(Recipe of Classic Moist Chocolate Cake)
In my experience of amateur baking, I have come to the realization that recipes to some foods yield different results every single time. There are times when it turns out perfectly fine and then there are others when it can finds its way to the trash can.
In my experience of amateur baking, I have come to the realization that recipes to some foods yield different results every single time. There are times when it turns out perfectly fine and then there are others when it can finds its way to the trash can.
These whimsical recipes are the ones I prefer to stay away from, especially if I’m cooking/baking for guests.
I guess my obsession with ridiculously chocolatey cakes can be traced back to one of my favorite movies of all times, Matilda.
Then there is this other category, the dependable one, the nice one.
Like that one player which the team can always count on!
Like that one player which the team can always count on!
The one that will never let you down! Ok..I got a lil emotional there.
One such recipe is of this deliciously moist chocolate cake I came across a while ago.
Makes the most wonderful cake/cupcakes every single time and most importantly the recipe is way too simple.
I guess my obsession with ridiculously chocolatey cakes can be traced back to one of my favorite movies of all times, Matilda.The chocolate cake which evil Ms. Trunchbull forces down poor Bruce’s throat is so damn gooey and mouth watering that I have fantasized about digging into it a million times ever since, always wondering what it must have actually tasted like.
(Excuse Cookie’s extremely filthy and unsanitary looking apron, I can assure you that it’s just …chocolate….isn’t it??)
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| Victory is mine!!!…Burrrrpp!! |
Now back to this cake I was talking about, well I have baked it as a birthday cake every now & then or the occasional ‘it’s been a while since I last baked and I don’t mind gaining a few pounds’ cupcakes and the result was always the same- the most moist, decadent, chocolatey cake ever.
Another great thing about this chocolate cake is that it stays fresh and in perfectly moist condition for several days and by several I mean even a month or more.
Isn’t that incredible! So you can bake it ahead of time and no one can tell if it’s right out of the oven or has been baked a week ago.
So without further ado I will dive right into the recipe of the chocolate cake and the yummy chocolate buttercream frosting that goes with it.
Chocolate Cake:
All you need is-
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups cocoa powder
- 2 tsps baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil(secret ingredient which makes the cake so moist:))
- 1 cup buttermilk(substitute- mix 1 tbsp lemon juice in 1 cup milk and set aside for 10 minutes)
- 2 extra-large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup hot coffee(freshly brewed is preferred)
This is how we do it–
- Preheat the oven to 350 degrees F(180 degrees C).
- Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs(lightly beaten), and vanilla.
- Make a well in the dry mix and slowly add the wet ingredients to it.
- Add the coffee,at the very end, and stir just to combine.Avoid over-mixing the batter.The consistency of the batter should be runny.
Pour the batter into the pans and bake for 25 to 30 minutes or until a toothpick comes out clean. Cool the pans before turning them and releasing the cakes.
Chocolate Buttercream Frosting:
All you need is-
- 8 ounces semisweet chocolate
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 1/2 cups sifted confectioners'(icing) sugar
- 1 tsp pure vanilla extract
- 1/2 tsp instant coffee powder, just for the flavor(optional)
- For best results, you will need a stand/hand mixer for the frosting.
This is how we do it-
- Chop the chocolate and place it in a double boiler or microwave. Stir until just melted and set aside until cooled.
- In the bowl of a mixer fitted with a paddle attachment, beat the butter on medium speed for about 3 minutes, until light yellow and fluffy.
- Add the egg yolk and vanilla extract and continue beating for about 5 minutes.
- Turn the mixer to low and gradually add the confectioners’ sugar.
- Once the entire sugar is added, beat at medium speed until smooth and creamy.
- Dissolve the coffee powder in hot water.
- On low speed, add the chocolate and coffee to the butter mixture and mix until blended.
- Spread on the cooled cake. If it becomes too soft to work with, refrigerate the frosting for some time.
Try this recipe, I guarantee you will enjoy it right from mixing the ingredients till devouring the cake!!
Happy Cooking!!
Your cake looks like heaven. I wanna smear it all over my face like Bruce Bugtrotter. And what I love about your blog is that you always relate the subject of the post with something hilarious. Love it!
Thanx darling..love u!
I want to make butter cream frosting with egg yolk this time. I never used egg for any frosting. Good job 🙂
Egg adds so much flavour to the frosting..All the best:)
Hey…i have tried a number of frosting recipes…some work and some don’t but i tried yours and it was really good and yummy…simple yet finger licking! 🙂 Thanks!
I’m so glad u liked the frosting..it’s a favorite of mine too! Happy Baking!!