The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz

Ingredients

• 2 tablespoons Unsalted Butter (room temperature, for greasing pans)
• 3 sheets Parchment Paper (cut to fit 8‑inch round pans)
• 300 grams Cake Flour (sifted)
• 60 grams Dutch‑Processed Cocoa Powder (unsweetened)
• 300 grams Granulated Sugar (divided 150 g for cake, 150 g for frosting)
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt (generous amount to enhance flavor)
• 180 ml Hot Freshly Brewed Coffee (about 3/4 cup, very hot)
• 240 grams Sour Cream (full‑fat, at room temperature)
• 2 teaspoons Vanilla Extract
• 5 Large Eggs (room temperature)
• 2 Egg Yolks (extra yolks for richness)
• 120 ml Avocado Oil (neutral‑flavored oil)
• 200 grams Dark Chocolate (60‑65% cacao) (chopped)
• 240 ml Whole Milk (for frosting pudding)
• 227 grams Unsalted Butter (for frosting) (room temperature, cut into cubes)

Instructions

1. Preheat Oven and Prepare Pans

   Set oven to 350°F. Grease the bottom and sides of three 8‑inch round cake pans with room‑temperature butter, then line each bottom with a round of parchment paper cut using the diagonal‑fold method.

   Time: PT10M

   Temperature: 350°F

2. Combine Dry Ingredients (Reverse Creaming)

   In the stand mixer bowl, add sifted cake flour, Dutch‑process cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix on the lowest speed for 2 minutes to distribute the leavening evenly.

   Time: PT5M

3. Bloom Cocoa with Coffee

   In a separate container, pour 180 ml of very hot brewed coffee over the cocoa powder, stirring until smooth and fragrant.

   Time: PT3M

4. Whisk Eggs

   In a small bowl, whisk together 5 large eggs and 2 extra yolks until just combined.

   Time: PT2M

5. Incorporate Oil and Cocoa Mixture

   Add avocado oil and half of the coffee‑cocoa mixture to the dry‑ingredient bowl. Mix on low until just incorporated.

   Time: PT5M

6. Add Eggs and Finish Batter

   Pour the whisked eggs into the mixer, increase speed to medium, and beat until the batter is glossy and the consistency of thick pancake batter.

   Time: PT5M

7. Portion Batter

   Weigh the batter and divide evenly into the three prepared pans, about 550 g per pan.

   Time: PT5M

8. Bake Cakes

   Bake for 30 minutes, rotating the pans halfway through for even browning.

   Time: PT30M

   Temperature: 350°F

9. Cool Cakes

   Let the cakes cool in the pans on a cooling rack for 20 minutes, then run a thin knife around the edges, invert onto a wire rack, and cool completely.

   Time: PT20M

10. Prepare Frosting – Chop Chocolate

    Finely chop 200 g of 60‑65% dark chocolate and set aside.

    Time: PT2M

11. Heat Milk and Sugar

    In a saucepan, combine whole milk with 150 g of granulated sugar. Warm over medium heat, stirring until the sugar dissolves and the mixture just begins to simmer.

    Time: PT5M

12. Temper Egg Yolks

    In a separate bowl, whisk the remaining 150 g of sugar with the 2 extra egg yolks. Slowly whisk in about half of the hot milk mixture to raise the temperature without curdling.

    Time: PT3M

13. Cook Pudding Base

    Return the tempered yolk mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens, bubbles form, and it coats the back of a spoon (about 7 minutes).

    Time: PT7M

14. Incorporate Chocolate

    Remove the saucepan from heat and fold in the chopped dark chocolate until fully melted and the mixture is glossy.

    Time: PT3M

15. Cool Pudding

    Allow the chocolate pudding to cool to room temperature (about 10 minutes).

    Time: PT10M

16. Add Butter and Finish Frosting

    Whisk in vanilla extract, then add the softened butter one piece at a time, beating after each addition until the frosting is thick, spreadable, and glossy.

    Time: PT5M

17. Chill Frosting

    Refrigerate the frosting for 5 minutes to firm slightly before using.

    Time: PT5M

18. Level Cake Layers

    Using a serrated knife, trim a thin slice off the top of each cooled cake layer to create flat surfaces.

    Time: PT10M

19. Assemble Cake – First Layer

    Place the first layer cut‑side down on a cake stand. Spread about 1 cup of frosting evenly over the top.

    Time: PT5M

20. Assemble Cake – Second and Third Layers

    Repeat with the second and third layers, each time placing the cut‑side down and spreading a generous amount of frosting.

    Time: PT10M

21. Crumb Coat

    Apply a thin “crumb coat” of frosting over the entire cake to trap loose crumbs. Chill the cake for 5 minutes.

    Time: PT5M

22. Final Frosting Layer

    Spread the remaining frosting smoothly over the top and sides. Create texture or swirls as desired.

    Time: PT10M

23. Final Chill and Serve

    Refrigerate the finished cake for 15 minutes to set the frosting, then slice and serve.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

55 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Vegetable shortening
• Instead of Parchment Paper: Silicone baking mats
• Instead of Cake Flour: All‑purpose flour (with 2 tbsp cornstarch per cup)
• Instead of Dutch‑Processed Cocoa Powder: Natural cocoa powder
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Salt: Kosher salt
• Instead of Hot Freshly Brewed Coffee: Strong brewed espresso, Hot water
• Instead of Sour Cream: Greek yogurt (full‑fat)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Large Eggs: Egg substitute (for vegans)
• Instead of Egg Yolks: Additional whole eggs
• Instead of Avocado Oil: Canola oil, Vegetable oil
• Instead of Dark Chocolate (60‑65% cacao): Semi‑sweet chocolate
• Instead of Whole Milk: 2% milk, Almond milk (for dairy‑free version)
• Instead of Unsalted Butter (for frosting): Margarine

Equipment Needed

• Stand Mixer with Paddle Attachment
• Mixing Bowls
• Kitchen Scale
• Sieve (Fine Mesh) (optional)
• Saucepan (medium)
• Whisk
• Spatula (silicone)
• 8‑inch Round Cake Pans (3)
• Cooling Rack
• Serrated Knife
• Offset Spatula (optional)
• Cake Stand or Plate (optional)
• Parchment Paper
• Oven Thermometer (optional)
• Timer

Critical Steps — Do Not Skip

• Greasing and lining pans with parchment
• Reverse creaming dry ingredients
• Blooming cocoa with hot coffee
• Weighing batter for even layers
• Rotating pans during baking
• Cooking the German buttercream pudding without scorching
• Tempering egg yolks to avoid curdling
• Cooling pudding fully before adding butter
• Applying a crumb coat before final frosting

Chef Tips from the Video

• Use cake flour for a tender crumb and better freeze‑thaw stability.
• Room‑temperature butter and eggs give a smoother batter.
• Weighing batter eliminates guesswork and guarantees uniform layers.
• A quick 5‑minute chill between crumb coat and final coat makes the final frosting smoother.

Troubleshooting

Storage

Refrigerator: Store sliced cake in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator.

Room temperature: Do not store at room temperature for more than 2 hours due to buttercream.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead; wrap each layer in plastic and store refrigerated.
• German buttercream can be made 1 day ahead; keep refrigerated and re‑whip before using.
• Assemble the cake and freeze; thaw in the refrigerator before serving.

Frequently Asked Questions