Delicious Chocolate Cake Recipe

Looking for a phenomenal chocolate cake recipe? Look no further! My “Ultimate Chocolate Cake” recipe is the only chocolate cake recipe you will need! This cake is made with 5 chocolate sponge cake layers, which are soaked with a simple chocolate syrup, then frosted with a French-style chocolate buttercream. I love this cake because it’s very chocolate-y but not overwhelming or too sweet. For all the recipe details, make sure to watch my video recipe!

Ingredients

• For Chocolate Sponge Cake:
• 9 large eggs, at room temperature
• 1 cup plus 2 tablespoons (225g) white granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cup (156g) all-purpose flour
• 1/3 cup (35g) dark cocoa powder
• 1 1/2 teaspoons (6g) baking powder
• For Buttercream:
• 2 cups (453g) butter; softened at room temperature
• 1, 14-ounce (396g) can sweetened condensed milk
• 2 tablespoons (14g) dark cocoa powder
• 1/2 teaspoon vanilla extract
• For Chocolate Syrup:
• 1 cup (175g) semi-sweet chocolate chips
• 1 cup (236ml) heavy cream
• 1 tablespoon (15ml) gold rum

Instructions

1. Preheat oven to 350F. Line 5, 8-inch cake pans with parchment paper. Alternatively, use 2, 9-inch cake pans for 4 layers.
2. Prepare the sponge cake first. Place eggs and sugar into a mixer bowl. Whisk on high speed for about 10 minutes. Mixture needs to be very voluminous and almost white in color. Add in the vanilla and whisk just to incorporate.
3. In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Using a fine mesh sifter, add the dry ingredients into the egg mixture. Fold in the flour thoroughly but gently, mixing in all the flour before adding more.
4. Divide the cake batter between the prepared pans using a kitchen scale for accuracy. Bake in preheated oven for 18 to 20 minutes or until the tops are set. Remove cakes from pans and cool completely on wire rack before assembling. If you used 2, 9-inch cake pans, wait until the sponge cake is completely cooled, then use a long, serrated knife to split the layers in half.
5. For the frosting: place the softened butter into a mixer bowl. Whisk on high speed until the butter is white and fluffy; scrape down the sides of the bowl often. Slowly add in the sweetened condensed milk, whisking well after each addition. Add the cocoa powder and vanilla extract.
6. For the chocolate syrup: heat the heavy cream in the microwave or on the stove top until hot. Pour the hot cream over the semi-sweet chocolate chips and stir until smooth. Optional: add 1 tablespoon gold rum.
7. To assemble the cake: soak each layer generously with prepared chocolate syrup, then frost with buttercream. Repeat process for all 5 layers, then frost top and sides of the cake with remaining frosting. Refrigerate cake with done. Remove from refrigerator about 1 hour prior to serving. 

HOW TO MAKE IT: