I’ve been making a lot of cakes and desserts using fresh fruit. There has been quite a bounty at the market! I love a seasonal treat. That being said, I heard the siren’s song of chocolate calling my name. At first, it was a whisper, then it became more of a drum beat; urging me to make the most decadent dessert possible!
- Butter and flour three 9-inch cake pans. I highly recommend using cake strips for a more even bake. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
- In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer). Beat in the confectioner’s sugar slowly. Add the cream.
- Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. You may add the optional vanilla and espresso at this step. Mix until you have a fluffy, even consistency. Beat in the melted and cooled chocolate ganache.
- Pipe chocolate buttercream between each layer.
- Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
- Press cocoa nibs to the bottom of the cake (or the entire side, if desired).
- Use an 869 tip to pipe dollops on top.
Thus, my “Ultimate Chocolate Cake” was created. The cake — itself — is beyond moist. You could LITERALLY leave out it on the counter for several days and it would still be luscious. For the chocolate buttercream, I was sure to use a high-quality cocoa and a healthy dash of sea salt for contrast. The surprise favorite for me on this cake were the cacao nibs.
For those of you who have not been exposed to these little delights, they’re pure, unprocessed chocolate aka they’re very crunchy and chocolatey (vaguely bitter). They contrast the buttercream nicely and prevent the cake from cloying.
On a personal note — I have to share that my husband and I ate EVERY PIECE OF THIS CAKE and have NO REGRETS! Let me know if you have as much difficulty keeping your hands off this cake as we did!
Simply the best chocolate cake I've ever made.
- 1/2 cup sour cream
- 1 cup buttermilk
- 3 large eggs
- 1 1/2 cup strong hot coffee (Use a Moka pot so it's basically espresso)
- 3/4 cup vegetable oil
- 1 tbs vanilla extract
- 3 cup all-purpose flour
- 2 2/3 cup granulated sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tbs baking soda
- 1 tsp kosher salt
- 1 1/2 lb confectioner's sugar
- 1 1/2 cup unsalted butter room temperature
- 1/4 cup heavy whipping cream
- 1/4 cup Cocoa powder
- 1 tsp vanilla optional
- 1 tsp espresso optional
- 1/4 tsp salt
- 1/4 cup semi-sweet chocolate
- 1/4 cup cocao nibs
Butter and flour 3 nine inch cake pans. I highly recommend using cake strips for a more even bake.
Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients the dry ingredients.
Whisk to combine then mix on level 2 for two minutes.
Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside.
Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
Beat in the confectioner’s sugar slowly.
Add the cream.
Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well.
You may add the optional vanilla and espresso at this step.
Mix until you have a fluffy, even consistency.
Beat in the melted and cooled chocolate ganache.
Pipe chocolate buttercream between each layer.
Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
Add a smooth coat of chocolate buttercream to the surface of the cake.
Use an 869 tip to pipe dollops on top.
Press cocoa nibs to the bottom of the cake (or the entire side, if desired).
The batter is very liquidy so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.
How to Make Chocolate Cake
How to Make Chocolate Cake
This is my “Ultimate Chocolate Cake!” The cake — itself — is beyond moist. You could LITERALLY leave out it on the counter for several days and it would still be luscious…
My family loved this cake!!! Almost too good to share.
ABSOLUTELY DELICIOUS!! Love chocolate.
Awesome recipe! You should do a tutorial on how to decorate the cake. I love your recipes.
I know it won’t be the same, but is there a liquid substitute I could use in lieu of the coffee? We don’t drink coffee… but we love chocolate! Thanks!
Hi Jared — The coffee is just a nice touch that improves that compliments the aroma/taste of the chocolate. If you don’t want to eliminate the coffee from the recipe, it will not suffer too much. If you find any tasty substitutes you would like to share after it’s all said and done, be sure to share! Best, John.
Thanks! I’ll give it a try!
Hi John – I made this cake last night substituting hot chocolate for the hot coffee and it did not disappoint! The cake was delicious! I personally love the use of buttermilk and sour cream with chocolate. Two of my daughters have already requested this cake for their birthday! Thank you for sharing your talents and expertise! – Jared
I made this cake for my dad’s birthday and the whole family loved it! I have never had a cake this moist in my life. My go to chocolate cake recipe from now on! I cannot wait to try more of your recipes John.
Hi Danielle — Thank you so much!!! You have no idea how much your kind words mean to me. Please keep me in the loop with other recipes you try. Best of luck, John.
