If you don’t like chocolate, I’m just going to warn you now, this is a seriously chocolatey chocolate cake, packed with, you guessed it, even more chocolate. I personally have a lifelong weakness for anything dark chocolate. Everyone kinda has their own addiction to chocolate, whether it be dark, milk or the monstrosity called white chocolate can you tell I don’t like it?)
Chocolate is just one of those things that most people love. I mean how can you not like chocolate?! I’m almost positive it fixes all problems and ailments. The best part?! Not only do we have chocolate, BUT we have it in cake form! What could be better?! And to top that all off, chocolate cake has been around for everyone to enjoy for nearly 260 years!
Chocolate cake first came around in 1764 when Dr. James Baker discovered that he could make chocolate by grinding cocoa beans. The chocolate industry exploded from that point on.
Between 1890 and 1900 people are you mostly using chocolate in drinks and shakes. Americans started using chocolate in batters for cookies and cakes in 1886.
By the 1980s, about a hundred years later the chocolate cake was a staple in American food culture. In the 1980s chocolate decadence cakes were very popular, but were soon replaced in the 1990s by molten chocolate cakes.Now in the 2000s and 2010‘s flourless and individualize cakes are trendy.
What’s your favorite way to indulge in scrumptious chocolate cake? What’s your favorite kind of chocolate? Tell me all about your favorites! And beware of the chocolate overload that you’re going to have when you make this cake!
- 4 Eggs, large
- 3 cups All-purpose flour
- 1 1/2 cups Butter
- 1 1/2 cups Buttermilk
- 8 oz Cream cheese
- 1 1/2 tsp Baking powder
- 1 tbsp Baking soda
- 1 1/2 cups Cocoa powder, unsweetened
- 3 cups Granulated sugar
- 1 1/2 tsp Salt
- 2 tsp Vanilla
- 2 cup Vegetable oil
- 1/4 cup Milk
- 8 oz Cream cheese
- 1 1/2 cups unsweetened cocoa powder
- 3 tsp Vanilla
- 3 cups powdered sugar
- 1 tsp lemon extract
For the cake
- Preheat oven to 350 degrees. Butter the pans of your choosing. I chose some like this Nordic Ware 46904AMZ 9" Round Natural Aluminum Cake Pans, 2 Pack, 9", Non-Stick. 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.
- Divide batter among the three pans.
- Bake for 20-25 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.
For the frosting
- In a large bowl, beat together butter and cream cheese until fluffy. Use a mixer for best results
- Add in cocoa powder and vanilla extract. Beat until combined.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.