The Ultimate Perfect Chocolate Cake

Thick luscious rich chocolate cake layers with delicious chocolate buttercream and tasty chocolate shavings. This is the perfect chocolate cake!

Servings 12 servings

Author Mandy Merriman - Baking with Blondie

3/4 cup buttermilk room temperature
2/3 cup sour cream room temperature
3 large eggs room temperature
1/3 cup vegetable oil
1 Tablespoon vanilla
1/4 cup cocoa powder
1/4 cup flour
1 15.25oz Dark Chocolate Fudge or Chocolate Cake Mix I prefer the taste and texture of Duncan Hines, but anything similar should be fine.

1 1/2 cup (or 3 sticks) Unsalted Butter left out at room temperature for 10 minutes
1 pinch salt
1 Tablespoon pure vanilla
1/4 cup heavy cream (plus more if needed)
1/2 cup cocoa powder
7-8 cups powdered sugar

Preheat the oven to 325 degrees (convection bake - if using traditional/convention bake, just leave the cake layers in the oven a little bit longer (about 2-3 minutes). Prep two 8" cake pans with a swipe of shortening and dust of flour/cocoa to prevent sticking.
*You can also do three 6" cake rounds, a bundt cake, a 9x13 pan or a sheet pan. The only thing that changes is baking time.
In a large bowl, whisk together all the ingredients except for the cake mix until they're thoroughly combined. Sift in the cake mix and gently stir it to combine (don't overmix). Split the cake batter between the prepared cake pans and bake the cakes for 30-32 minutes until the center is baked through.
Flip the cakes out onto a wire rack to cool completely, then wrap them up in plastic wrap to freeze until assembly.

In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy, about 1 minute. Add in the salt, vanilla, cocoa, and heavy cream. Whip up again until combined.
With the mixer on the lowest speed, add in the powdered sugar about 1/2 cup at a time, until all has been added. Add in a little more heavy cream if needed (about 2-3 Tablespoons at a time). Turn the mixer on the highest speed and whip up the buttercream for about 2 minutes to whip up for a lighter texture.

On a turntable and cardboard cake round, add on a dot of buttercream in the middle to act as glue for the cake rounds. Spread it around a little, then add on the first cake round. Spread on a generous layer of buttercream, then place on the next cake layer.
Crumb coat the entire cake by adding on a thin layer of buttercream. Freeze the cake for 5 minutes to set.
Use a wooden spoon to beat out any air bubbles in the buttercream to make it nice and smooth. Slather on the rest of the buttercream on the chilled cake, then use a texture scallop cake scraper to make the decorative sides. For the swirl on top, use an offset icing spatula and turntable to slowly drag the tool from the outside rim of the cake towards the center while spinning.
Add on the chocolate curls around the outside bottom of the cake and top rim by gently pressing the curls on with your hands. I like to put my cake on a cookie sheet to help catch the curls.
Enjoy!