Indulgent Chocolate Cake Recipe

1. Preheat the Oven

Preheat your oven to 180°C (350°F). Line and lightly grease the base of three 20 cm (8”) cake tins with baking parchment.

2. Make the Batter

In a medium-sized bowl, combine 240 grams of plain flour, 90 grams of unsweetened cocoa powder, ½ teaspoon of salt, 2 teaspoons of baking powder, and 1½ teaspoons of baking soda. Set it aside.

In a large mixing bowl, whisk together 3 eggs and 300 grams of caster sugar until light and fluffy. It takes about 2-3 minutes.

Add 240 millilitres of milk and 120 millilitres of vegetable oil, mixing at low speed. Sift the flour mixture and mix until just combined. Reduce the speed to low and slowly pour in 180 millilitres of hot coffee (or boiling water).

3. Bake

Divide the batter evenly between the three prepared baking tins. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Cool the cake layers in the baking tins for 10 minutes, then transfer them to a wire rack to cool completely.

4. Make the Swiss Meringue Buttercream

In a heatproof bowl, combine 4 egg whites and 200 grams of brown sugar. Place the bowl over a saucepan of boiling water (double boiler).

Whisk constantly until the sugar is completely dissolved, and the mixture reaches a temperature of 70°C (160°F). It should feel smooth when rubbed between your fingers.

Once the temperature is reached, remove the bowl from the heat and beat the mixture on medium-high speed with a stand mixer or hand mixer until stiff peaks form and the bowl is cool to the touch. It takes about 8-10 minutes.

Reduce the speed to medium and add the softened butter, one cube at a time. Make sure it is fully incorporated before adding more.

Once all the butter is added, increase the speed and beat until the buttercream becomes silky and smooth. If it looks curdled, keep beating—it will come together.

Add 1 teaspoon of vanilla extract and a pinch of salt. For a chocolate variant, fold in 60 grams of cooled, melted chocolate at this point. Mix until completely incorporated.

5. Assemble the Chocolate Cake

Place one cake layer on a serving plate or cake board. Spread an even layer of buttercream on top. Repeat with the second layer. Place the third layer on top and spread a thin layer of buttercream over the entire cake, creating a semi-naked cake.

Sprinkle 2-3 tablespoons of chocolate shavings on top and let the cake cool for at least 2 hours before slicing.

6. Serve

Slice this rich chocolate cake and serve it with a cup of coffee or a dollop of whipped cream.

Tips for Perfect Indulgent Chocolate Cake

Here are some tips to make your Chocolate Cake even more delicious:

Weigh your Batter: Use a kitchen scale to divide the batter evenly, creating perfectly even layers.

Level the Layers: For a neat, professional look, use a serrated knife to level the tops of your layers if they dome in the oven.

Butter Consistency: Make sure your butter for the Swiss Meringue Buttercream is soft but not greasy.

Variations to Try

Here are some delicious variations you can try to put your own spin on the Chocolate Cake:

Fresh Berries: For a touch of freshness, add raspberries or strawberries.

Sugar for the Buttercream: Use light brown sugar for a subtle caramel flavour, or dark brown sugar for a bolder flavour.

Spiced Chocolate: For a spicy touch, add half a teaspoon of cinnamon or a pinch of chilli powder.

Nutty Addition: For a crunchy consistency, fold in 100 grams of finely chopped walnuts, hazelnuts, or pecans into the batter.

Related Recipes

Looking for more indulgent dessert treats? Check out the following recipes:

Chocolate Cake with Cream Cheese Frosting

Chocolate Raspberry Bars

Decadent Chocolate Cake with Cherry Topping

Conclusion

This 3-layer chocolate cake is more than just a dessert—it’s an experience. Whether you bake it for a special occasion or a casual gathering, it will impress you with its richness and elegance. Pair it with your favourite cup of coffee or tea and enjoy every bite!