"the best ever" moist & delicious chocolate cake with chocolate buttercream frosting

I had a hard time naming this post, because I  also call this "best ever chocolate cake" . . . "the Greatest & Easiest Chocolate Cake."

I discovered this amazing recipe several years ago, and it's been my "go to" chocolate cake recipe since then.

It yields a moist and delicious cake that actually tastes like chocolate! 

The recipe calls for a whopping 1 1/3 cup cocoa powder, which gives it a real chocolate flavor . . . the 5 eggs give it richness and a beautiful texture . . . and the buttermilk helps keeps it moist! It's truly an exceptional recipe!

I introduced it to you for the first time here, when I baked this special cake and cupcakes for our youngest son's Gentleman's Tea.

I also used the recipe to bake 'Color Bomb' Cakes for our youngest son's 5th Candy Crush inspired birthday. 

Our oldest daughter is a big fan of chocolate (just like mom!), so most of her birthday cakes are chocolate. Here's a photo of  her candy themed birthday cake from last year's celebration.  I frosted it with a light and luxurious cream cheese frosting. YUM!

And I recently made our oldest daughter's  American Girl inspired birthday cake using the same amazing recipe!

 

I'm not sure what's taken me so long to share this recipe with you, especially when it's one that I use so often.

So without further delay . . . . I introduce you to  . . . .

"the greatest & easiest chocolate cake"

.     .     .     .     .     .

3 1/3 cups flour

1 1/3 cups cocoa powder

3 cups sugar

1 tablespoon baking soda

1 teaspoons salt

1 1/2 cups unsalted butter, room temperature

3 cups buttermilk, room temperature

1 teaspoon vanilla

5 eggs, room temperature

.     .     .     .     .     .

Preparation

Preheat oven to 350 degrees F.

Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.

In a small bowl, gently whisk eggs, vanilla, and buttermilk to combine. Set aside.

Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until its pale and fluffy, about 3 minutes, scraping down bowl as needed.

Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture, scraping down bowl as needed.

Mix at medium speed until batter is thoroughly combined, about 15 seconds.

Give batter a final stir by hand.

Pour into prepared pans or cupcake cups. Bake cakes for about 55 minutes or until toothpick comes out clean, or bake cupcakes for 20-25 minutes.

chocolate butter-cream frosting

.     .     .     .     .     .

1 pound bittersweet chocolate

12 ounces semisweet chocolate

3/4 cup egg whites (4-5 extra-large eggs), room temperature

1 1/2 cups granulated sugar

1/4 teaspoon cream of tartar

3/4 teaspoon salt

1 1/2 pounds unsalted butter, room temperature

3 teaspoons pure vanilla extract

.     .     .     .     .     .

Preparation

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate and vanilla, and mix for 1 minute or until the chocolate is completely blended in. If the butter-cream seems very soft, allow it to cool, and beat it again.

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