It doesn't have to be just for a birthday, this chocolate cake is easy to make and delicious. Based on another popular recipe from Hersheys, this cake is topped with a fabulous buttercream frosting. Even though the recipe says to whisk I like to use my stand mixer at low to moderate speed, it gives a more consistent mixing. You can use springform pans if you like but I don't recommend it. The batter is quite thin and springform pans are notorious for leaking. I do recommend lining the bottom of your pans with parchment paper, the results are so much better than just greasing and buttering. [FreshProduct productGroup="bakingforbeginners_1570202286" showimage="yes" showprice="yes" showtitle="yes" showinnewline="no" align="center" buttonclass="" buttontext="Buy Now" newwindow="_blank"] Dutch processed cocoa will give you a more intense chocolate flavor but regular cocoa powder works very well. I like to sift the flour, it makes the batter a bit smoother. Some bakers like to use superfine sugars, I have never noticed any difference in my recipes when I have tried them.
Ingredients
- 1 3/4 cups all purpose flour
- 3/4 cup / 55g cocoa powder , unsweetened
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 cups white sugar
- 1 tsp salt
- 2 large eggs at room temperature
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 tsp vanilla extract
Instructions
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Preheat oven to 350F (standard) or 320F (fan/convection).
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Grease 2 x 22cm/9" cake pans with butter, then line the base.
Batter:
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Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
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Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds.
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Add boiling water and whisk to incorporate. The batter is VERY thin.
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Pour batter into cake pans.
Baking:
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Bake for 35 minutes or until a wooden skewer inserted into the center comes out clean.
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Cool for 10 minutes, then turn out onto wire racks upside down.
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Cool completely before frosting.
Chocolate Buttercream Frosting
Ingredients
3/4 cup unsalted butter, softened- 2 1/2 cups soft icing sugar / powdered sugar , sifted
- 1/2 cup cocoa powder , preferably Dutch Processed, sifted(Note 3
- 1/4 cup milk (any)
Instructions
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Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
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Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
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Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
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Add milk and vanilla if using. Beat again for 1 minute on speed 7.
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Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.
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