This intensely chocolaty Devil’s Food Chocolate Cake with Chocolate Buttercream Frosting is a totally indulgent dessert. The cake is rich and moist with a tender crumb and it’s a chocolate lover’s dream. Especially with my favorite chocolate buttercream frosting slathered generously between the layers and around the outside – no fancy piping or decorating skills required!
Years ago, before we had moved to the California Bay Area, we were in San Francisco on vacation when I found a cookbook at the Baker’s Hall store attached to the Boudin Bread Factory on Fisherman’s Wharf called Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. It was, of course, right up my alley and is still one of my favorite cookbooks in my collection. This devil’s food chocolate cake with chocolate buttercream frosting is from that book, although I’ve adapted the recipe a bit over the years.
I can’t believe this devil’s food chocolate cake with chocolate buttercream frosting is only the second layer cake recipe I have posted here on House of Nash Eats! And the last time I posted a cake was way back in October when I posted my Aunt Becky’s Black Forest Cake! Sure, I’ve posted about Strawberry Shortcake and Sticky Toffee Pudding as well, but those just aren’t the same thing as a tall, beautiful layered cake. So today I’m working toward remedying this shortcoming in my recipe library!
This is my go to chocolate cake recipe and it’s definitely a keeper. I make it for birthdays, for special occasions, or when friends are coming over. I looked for years and years for just the right devil’s food chocolate cake recipe but so many were too sweet or too dry and crumbly or just not chocolaty-enough for me.
The thing I love about this chocolate cake is that the chocolate factor is deep and intense. That’s in part to using both cocoa powder AND bittersweet (or semisweet) chocolate in the cake batter. The dark brown sugar in the batter also boosts both the flavor and moisture level of the cake. And using buttermilk, oil, and boiling water with your wet ingredients keeps the cake from going dry or crumbly.
I love serving a big slice of this cake with a few raspberries on the side and a nice tall glass of cold milk for drinking.
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