After years of perfecting and tweaking my chocolate cake recipe, I’ve finally made the decision to switch it up. While my original version has always been a hit, this new recipe takes the cake—literally! It’s incredibly easy to make, which suits our busy lives much better. But don’t be fooled by its simplicity; it’s still just as indulgent and satisfying. This updated version draws inspiration from the 1886 Chocolate Buttermilk Cake, a recipe that’s stood the test of time and influenced countless modern creations.
Many of the popular chocolate cake recipes we see today are variations of the 1886 Chocolate Buttermilk Cake. It’s fascinating how a single recipe has stood the test of time and evolved, but it’s important to acknowledge its true origins and history.
While some recipes may tweak proportions or add elements like espresso powder, they all share the same core formula; which uses ingredients like buttermilk, cocoa powder, and hot coffee. This recipe was developed over a century ago and has evolved into various forms, becoming the foundation for many (if not most) modern recipes.
I’ve incorporated a few key elements that make this cake truly extraordinary:
- One Extra Egg Yolk: Adds richness and a luxurious texture to the crumb, making it even more tender and moist.
- Espresso Powder: Enhances the depth of the chocolate flavor without adding a noticeable coffee taste.
- Soaking Syrup: A simple sugar syrup that keeps the cake unbelievably moist and melts in your mouth with every bite.
It’s amazing how one recipe can evolve over more than a century, transforming into new versions while maintaining its roots. This cake embodies that history, but it’s also been streamlined for the modern baker. So, while I’ll always appreciate my original chocolate cake, this new recipe has taken its place because it’s so much easier to whip up and just as unforgettable.
So here’s to a legendary recipe that delivers legendary results every time—an ode to the original 1886 Chocolate Buttermilk Cake and to new twists that make our lives (and kitchens) just a little sweeter! Enjoy this recipe, knowing it’s a delicious piece of history made even better. 🥂🍰
Chocolate Cake
Ingredients
1 3/4 cup flour
2 cups sugar
2 tsp baking soda
1 tsp baking powder
1 scant tsp of kosher salt
1 cup buttermilk, at room temp
1/2 cup vegetable oil (sunflower or canola work well)
2 eggs, at room temp
1 egg yolk, at room temp
2 tsp vanilla
3/4 cup cocoa powder
1 cup hot coffee (you can use hot water if necessary)
1 tsp espresso powder, optional
The Best Chocolate Buttercream's recipe is below!
Directions
- Prep the Oven & Pans: Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans, line the bottoms with parchment paper, and give them another layer of butter and a light dusting of flour. Set aside.
- Mix the Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, sugar, baking soda, baking powder, cocoa, espresso powder, if using, and salt. Mix on low speed until combined.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, egg yolk and vanilla extract.
- Combine Everything: With the mixer on low, gradually add the wet ingredients to the dry mixture. Once well incorporated, slowly pour in the the hot coffee, mixing just until combined. Be sure to scrape down the sides and bottom of the bowl to catch any dry bits.
- Bake: Evenly divide the batter between the prepared pans. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 30 minutes, then turn them out onto a wire rack to cool completely.
- After cooling for 30 minutes, carefully turn the cakes out onto a wire rack, flipping them upside down so the flat base is on top. This way, the flat surface becomes the top layer for frosting, making for a cleaner presentation when slicing.
- Optional step: Make the Simple Syrup: While the cakes are cooling, prepare a simple syrup by combining 1/4 cup of sugar and 2.5 TBSP of water in a small saucepan. Bring water and sugar to a boil. Boil for 15 seconds. The sugar granules will visibly disappear. This won't take long. Remove from heat and let cool. Brush with Simple Syrup: Once the cakes are completely cooled, use a pastry brush to gently apply the simple syrup to the top and sides of each layer. This adds extra moisture and ensures your cake stays soft and delicious. Don't focus too much on the middle - the middle of the cake is typically the most moist part - focus most on the outer edges of the cake. Set aside for a few minutes for the syrup to set and harden. Ideally, cover each layer with parchment paper and freeze for 15-30 minutes. It's a trick professional bakers use to make the icing of the cake easier.
And here’s the recipe to my Classic American Buttercream:
Chocolate Buttercream
Ingredients
3/4 cup unsalted butter (that's 1 1/2 sticks) - at room temp and very soft
2 1/3 cups powdered sugar
2/3 cup cocoa powder
1/4 tsp kosher salt
1 TBSP pure vanilla extract
1/3 cup heavy cream (plus more as needed)
1/4 tsp espresso powder, optional
Directions
- Add very soft butter to the bowl of a stand mixer fitted with the whisk attachment. Begin mixing on low speed, gradually increasing to high, and whip for about 3-5 minutes until the butter is light and fluffy. Stop periodically and scrape the sides with a rubber spatula. Many recipes call for a paddle attachment, however, using the whisk attachment is best in my opinion for the fluffiest buttercream.
- Sift in the powdered sugar and cocoa powder. Add cream, vanilla, espresso powder and salt. Start on low speed to incorporate the dry ingredients, then increase to high and whip for a full 5 minutes. Pause a couple of times to scrape down the sides and bottom of the bowl to ensure everything is well combined. You may need to add another tablespoons or so of cream to make it spreadable and fluffy. Beating everything for 5 minutes (or even more) is key to the fluffiest, creamiest buttercream!
Notes
- This amount makes just enough to ice a standard cake lightly. I personally think that's the right amount without making the cake overly sweet. However, if you want some additional icing for garnish or to ice the cake more liberally, I suggest you make 1.5 recipe.
