Simple & Easy Chocolate Cake

by

Simple & Easy Chocolate Cake with Swiss Meringue Buttercream

Introduction and Origin

Chocolate cake has been a beloved dessert since the late 19th century when cocoa powder became widely accessible. Over time, bakers experimented with richer flavors and softer textures, eventually creating the moist and luxurious chocolate cakes we enjoy today. This recipe continues that tradition — simple steps, pantry-friendly ingredients, and an indulgent reward!

Cultural Significance

Chocolate cake is a universal celebration dessert — from birthdays to holidays to casual weekends. It represents joy, comfort, and love shared among family and friends. In many homes, a good chocolate cake is a treasured family tradition passed from one generation to the next.

Ingredients & Quantities

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup Dutch-processed cocoa powder, sifted
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup vegetable oil
  • 1 cup buttermilk (room temperature)
  • 1 cup hot water
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract

Chocolate Swiss Meringue Buttercream

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 ¼ cups unsalted butter, room temperature, cubed
  • ½ cup melted and cooled dark chocolate
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Additions

• Espresso powder for deeper chocolate flavor
• Chocolate chips between layers
• Fresh berries or berry filling
• Nutella swirl
• Sprinkles or shaved chocolate for topping

Tips for Success

Ensure eggs and butter are room temperature
Sift cocoa powder to prevent lumps
Do not overmix once dry ingredients are added
For buttercream, make sure melted chocolate is cooled before mixing
Chill cake layers before frosting for clean stacking

Instructions

For the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add oil, buttermilk, eggs, and vanilla. Mix until just combined.
  4. Slowly pour in hot water while mixing on low speed until the batter is smooth.
  5. Divide batter evenly into pans and bake 30–35 minutes, or until a toothpick comes out clean.
  6. Let cakes cool completely before frosting.

For the Chocolate Swiss Meringue Buttercream

  1. Place egg whites and sugar over a double boiler. Whisk until sugar dissolves and mixture reaches 160°F (71°C).
  2. Transfer to a mixer bowl and whip on high until glossy and stiff peaks form.
  3. Reduce speed and add butter gradually until smooth.
  4. Mix in melted chocolate, vanilla, and salt until silky.

Assembling

  1. Level cake layers if needed.
  2. Spread buttercream over first layer, stack the second on top.
  3. Frost the outside and decorate as desired. Chill at least 20 minutes before slicing.

Description

This cake is irresistibly moist with deep chocolate richness. The Swiss meringue buttercream adds a smooth, airy, and luxurious finish that perfectly complements every bite. It’s elegant enough for celebrations yet simple enough to enjoy any day!

Nutritional Information (Approx. per slice – 12 servings)

  • Calories: ~430
  • Fat: 24g
  • Carbohydrates: 51g
  • Protein: 5g
  • Sugar: 38g

(Varies based on additions and frosting amount.)

Conclusion

When you want a dessert that truly satisfies — this is the cake. It delivers bakery-quality flavor with a foolproof method anyone can master.

Recommendation

Serve with a glass of milk, hot coffee, or vanilla ice cream for the perfect pairing. Store leftovers covered in the refrigerator for up to 5 days.

Embracing Healthful Indulgence

Desserts like this are not just sweet treats — they are moments of happiness meant to be shared. Enjoy every bite, celebrate the moment, and balance indulgence with mindful joy.

Leave a Comment