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  • Begüm Azak

Chocolate Cake

Super delicious and moist chocolate cake recipe with chocolate buttercream frosting. Easy to make, great for last minute gatherings and no chilling required for the chocolate frosting!

Ingredients

Chocoate Cake

  • 220 g all purpose flour

  • 345 g white sugar

  • 85 g cocoa powder

  • 10 g baking powder

  • 2 eggs

  • Pinch of salt

  • 5 g baking soda

  • 220 g milk

  • 100 g vegetable oil

  • 230 ml hot brewed coffee

  • Vanilla essence

Chocolate Buttercream Frosting

  • 695 g confectioners sugar

  • 330 g butter

  • 60 g heavy cream

  • 50 g cocoa powder

  • A pinch of salt

  • 150 g dark chocolate disks

  • Vanilla essence

Video Tutorial for Chocolate Cake

Baking Instructions

For Chocolate Cake

  • Pre-heat the oven to 170 C.

  • Combine the dry ingredients in a large bowl: 220 g flour, 85 g cocoa powder, 10 g baking powder, 5 g baking soda and a pinch of salt.

  • Add 2 eggs and 345 g white sugar, few drops of vanilla essence and 100 g vegetable oil, and beat the mixture using a hand-held mixer or a stand mixer until it is consistent.

  • While mixer is still running slowly add 220 g milk, and then 230 ml hot brewed coffee.

  • Pour the mixture into a cake tin layered with cooking parchment at the bottom, and cook for 50 minutes at 170 C. The cake is done when a toothpick inserted into the center comes out clean.

  • Wait for the cake to cool down before frosting.

For the Butercream Frosting

  • Get the ingredients to room temperature.

  • Beat 330 g butter with an electric mixer until it is soft and creamy.

  • Gradually add 695 g confectioners sugar along with 50 g cocoa powder and a pinch of salt and beat until the mixture is firm.

  • Microwave 60 g heavy cream with 150 g dark chocolate disks until the chocolate melts. Chocolate tends to burn very easily so make sure not to overheat it. I find 1.5 - 2 minutes to be ideal, not all of the chocolate will be melted but continue to whisk until you melt it.

  • Add melted chocolate and vanilla essence to the mixture, continue to beat until chocolate is evenly distributed.

  • Frost the cake with a spatula or even a tablespoon. Optionally you can cut a third of the cake to create a top layer and frost in between.

I hope you liked this recipe and please leave us a comment in the section below if you have tried it!