Chocolate Cake :- This is my favourite chocolate cake recipe . This chocolate cake recipe will quickly become your favourite as well, thanks to its wonderfully moist crumb and fudgy, yet light texture. For a 3x chocolate flavour, top with chocolate buttercream and chocolate chips. This chocolate layer cake can also be made as a sheet cake.
- 1 and 3/4 cups of all-purpose flour
- 3/4 cup of unsweetened natural cocoa powder
- 1 and 3/4 cups of granulated sugar
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 teaspoons of espresso powder (optional)
- 1/2 cup of vegetable oil
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- 1 cup of buttermilk
- 1 cup of freshly brewed strong hot coffee
- 1.25 cups of unsalted butter
- 3 and 1/2 cup of sugar
- 3/4 cup of unsweetened cocoa powder
- 3–5 Tablespoons of heavy cream
- 1/4 teaspoon of salt
- 1 teaspoon of pure vanilla extract
- semi-sweet chocolate chips (optional)
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare two 9-inch cake pans by greasing them, lining them with parchment paper, and then greasing the parchment paper. The cakes are easier to remove from the pans when they are wrapped in parchment paper.
Make the cake as follows:
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Remove from the equation. Mix the oil, eggs, and vanilla together on medium-high speed using a handheld or stand mixer fitted with a whisk attachment (or a whisk) until incorporated. Mix in the buttermilk until everything is well mixed. Pour the wet ingredients into the dry ingredients, whisk or beat on low speed until the batter is completely incorporated, then add the hot water/coffee. The batter is rather thin.
- Using a spatula, evenly distribute the batter between the two pans. Bake until a toothpick inserted in the centre comes out clean, about 23-26 minutes. Because baking times differ, keep an eye on yours. When a toothpick inserted in the centre comes out clean, the cakes are done.
- Take the cakes out of the oven and place them on a wire rack to cool. Allow the pan to cool completely before removing it from the oven.
- To make the buttercream, beat the butter on medium speed with a handheld or stand mixer fitted with a paddle attachment until creamy, about 2 minutes. Combine confectioners’ sugar, cocoa powder, 3 tablespoons heavy cream, salt, and vanilla extract in a large mixing bowl. For 30 seconds, beat on low speed, then increase to high pace and beat for 1 minute. Don’t overdo it with the whipping. If the frosting is too thin, add 1/4 cup more confectioners’ sugar or cocoa powder; if the frosting is too thick, add 1-2 Tablespoons more cream. (Normally, I add one more.) Taste. If preferred, season with a little more salt.
Assemble and frost:
- If the tops of the cooled cakes are domed, slice a tiny layer off the tops with a large serrated knife to produce a flat surface. This is referred to as “levelling” the cakes. Throw it away or crumble it over the top of the final cake. 1 cake layer should be placed on a cake stand or serving dish. Apply frosting to the top of the cake in an even layer. Place the second layer on top and apply the remaining icing evenly across the top and edges. For the frosting, I always use an icing spatula and a bench scraper. If desired, top with chocolate chips.
- Before slicing, chill the cake for at least 30-60 minutes. When cutting the cake, this helps it keep its shape.
How to store Chocolate Cake:-
- Refrigerate leftover cake in an airtight container for up to 5 days.