Hi john
This cake is amaizing, i love all your recipes,they are super nice and simple to make, keep up!
Hi Julieth,
Thank you so much! You are too sweet!
John
Hi John,
I’m making this cake for my sons birthday,I’m in England and find it difficult to get hold of buttermilk (not as readily available as in the US) what’s the best substitute for buttermilk?
thank you
Hi Sarah,
There are how-tos on curdling milk with lemon juice or vinegar online! I always keep powdered buttermilk in the pantry because it’s a pain to store in the fridge! Hope this helps!
John
What a cake! Super moist, as advertised, even though mine ended up slightly burned. Just sliced off the burnt bottom of one layer and , voila, still great cake. I only baked mine for 34 minutes, and did switch racks partway through, but still ended up with a burnt bottom. Perhaps my rack was set too low or high? Also, not coffee drinkers over here either, so I attempted to find a convenient way to obtain hot coffee… bought two cans of Trader Joe’s black cold brew and microwaved! Perhaps not the most gourmet choice. Felt like I could still taste a tinge of coffee in the overall flavor.
Still would make this cake again, felt like a gourmet chef putting it together and even did it with, and at the request of, my three year old! We were inspired by your Instagram videos. Love them! 🙂
Those pesky racks! I’m glad it was still tasty <3
John
Can i use dutched processed cocoa in replace of regular cocoa powder?
Laura
Yes, you can use Dutched cocoa powder!
John
Really delicious . . .I was nervous about a 9inch pan, I thought the cake wouldn’t be tall enough to have “presence,” but it’s perfect! I made a salted caramel sauce to drizzle on top. I did find the finished cake to have a slight coffee flavor, which I liked, but if you don’t, perhaps use a weak coffee.
Kelly,
Glad to hear that your cake was a success!
John
Can you use a 14X9 pan or 8 inch rounds for these? I’d love to make this for my little boy’s 5th birthday.
P.S. Love watching your Insta-stories on Instagram. I found you through Weelicious.
Molly,
Use 8-inch rounds for the Ultimate Chocolate Cake!
Thank you so much and happy birthday to your son!
John
Thanks, John! I’ll let you know how it turns out. 🙂
Would this recipe work for cupcakes? Will they “dome”?
Abigail,
Yes it does work for cupcakes! They should dome!
John
Is it really a tablespoon of baking soda (and not a teaspoon)?!
Pippa,
Yes, use a tablespoon of baking soda! It’s a big batch of batter!
John
If I wanted to make 3 6 inch pans , can I half the recipe?;)
Should be fine but I would just make some cupcakes and freeze them for an emergency chocolate fix!
Hi, I would like to give this cake a try but is there any substitute for sour cream??
Hi,
I am your fans from Jakarta, Indonesia. Can I use this recipe to make fondant-covered cake? Will it be strong enough to “stand” or it will be flat since the fondant covering is quite heavy? Thanks and much love 🙂
Inneke,
Thank you so much!
You should be able to put fondant on this cake! I would love to see the result!
John
Thanks for your reply!! Will def rebake this and let you know the result :))
Hi,
I am your fans from Jakarta, Indonesia. Can I use this recipe to make fondant-covered cake? Will it be strong enough to “stand” or it will be flat since the fondant covering is quite heavy? Thanks and much love
Hi John, your videos look great ! I was wondering. Often I see in cake tutorial videos that the layers of cake get sprinkled with water, so it will be moist. Do you do that as well?
I’m definitely going to make this cake for my birthday 🙂
Jessie,
I don’t sprinkle my cakes with water because I use sour cream in my batter! Sour cream helps to keep the cake nice and moist! Hope you enjoy and happy birthday!
John
Thank you so much! I have another question.. (last one promise ;p) Can I use 6 inch cake pans in stead of 9 ?
In the Netherlands we have different pans, I already have one of 10 inch (25 cm) and one of 6 inches. Trying to decide which one I will use!
Thank you:)
Jesse,
You can absolutely use 6-inch pans! Use the extra batter for cupcakes! Hope you enjoy!
John
Yes! So excited, thank you:) you have a new fan !
Hi John,
thank you for your reply!
I have another question (last one, I promise).
In the Netherlands we have other bake pans. I already have one of 10 inch (25 cm) and one of 6 inch (15 cm). Which one would you recommend?
Jessie