A chocolate cake is a delightful treat loved by many for its rich flavor and moist texture. When it comes to baking one, an 8-inch cake is the perfect size for several reasons. Firstly, it’s just the right amount to satisfy your chocolate cravings without overwhelming you with leftovers. Secondly, an 8-inch cake is easy to bake, requiring standard cake pans and fitting comfortably in most ovens. Additionally, it’s a versatile size, making it ideal for small gatherings or intimate celebrations. Whether you’re baking for a special occasion or simply indulging your sweet tooth, an 8-inch chocolate cake is the perfect choice for a delicious and manageable dessert experience.
Best Chocolate Cake
Oven – Preheat the oven to 325°F/ 165°C/ Gas Mark 3 Pan – Grease and line 3 x 8-inch round cake pan (or 2 x 9-inch round baking pans)
Wet ingredients – In another bowl, combine the eggs, buttermilk, oil, and vanilla extract. Dry ingredients – In a large bowl combine sugars, flour, baking powder, baking soda, cocoa powder, and salt. Set aside
Wet to dry – Add the wet ingredients mixture to the dry ingredients and combine well. Then add the hot coffee and combine well. Scrape the sides of the bowl.
Bake – Divide the batter equally between the prepared 8-inch cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes clean.Pro tip – I like to use cake strips to ensure my layer cakes bake flat. Cool – When baked, cool in the baking pan for 5 minutes. Then, invert onto a wire rack and cool completely before frosting.Pro tip – if you frost a warm cake, the frosting will melt so be patient and let the layers cool completely.
Chocolate Swiss meringue buttercream
See the video – how I make Swiss meringue buttercream. Chocolate – Melt the chocolate in a microwave-safe bowl or double boiler. Temper – In the bowl of a stand mixer, place the egg whites and sugar and place it over a pot of simmering water. Using the whisk whip until all the sugar has dissolved and the egg whites are barely warm (about 160 F)Pro tip – this is called a double boiler method. the top bowl must not touch the simmering water in the bottom pot or the eggs will cook. Whip – Take the bowl off the heat and place it on the stand mixer. Whip the egg whites until you have a thick meringue with stiff peaks. Let the mixer continue to whip on low until the mixer bowl feels cool to the touch.Pro tip – it is VERY important that the meringue is cool if not the butter will melt. Butter – Gradually add the butter one cube at a time with the mixer on medium speed. Once all the butter has been added turn the mixer up to medium-high and whip for 2 minutes. Add the vanilla extract.Pro tip – this is your classic Swiss meringue buttercream. Chocolate – Fold in the melted cooled chocolate until you have a smooth uniform color.
Assemble
Level – Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrupPro tip – simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. Stack – Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream, then the final layer. Chill the cake for 15 minutes.Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside.
Frost – Spread the remaining buttercream around and on the top of the cake.Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. Texture – I’ve used an icing comb to create a pattern on the outside but you can choose to create a smooth effect with a bench scraper or a rustic finish with a spatula. Pipe – Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done.Pro tip – you can also add chocolate kisses around the top edge of the cake instead of piping.
Storage
The baked cake layers will stay fresh for up to two days at cool room temperature, longer if kept in the fridge. It can be frozen for a month or more. Once frosted the cake needs to be kept in the fridge because Swiss meringue contains egg whites which is a perishable ingredient.
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Frequently asked questions
Creative ways to serve chocolate cakes
Warm with Ice Cream: Serve slices of the cake warm with a scoop of vanilla or chocolate ice cream for a delicious contrast of temperatures and flavors. Layered with Mousse: Create a layered dessert by alternating slices of cake with layers of chocolate mousse or whipped cream. Stuffed with Cream: Cut the cake into layers and fill it with a layer of sweetened whipped cream or chocolate ganache before stacking it back together. Trifle: Cube the cake and layer it in a trifle dish with layers of whipped cream, berries, and chocolate sauce for a beautiful and decadent dessert. Cake Pops: Crumble the cake, mix it with frosting, and form into balls. Dip the balls in melted chocolate and decorate with sprinkles or nuts for gluten-free cake pops. Mini Cakes: Cut the cake into mini rounds using a round cookie cutter. Stack the rounds with layers of frosting in between for individual mini cakes. Ice Cream Sandwiches: Cut the cake into squares and use them as the “bread” for ice cream sandwiches, filling with your favorite ice cream flavor. Mug Cakes: Make individual mug cakes by mixing a small amount of cake batter with some milk or water in a mug and microwaving for a quick and easy treat.
Creative variations
Add Some Spice: Mix in a teaspoon of ground cinnamon, nutmeg, or cayenne pepper to the cake batter for a spicy kick. Mint Chocolate: Add a teaspoon of peppermint extract to the frosting for a refreshing twist. Raspberry Filling: Spread a layer of raspberry preserves between the cake layers before frosting for a fruity surprise. Coconut Chocolate: Mix in some shredded coconut to the cake batter for a tropical flavor. Espresso Chocolate: Use espresso powder in place of some of the coffee in the cake batter for a stronger coffee flavor. Chocolate Orange: Add a tablespoon of orange zest to the cake batter for a citrusy touch. Nutty Chocolate: Fold in some chopped nuts, such as almonds or pecans, to the cake batter for added crunch. Salted Caramel: Drizzle some salted caramel sauce over the top of the frosted cake for a sweet and salty combination. Chocolate Ganache: Instead of the chocolate frosting, top the cake with a rich chocolate ganache for an extra decadent treat. Chocolate Chips: Mix in some chocolate chips to the cake batter for extra chocolatey goodness.
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