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Chocolate Cake Recipe

Sift the sugar, baking soda, cocoa, baking powder, salt, and flour into the bowl of an electric mixer fitted with a paddle attachment. Now, mix it all on low speed until it’s combined. Take another bowl and combine in it vanilla, eggs, oil, and buttermilk.

Chocolate Cake Recipe

Photo by gpherman

Chocolate Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 teaspoon of pure vanilla extract
  • 1 cup of buttermilk, shaken
  • ¾ cups of good cocoa powder
  • Butter, for greasing the pans
  • 2 cups of sugar
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of kosher salt
  • ½ cup of vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 cup of freshly brewed hot coffee
  • 1 and ¾ cups of all-purpose flour, plus more for pans
  • 1 and ¼ cups of sifted confectioners' sugar
  • 6 ounces of good semisweet chocolate
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of instant coffee powder
  • ½ pound (2 sticks) of unsalted butter, at room temperature
Instructions
  1. First, preheat the oven to 350 degrees F. Now, take two 8-inch x 2-inch round cake pans and butter them. Next, line with parchment paper, and flour and butter both pans. Sift the sugar, baking soda, cocoa, baking powder, salt, and flour into the bowl of an electric mixer fitted with a paddle attachment. Now, mix it all on low speed until it’s combined.
  2. Take another bowl and combine in it vanilla, eggs, oil, and buttermilk. Leave the mixer on low speed and carefully add the wet ingredients to the dry. Next, add the coffee into the mixer, which is still on low speed, stir until combined and use a rubber spatula to scrape the bottom of the bowl.
  3. Pour the batter into the pans which are already prepared and bake until a cake tester comes out clean, for about 35 to 40 minutes. Now, turn them out onto a cooling rack and leave them until completely cool. Put 1 layer, flat side up, on a cake pedestal or flat plate. Spread the top with frosting using offset spatula or knife. Put the second layer on top, rounded side up, and spread the frosting equally on the sides and top of the cake.
  4. Chop the chocolate and out it in a bowl which is heat-proof. Now, put it over a pan of simmering water. Stir it until just melted and leave it aside until cooled to room temperature.
  5. Beat the butter on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment for about 3 minutes, until fluffy and light yellow.
  6. Now, add the vanilla and egg yolk and continue beating for another 3 minutes. Gradually add the confectioners’ sugar into the mixer which is now set to low, then beat at medium speed, scraping down the bowl as necessary, until creamy and smooth. Next, dissolve the coffee powder in two teaspoons of the hottest tap water. Add the coffee and chocolate to the butter mixture and mix it on low speed, until blended. When you’re done, spread it immediately on the cooled cake.
 

 

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