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Love at First Sight Chocolate Cake Recipe

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★★★★★

4.9 from 76 reviews

This luscious Love at First Sight Chocolate Cake is a moist, rich, and deeply chocolatey dessert perfect for any chocolate lover. Made with high-quality cocoa, buttermilk for extra tenderness, and frosted with a creamy homemade chocolate buttercream, this cake offers an indulgent experience with a soft crumb and decadent flavor. It’s ideal for celebrations, gatherings, or a special treat to satisfy your sweet tooth.

Ingredients

Scale

Cake Ingredients

  • 1 3/4 cups Flour
  • 1 3/4 cups Sugar
  • 3/4 cup High-quality Cocoa
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Oil (canola or coconut oil)
  • 2 Eggs
  • 1 cup Buttermilk
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Hot Water

Chocolate Buttercream Frosting Ingredients

  • 1 1/2 cups Butter (softened)
  • 1 cup Cocoa Powder
  • 5 cups Powdered Sugar
  • 1/3 cup Cream (Half n Half or Milk)

Optional Decorations

  • Chocolate shavings
  • Chocolate chips
  • Sprinkles
  • M&M’s or other candies

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking the cake.
  2. Prepare Dry Ingredients: In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. For a finer texture, sift all the dry ingredients if you have a sifter.
  3. Combine Wet Ingredients: In a separate mixing bowl, beat together the oil, eggs, buttermilk, and vanilla extract for about 1 minute until well blended and smooth.
  4. Make Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Then pour in the hot water and mix carefully. The batter will be quite liquid, which is normal and will help produce a moist cake.
  5. Prepare Baking Pans: Spray two 9-inch cake pans (or three 8-inch pans if preferred) with non-stick cooking spray to prevent sticking. Divide the batter evenly between the prepared pans.
  6. Bake the Cake: Place the pans in the preheated oven and bake for 22 to 27 minutes. Test doneness by inserting a toothpick or cake tester into the center; it should come out clean or with few crumbs attached.
  7. Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for several minutes. Then carefully remove the cakes from the pans and let them cool completely on wire racks before frosting.
  8. Make the Chocolate Buttercream: In a mixing bowl, cream together softened butter, cocoa powder, powdered sugar, and cream (half and half or milk) until the frosting is light and fluffy. Adjust consistency by adding a bit more cream or milk if needed.
  9. Frost the Cake Layers: Once the cakes have fully cooled, spread the chocolate buttercream evenly over each layer. Stack the layers with frosting between them and cover the exterior of the cake.
  10. Add Decorations: Decorate the cake as desired with chocolate shavings, chocolate chips, sprinkles, M&M’s, or your favorite toppings to add color and texture.

Notes

  • Ensure all ingredients, especially butter, are at room temperature for best mixing results.
  • The hot water in the batter helps to bloom the cocoa and gives the cake a deep chocolate flavor.
  • You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar as a DIY buttermilk alternative.
  • If using three 8-inch pans, reduce baking time slightly and check cakes around 18-22 minutes.
  • Store the cake covered in the refrigerator for up to 3 days to maintain freshness, bring to room temperature before serving.
  • For a dairy-free version, use a non-dairy milk and suitable butter substitute.

Keywords: chocolate cake, moist chocolate cake, homemade chocolate buttercream, layered chocolate cake, birthday cake

Find it online: https://thehungrymason.com/love-at-first-sight-chocolate-cake-recipe/