Hear Me Out Cake

I know the name “Hear Me Out Cake” might make you pause for a second—but trust me, it’s not intimidating. What it really promises is a chocolate explosion in every bite! 🍫

This cake features ultra-moist chocolate layers, wrapped in rich dark chocolate buttercream, and adorned with mini chocolate chips for that extra crunch. If you love chocolate, this is basically your dream come true.

How to Make This Hear Me Out Cake

Let’s break down this cake step by step so you can get the perfect results at home. And if you’re more of a visual learner, check out my video tutorial included below.

Here are the tools I usually use, but don’t stress if you don’t have everything—you can make it work with what’s on hand:

• 3 × 8-inch cake pans or 4 × 7-inch cake pans
• Rotating cake stand
• 10-inch greaseproof cake board or flat plate
• Large offset spatula
• Stand or hand mixer
• Small piping bag
• Open star piping tip (Wilton 1M works great)

Step 1: Make the Chocolate Simple Syrup

Start with the chocolate simple syrup because it needs time to cool. This step is optional, but it makes the cake layers extra moist. Honestly, it’s worth it—you won’t regret it!

Step 2: Bake and Level the Chocolate Cake Layers

Prepare your chocolate cake batter next. Divide it evenly into your pans and bake for 23–26 minutes, or until a toothpick comes out with a few moist crumbs.

Let the cakes cool in their pans for about 15 minutes. Then, run an offset spatula around the edges and flip them onto wire racks to finish cooling.

In a rush? Pop the pans in the freezer for 30 minutes. This traps some steam and gives the layers extra moisture.

Once cooled to room temperature, level the tops with a serrated knife. If you want to prep in advance, wrap them and freeze—they’ll hold beautifully.

Pro Tip: Wait to brush the chocolate simple syrup until just before assembly for the best soak.

Step 3: Make the Chocolate Buttercream

While the cakes bake and cool, whip up the chocolate buttercream. You can make it ahead of time and store it in the fridge for up to a month—it actually tastes better the next day!

Step 4: Soak and Stack the Cake Layers

Start stacking your cakes on a greaseproof cake board using a dab of buttercream to secure the first layer.

Brush the top of each cake with chocolate simple syrup using a silicone brush. Then, spread an even layer of chocolate buttercream on top. For extra texture, sprinkle mini chocolate chips if you like.

![stacking cake layers with buttercream and chocolate chips]

Repeat with the remaining layers, then chill in the freezer for 10 minutes. This firms up the buttercream and makes frosting the sides much easier.

Step 5: Frost the Cake

Apply a thick layer of chocolate buttercream to the sides and top. Don’t stress if it’s not perfectly smooth—those mini chocolate chips we’ll add next will hide any imperfections.

Press mini chocolate chips all over the cake until it’s fully coated.

![chocolate cake covered in mini chocolate chips]

Step 6: Decorate the Top

Use leftover buttercream to pipe swirls or dollops on top with your favorite tip (I use Wilton 1M). Slice into a generous piece and enjoy!

This cake will stay fresh at room temperature for 2 days, or in the fridge for a week.

Ingredient Swaps & Tips

Chocolate Cake Layers

• Flour: All-purpose is best. Gluten-free blends work too—just let the batter rest 20 minutes before baking.
• Sugar: Don’t reduce it; the texture will suffer.
• Cocoa Powder: Dark cocoa is ideal. If unavailable, use regular unsweetened or Dutch-processed cocoa.
• Sour Cream: Full-fat yogurt or buttermilk works. Non-dairy options are fine too.
• Oil: Any neutral oil like canola or vegetable is fine. Avoid olive oil—it changes the flavor.
• Eggs: Can be swapped for vegan alternatives like flax eggs.

Chocolate Buttercream

• Butter: Salted works if you skip the extra salt; vegan butter is fine too.
• Cocoa Powder: Substitute with regular or Dutch-processed if needed.
• Heavy Cream: Alternatives like almond, oat, or soy milk are fine.
• Chocolate: Use good-quality dark, semi-sweet, or milk chocolate.

Pro Tips for the Perfect Hear Me Out Cake

• Room temperature ingredients mix better.
• Measure flour with a spoon and level, or use a kitchen scale.
• Don’t overmix the batter; it keeps layers tender and fluffy.
• Use a scale to divide batter evenly for uniform layers.
• Chill layers in the freezer 20 minutes before frosting to make assembly easier.

Adjusting Sizes

• One batch is ~8 cups (~1500g).
• 3 × 8-inch pans: ~500g per pan
• 4 × 7-inch pans: ~375g per pan
• Can also make 2 × 9-inch layers, 4 × 6-inch layers, or a 9 × 13-inch sheet cake.

Bake Times: 350°F / 175°C. Adjust depending on pan size and oven.

Make Ahead & Storage

• Cake layers can be frozen in advance.
• Buttercream can be refrigerated for a month, frozen for 3 months.
• Cake lasts 2 days at room temp, 1 week in fridge, 1 month in freezer.
• Leftover frosting can cover cut edges to keep moist.

Let Me Know What You Think

If you try this Hear Me Out Cake, leave a rating or comment! Tag me @chelsweets and #chelsweets—I love seeing your creations.

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