Chocolate Cake with Chocolate Buttercream Frosting

Chocolate cake is my forever favourite. It’s the dessert I turn to for birthdays, anniversaries, graduations, or even just a quiet afternoon at home. Rich, simple, and comforting, it has a way of making any moment feel special. Sometimes I bake it to celebrate, and sometimes I bake it simply because I want a slice of happiness.

Until the 1830s and 1840s, chocolate was enjoyed mainly as a drink. Early versions of chocolate cake were much lighter, made with less sugar and cocoa, and more flour—closer to what we might think of today as a breakfast bread. It wasn’t until the 1940s that recipes began to evolve into the rich, decadent cakes we know now, with generous amounts of cocoa and sugar creating their signature flavour.

Did you know that chocolate cake and brownies aren’t quite the same? Both are rich, chocolaty, and delicious, but their differences go beyond size. While some might think of brownies as a smaller version of cake, the ingredients set them apart.
Cakes typically use baking powder or baking soda, along with about twice as much flour and less cocoa. Brownies, on the other hand, skip the leavening agents and rely on more cocoa for their dense, fudgy texture. These small changes in ingredients make a big difference, giving each treat its own unique flavour and feel.

Brownies were the very first treat I baked, and they’ll always hold a special place in my kitchen. You can find my Fudgy Brownie recipe right here on the blog.

Let’s set the history aside and get straight to baking a delicious chocolate cake. This recipe is quick, easy, and guaranteed to brighten any day. I like to add a touch of coffee to the batter—it enhances the chocolate flavour beautifully, since coffee and chocolate are the perfect pair. Don’t worry if you’re not a coffee fan; you won’t taste it at all. And if you prefer, you can simply leave it out.

So, here’s the recipe:

Ingredients:

• 2 cups all-purpose flour

• 3/4 cup cocoa

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1 cup brown sugar (packed)

• 1 cup granulated sugar

• 1/2 cup butter 

• 1/4 cup oil

• 2 tsp vanilla extract

• 1 cup whole milk

• 3 large eggs

• 1 cup hot coffee

 
Method:

• Preheat oven to180°C. Grease and flour a 10-inch round pan.

• In a mixing bowl, add the room temp butter and the brown and granulated sugar. Beat on medium for about two minutes.

• In another bowl, mix together the flour, cocoa, baking powder, baking soda and salt. Set aside.

• In a separate bowl, mix together the oil, vanilla, milk and eggs. (You’ll add the coffee later.) Set aside.

• Now you’ll add in your dry and liquid ingredients alternately. Take a third of the flour mixture and add into the butter and sugar mixture. Beat  on low/medium just until combined.

• Add in half the liquid ingredients (not the coffee yet) and beat on medium just until combined. 

• Add in the next third of the flour mixture, mix, then the second half of the liquid mixture and mix just until combined. Now add in the last third of the flour mixture and beat just until combined.

• Add in the hot coffee and mix until well combined. Don’t over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long.

• Pour into prepared pan and bake at 180°C for approximately 35 to 40 minutes. 

• Set on a wire rack to cool for about ten minutes, then turn out the cake onto the racks and remove the pan to cool completely. 

And just like that, your chocolate cake is ready. This recipe is wonderfully versatile—you can even use it to make moist chocolate muffins, perfect for a quick treat or to share with friends. For an extra touch of indulgence, finish the cake with a generous layer of chocolate buttercream, and every bite will feel like a celebration.

Chocolate Buttercream frosting recipe

Ingredients
1 ½ cups unsalted butter, room temperature
½ cup unsweetened cocoa powder
4 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
pinch of salt
¾ cup heavy cream

Method:
Add the room temperature butter and the cocoa to a mixing bowl and mix with an electric mixer on medium until creamy.
Sift the confectioners’ sugar and add to the butter and cocoa mixture, then add in the vanilla, salt and half of the heavy cream.
Mix on medium until creamy and scrape down the sides and the bottom of the bowl.
Add the second half of the heavy cream and mix again, then scrape down the sides of the bowl.
Turn your mixer on high and whip for about 5 minutes until the buttercream is light and fluffy.
Add to a cooled cake or cupcakes. Can be used as a filling for cakes or cupcakes as well.

So, there you have it—chocolate cake is more than dessert; it’s comfort, celebration, and joy in every slice. Whether for a special occasion or simply to sweeten an ordinary day, this recipe brings happiness to the table.

Give it a try—and celebrate every slice.