Moist rich yet light. Thats how I would describe this basic chocolate cake. I baked this for a colleague’s birthday a couple of days ago and then again yesterday for another friend. Everyone loved this cake!
The cake will stay moist and light the following day still. Make sure to keep them in an air tight container though. It is a really easy recipe to follow. Two big bowls. One for dry ingredients the other for wet ingredients. Mix well and you are done! Well of course there is some measuring and some baking in between but really you don’t need any fancy technique to create this moist and rich chocolate cake.
I adapted this recipe from Spiced by reducing the sugar amount in the cake and in the buttercream frosting. Even though I reduced the amount of sugar in the buttercream as well. The cake is just sweet enough. I find the typical buttercream frosting recipes you find online is often a ted too sweet. You should try the buttercream frosting while making it not only to taste if the buttercream is sweet enough but also to feel the consistency of the buttercream, if it has reached your desired consistency for spreading. Also add the icing sugar 1 cup at a time or 1/2 a cup at a time till it has reached the level of sweetness you would like.
This cake fed at least 20 people.
11″ cake pan or 2 9″ cake pan
2 1/2 cup (320g) flour
1 cup (201g) sugar
1 cup (220g) light brown sugar
3/4 cup (89g) unsweetened dark chocolate cocoa powder
2 1/4 tsp baking soda
2 1/4 tsp baking powder
1/2 tsp salt
1 cup (240ml) buttermilk
1/3 cup (75ml) coffee or espresso, brewed
2 tsp vanilla extract
3/4 cup (175ml) sour cream
1/3 cup (75ml) vegetable oil
3 large eggs, room temperature
Chocolate butter cream frosting
2 sticks (226g) butter
3/4 cup (89g) unsweetened cooca powder
3 cups (370g) icing sugar (powdered sugar), sifted
1/2 cup (125ml) milk
1 tbs vanilla extract
Preheat oven to 350 degree F (175 degree C), grease your pan ( I used an 11″ spring form pan then sliced the cake in half. If you have two 9″ inch cake pans you could use them as well)
In a large bowl, add flour, sugar, brown sugar, cocoa powder, baking soda, baking powder and salt. Mix and combine well.
In another medium bowl, add buttermilk, coffee, vanilla extract, sour cream, vegetable oil and eggs. Whisk till all ingredients are combined (more or less)
Add half of the liquid mixture to the large bowl that contains the dry ingredients. Mix till just combined. Then add the remaining liquid and mix well. (With a hand held electric whisk or kitchen mixer mix on medium speed for 1-2 mins)
Pour batter into the pan. Or Divide the batter evenly into 2 cake pans.
Bake at 350 degree f (175 degree C) for 50min- 60mins (or 30mins if you are using 2 cake pans). Until a toothpick inserted into the centre of the cake comes out clean.
Let the cake cool for 10min in the pan then remove cake from pan and let it cool completely.
Chocolate Buttercream frosting
With a kitchen mixer or an electric whisk, beat butter and cocoa powder for about 3 mins, until well combined.
Add half of icing sugar and half of the milk. Beat on low speed till well combined. Then increase speed and beat for another 1-2mins. Add the rest of the icing sugar and milk then whisk for another 1-2mins.
Add vanilla extract and beat on high for another 2-3mins.
Build you cake!
Slice the cake in half, if you are baking it in one pan.
Spread 1/2 of the butter cream evenly over the top of the layer. Then place the next layer of cake and use the rest of the frosting.
Spread evenly. To get the whirl effect, I used a fork ( placing fork at 45 degree from the cake) and “drew circles”.