Chocolate Cake
Make this delicious classic chocolate cake complete with chocolate buttercream icing that's perfect for any occasion!
Servings 12 servings
Calories 792kcal
Equipment
- 9" round cake tins
- Mixing Bowls
- Electric mixer
- Wire cooling rack
Ingredients
For the Cake:
- 240 grams plain flour
- 400 grams white granulated sugar
- 50 grams unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- 240 milliliters milk
- 2 large eggs
- 180 milliliters vegetable oil
- 1 tablespoon vanilla extract
- 240 milliliters boiling water
For the Chocolate Buttercream:
- 340 grams unsalted butter room temperature
- 25 grams unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 680 grams icing sugar (powdered sugar)
- 3 to 4 tablespoons milk
Instructions
For the Cake:
- Preheat the oven to 180C (160C fan /350°F). Grease two 22cm /9-inch cake pans and line the bottom of each pan with baking parchment paper. (I highly recommend using cake strips for a more even bake.)
- Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.
- In a medium bowl, whisk together the milk, egg, oil, and vanilla. Pour the wet mixture into the dry mixture and whisk together until well combined. Whisk in the boiling water. (The batter will be runny.)
- Divide the batter between the prepared cake pans.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire cooling rack for 15 minutes. Carefully remove the cake layers onto the wire rack, remove the baking paper, and let cool completely.
For the Chocolate Buttercream:
- With an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy, about 2 minutes. Add the cocoa powder and salt and mix on low speed until combined. Scrape the bowl down.
- While mixing on low speed, gradually add in the icing sugar occasionally adding a small pour of milk. (only use what you need to make the frosting not feel gritty.) Beat in the vanilla. Scrape down the bowl and beat on medium-low speed until light and fluffy, about 1 minute.
For the Assembly:
- Place a cooled cake layer on a cake stand. Spread 1 cup of frosting on top of the cake, then sandwich the other cake layer on top. Spread the rest of the frosting all over the outside of the cake.
Notes
- Room Temperature Ingredients: For the best results, make sure all your ingredients, especially the butter, eggs, and milk, are at room temperature before you begin. This helps them mix more smoothly, resulting in a better-textured cake.
- Sift Dry Ingredients: Sifting the flour, cocoa powder, baking powder, and baking soda helps to aerate them, resulting in a lighter cake. It also ensures there are no lumps in your batter.
- Do Not Overmix: Once you combine the wet and dry ingredients, mix just until the batter is smooth. Overmixing can lead to a dense cake because it develops the gluten in the flour.
- Baking Time: Check your cakes for doneness a few minutes before the recipe's suggested baking time. Ovens can vary, and it's better to check early than to have a dry cake.
- Cooling Time: Allow the cakes to cool in the pans on a wire rack for the time recommended before removing them. This helps prevent the cakes from breaking apart. However, don't leave them in the pans too long, or they could become soggy.
- Frosting Consistency: If your buttercream seems too thick, add milk one tablespoon at a time until it reaches a spreadable consistency. If it's too thin, add more powdered sugar to thicken it.
Nutrition
Calories: 792kcal | Carbohydrates: 110g | Protein: 5g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 363mg | Potassium: 175mg | Fiber: 3g | Sugar: 90g | Vitamin A: 793IU | Calcium: 83mg | Iron: 2mg
Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!