| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- butter and flour for coating and dusting the cake pan
- 3 C all-purpose flour
- 3 C granulated sugar
- 1 1/2 C unsweetened cocoa powder
- 1 Tbsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 4 large eggs
- 1 1/2 C buttermilk
- 1 1/2 C warm water
- 1/2 C vegetable oil
- 2 tsp vanilla extract
Ingredients
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- Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
- Frost with your favorite frosting and enjoy!
They recommend a chocolate cream cheese buttercream frosting, but I initially used a white cloud frosting, a whipped honey buttercream, and a whipped chocolate buttercream on small, individual cakes. I really liked the white cloud, which cake I also added a small layer of orange marmalade between layers. Steve really like the whipped chocolate buttercream, and I also thought it was really amazing. We both like the whipped honey buttercream as well, but it was sort of beaten out by the other two, but it's still amazing. The link to the original recipe with frosting is here:  https://thestayathomechef.com/the-most-amazing-chocolate-cake/
I like to make these as cupcakes - you should get about 50 cupcakes.Â
You can also make this gluten-free! I substituted the flour for Bob's Red Mill Gluten Free Baking Mix, so you have a 1:1 ratio to replace the flour, and substitute plain fat-free Greek yogurt for the buttermilk. The only way you can tell the difference between the cakes with gluten or without gluten is if you have eaten them both. it does turn out amazing!
To make it even better, I recommend filling the cupcakes with my Bourbon Salted Caramel Sauce, and frosting with my Whipped Chocolate Buttercream. Enjoy!