Greatest & Easiest Chocolate Cake

By srumbel

It yields a moist and delicious cake that actually tastes like chocolate!
The recipe calls for a whopping 1 1/3 cup cocoa powder, which gives it a real chocolate flavor . . . the 5 eggs give it richness and a beautiful texture . . . and the buttermilk helps keeps it moist! It's truly an exceptional recipe!
from simplysuzanne'sathome.com

Ingredients

• 3 1/3 cups flour
• 1 1/3 cups cocoa powder
• 3 cups sugar
• 1 tablespoon baking soda
• 1 teaspoons salt
• 1 1/2 cups unsalted butter, room temperature
• 3 cups buttermilk, room temperature
• 1 teaspoon vanilla
• 5 eggs, room temperature
• chocolate butter-cream frosting
• 1 pound bittersweet chocolate
• 12 ounces semisweet chocolate
• 3/4 cup egg whites (4-5 extra-large eggs), room temperature
• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 3/4 teaspoon salt
• 1 1/2 pounds unsalted butter, room temperature
• 3 teaspoons pure vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees F.

Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.

In a small bowl, gently whisk eggs, vanilla, and buttermilk to combine. Set aside.

Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until its pale and fluffy, about 3 minutes, scraping down bowl as needed.

Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture, scraping down bowl as needed.

Mix at medium speed until batter is thoroughly combined, about 15 seconds.

Give batter a final stir by hand.

Pour into prepared pans or cupcake cups. Bake cakes for about 55 minutes or until toothpick comes out clean, or bake cupcakes for 20-25 minutes.

chocolate butter-cream frosting
Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate and vanilla, and mix for 1 minute or until the chocolate is completely blended in. If the butter-cream seems very soft, allow it to cool, and beat it again.