Classic Chocolate Cake Recipe

This classic chocolate cake is made with a rich and creamy chocolate cream cheese frosting.


3 cups flour
6 Tablespoons cocoa powder
1 teaspoon salt
2 teaspoons baking soda
3 eggs
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla
1 cup boiling water or 1 cup hot coffee
1 cup butter

Makes 4 cups frosting (enough to full decorate 2 x 9inch cakes)
2 1/4 cups confectioners sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup butter, at room temperature
9 ounces chocolate, grated.
3/4 cup sour cream

Chocolate curls for garnish

(Makes 1 double layered 9-inch cake)



Preheat the oven to 350ºF.

Grease 2 9-inch round cake pans with butter and dust with cocoa powder.

In a large mixing bowl, combine the flour, cocoa powder, salt and baking soda. Set aside.

In a small bowl combine the boiling water and butter. Allow to sit for 5 minutes until butter has melted.

In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugar, buttermilk and vanilla. Beat on low to combine.

Add the butter/water mixture and beat on low to combine.

Pour in the dry ingredients and beat on low for 30 seconds to combine.

Once combined, increase the speed to medium and beat for 1-2 minutes, until batter is a smooth consistency.

Pour the badder evenly between the 2 prepared cake pans.

Transfer the cake pans to the preheated oven and bake for 25 minutes, or until a tester inserted into the centre of the cakes comes our clean.

Allow the cakes to sit for 10 minutes before removing from the pans.

Remove cakes from pan and cool completely on a wire rack before frosting.


On the top of a double boiler, melt the grated chocolate stirring occasionally.

As it melts, in a bowl, sift the confectioners’ sugar, cocoa, and salt and stir together.

In a mixing bowl, beat the cream cheese and butter with a mixer on medium-high speed until smooth.

Reduce speed to low and add sugar-cocoa mixture in increments.

Beat until combined. Pour in melted chocolate and beat in. Add the sour cream and beat until combined and creamy smooth.

To assemble cake

Set one cake on a serving platter and spread an even layer of frosting over the top.

Place the second cake on top of the first.

Apply a crumb coat of icing to the cake by spreading a thin layer of frosting over the top and sides of the cake. This will help to contain any crumbs.

Spread a final layer of frosting over the cake.

Top cake with chocolate curls.

Store cake in the refrigerator, covered, until ready to serve.

Remove the cake from the refrigerator and allow to sit for 15 minutes before serving.