake layer.
- Place the second cake layer on top of the frosted cake. Frost the top and sides of the cake with the remaining milk chocolate buttercream.
- Optionally, garnish the cake with chocolate shavings, cocoa powder, or fresh berries for a decorative touch.
- Allow the cake to set in the refrigerator for 30 minutes to firm up the buttercream. Slice and serve!
Notes
- For a more intense chocolate flavor, use dark chocolate in the buttercream instead of milk chocolate.
- If desired, add a ganache drizzle over the cake for added richness.
- To make the cake gluten-free, use a gluten-free flour blend and ensure all other ingredients are gluten-free.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
