17 April, 2020
Best Ever Chocolate Cake
B
I was on the mission to come up with the recipe for THE chocolate cake. And I promise- You won’t find better chocolate cake recipe than this one. Slightly different method of mixing the cake batter and using buttermilk gives this cake it’s moist and fudgy, yet very light crumb. I cannot imagine making a chocolate cake using any other recipe now.
Sandwiched with fluffy whipped dark chocolate ganache buttercream completes this tast heaven
It is so easy to make and is truly foolproof recipe, which even a beginner can master. To be completely honest, I’m munching a piece right now as I’m writing this… drooling all over my keyboard. It is insanely delicious.
Cake
480g all-purpose flour
300g light brown sugar
120g unsweetened cocoa powder, used Foodthoughts
2tsp baking soda
1 tspb baking powder
1 fine sea salt
4 large eggs
250ml buttermilk, room temperature
250ml hot water (boiled and slightly cooled)
250g soft unsalted butter or margarine
2 teaspoons vanilla extract
200g good quality dark chocolate, melted
Chocolate Ganache Buttercream Frosting
250g unsalted butter softened
250g powdered sugar
200g good quality dark chocolate melted and cooled
50g unsweetened cocoa powder i used Foodthoughts
200ml double cream
2tbsp milk
2 teaspoons vanilla extract
Pinch of salt
Instructions
Preheat oven to 180’C or 170’C Fan assisted. Butter three 9-inch cake rounds and line with parchment,
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add cubed butter and mix until resembles crumbs.
In a bowl or a jug combine eggs, buttermilk, hot water, and vanilla. Beat on a medium speed until smooth. Pour in melted chocolate and give another good whisk. lThis should take just a couple of minutes. Divide batter between the 2 pans.
Bake for 30-35 minutes until a toothpick inserted into the centre comes out clean.
Cool in the tins for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Chocolate ganache buttercream Frosting
In a large bowl, beat together butter, powder sugar and cocoa. Use a hand mixer or stand mixer for best results. Add vanilla extract pinch of salt and beat once again.
Gradually add double cream and milk whilst beating well until smooth.
Brush sponges with milk and sandwich with buttercream. Half in between and the rest
