Classic Chocolate Cake

Classic Chocolate Cake

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Here's a reliable and straightforward Classic Chocolate Cake recipe from Janani at Skillet to Plate. It's not overly dense but wonderfully moist, airy, and tender, with impeccable cake layers, all generously frosted with a velvety chocolate buttercream. Chocolate cake holds a special place in my household as it brings a comforting and deeply satisfying tradition, like a warm hug. Homemade is always the best. This one is worth the effort. 

  • Cook 25 min
  • Serves One 3-layer cake (8-inch pans)

Ingredients

  • 1/2 cup Just Date dark chocolate chips
  • 1/2 cup unsalted butter, at room temperature
  • 2 cups cake flour
  • 2 cups date sugar
  • 1/2 cup Dutch process cocoa powder
  • 1 tsp espresso powder
  • 1/4 tsp kosher salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 large eggs, at room temperature
  • 1 tbsp pure vanilla extract
  • 1/4 cup plain Greek yogurt, at room temperature
  • 1/2 cup olive oil
  • 1 cup (240 ml) hot water
  • 1/2 cup cocoa powder
  • 1 cup butter or vegan butter, at room temperature
  • 2 1/2 cups Just Date Sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk of choice
Instructions
  1. Preheat oven to 350°F, rack in middle. Grease three 8-inch cake pans and line bottoms with parchment
  2. Melt chocolate in microwave at medium power 60-90 seconds, stirring every 20-30 seconds
  3. Add softened butter to melted chocolate and stir until combined. Set aside to cool
  4. Whisk together flour, sugar, cocoa powder, espresso powder, salt, baking powder, and baking soda
  5. In separate bowl, combine eggs, vanilla, yogurt, and oil. Beat with fork
  6. Add dry ingredients to chocolate mixture and ensure thorough mix
  7. Incorporate wet ingredients into batter and blend until well combined with no flour streaks
  8. Pour in hot water and stir until batter is smooth
  9. Divide batter evenly among cake pans, tap gently to eliminate air bubbles
  10. Bake 20-30 minutes until cake skewer or toothpick comes out clean
  11. Cool in pans 1 minute, then invert onto cooling racks
  12. For buttercream: beat butter 2 minutes, add other ingredients, beat 1-2 minutes until fluffy
  13. Frost cooled cake as desired
by Janani Rakesh Kumar