Invited friends over for dinner as an excuse to make a moist chocolate cake with chocolate cream. This cake is the best cake I’ve ever made. My friend called it Chocolate Death!
Ingredients
For Cake
- 250gplain flour
- 267gcaster sugar
- 220gbrown sugar
- 96gcocoa powder
- 2 1/2tspbaking soda
- 2tspbaking powder
- 1tspsalt
- 300mLbuttermilk (room temperature)
- 180mLcoffee (room temperature)
- 160mLsunflower or vegetable oil
- 3large eggs (room temperature)
- 1tbspvanilla paste
For Chocolate Frosting
- 225gunsalted butter (room temperature)
- 120gpowdered sugar
- 96gcocoa powder
- 1tspsalt
- 1tspvanilla paste
- 240gdark chocolate
- 240mLheavy cream
How to make Chocolate Cake
For Cake
Preheat your oven to 350 F / 180 C, grease and line 8 pan. We need 3 pans. If you have all 3 that`s cool. You will reduce cooking time to 30 minutes only. I am jealous. I have only 1 pan. That`s why my cooking time was about 90 minutes.
In a large bowl, whisk together the flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. Pass everything through a sieve.
In another bowl, whisk together the buttermilk, coffee, oil, eggs and vanilla paste.
Add the wet ingredients to the dry ingredients and mix until just combined (be careful not to overmix)
Divide the batter equally (in my case it was about 560 gr per piece) and bake for 25 minutes. Check the cake is ready with a skewer - when it comes out clean, the cake is ready.
Allow to cool for at least 10 minutes, before removing from pans to a wire cake rack. Allow to cool completely before frosting.
Chocolate Cream
In the bowl of a stand mixer fitted with the paddle attachment add the butter and sift in icing sugar and cocoa powder.
Beat on medium to high speed until you get a fluffy and light mixture.
Add vanilla and beat it in as well.
Warm your cream to luke warm (be careful not to make it hot!). It is about 1 minute in microwave. Poor it carefully to the mixture while mixing it on a low speed.
Melt your chocolate. I do it in microwave. 30 seconds, then mix it. Another 30 seconds and mix it again. Let it cool down slightly before you add it into the frosting mixture.
Beat everything well on high speed, until light and fluffy.
Once both the cakes and the frosting is cool, stack your cake layers and chocolate fudge frosting.
Tips & Tricks
Pass all dry ingredients through a sieve.
Be careful not to overmix your cake dough as you don't want to incorporate air into your cake batter, causing it to rise too quickly in the oven and subsequently deflate after baked!
FAQS
What is the best way to store leftover chocolate cake?
To store leftover chocolate cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing the cake; it can last up to 3 months when properly wrapped.
Can I make substitutions for the ingredients in this chocolate cake recipe?
Yes, you can make several substitutions in this chocolate cake recipe. For a dairy-free option, substitute buttermilk with almond milk mixed with a tablespoon of vinegar. You can also replace the eggs with flaxseed meal or applesauce for a vegan version. If you don't have cocoa powder, you can use carob powder as an alternative, though it will slightly change the flavor.
What are some good pairing suggestions for this chocolate cake?
This moist chocolate cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent experience, serve it with a drizzle of chocolate sauce or fresh berries. A cup of coffee or a glass of red wine can also complement the rich flavors of the cake beautifully.
How can I ensure my chocolate cake turns out moist and fluffy?
To ensure your chocolate cake is moist and fluffy, make sure to use room temperature ingredients, especially the eggs and buttermilk. Avoid overmixing the batter after combining wet and dry ingredients, as this can lead to a dense cake. Also, check for doneness a few minutes before the suggested baking time to prevent overbaking.
What is the cooking time if I only have one cake pan?
If you only have one cake pan, the cooking time for this chocolate cake will be about 90 minutes. Make sure to check for doneness with a skewer; it should come out clean when the cake is ready. If you have multiple pans, you can reduce the cooking time to about 30 minutes.
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Cook Eat Sleep Repeat
(@cookeatsleeprepeat)
Hi, I’m Ekaterina – the foodie behind Cook, Eat, Sleep, Repeat! This blog is my personal cooking diary, born from my love for cooking, eating, and, of course, sleeping. It’s a space where I share my favorite recipes, kitchen experiments, and a touch of humor. Food is my passion, and my stomach has a serious crush on it! Whether you’re here for new recipe ideas or just love all things delicious, I hope my posts inspire you to cook, eat, and enjoy every bite. Welcome to my tasty world! 🍴 Hi, I’m Ekaterina – the foodie behind Cook, Eat, Sleep, Repeat! This blog is my personal cooking diary, born from my love for cooking, eating,...
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