Today’s recipe is a very delicious chocolate cake with chocolate buttercream frosting.The inspiration for this very delicious cake came from one of my fellow bloggers Smitha from “The Karavali wok” (https://thekaravaliwok.com/).She has amazing recipes on her site with detailed step by step pictures .Just reading through the chocolate cake recipe and looking at the pictures, I totally wanted to try it out. This chocolate cake is absolutely a no-fail recipe which turned out just perfect. My kids who are usually not big chocolate cake fans, also declared it the best one ever and loved it .It was even tastier the next day after refrigeration. If refrigerated, you can also warm it up for a few seconds in a microwave and serve it with a dollop of vanilla ice cream and strawberries if you like. It taste heavenly! I followed the recipe as is , please read on for the details . Thank you Smitha for the lovely share and hopes this inspires many more folks to try it out.
A very delicious, dense and moist no fail recipe of chocolate cake with chocolate butter cream frosting
- 2 cups organic brown sugar
- 1 3/4 cup organic all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 organic eggs at room temperature
- 1 cup buttermilk at room temperature
- 1 cup black coffee (bru) 1 cup water with 2 tsp instant coffee powder
- 1/2 cup vegetable oil
- 1 tsp vanilla essence
- 1/2 cup unsalted organic butter
- 2/3 cup unsweetened cocoa powder
- 1/3 cup organic milk
- 3 cups powdered sugar
- 1 tsp vanilla essence
- 1/4 tsp salt
Preheat the oven to 350 deg F . Line the circular baking pans with parchment paper and spray oil or butter .
Combine the dry ingredients namely sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl after sieving so that they are mixed well.You can also incorporate using a whisk.
Make a well in the center and add the eggs and buttermilk and whisk it well. I used a stand mixer for the same.
Add hot coffee, oil and vanilla and continue whisking until it is incorporated well.
Divide the batter into the two pans by using a measuring cup .Bake the cake for 30 to 35 mins or until a tooth pick comes out almost clean or with a few moist crumbs.
Cool the cakes in the pan and later on the wire-rack .
Once completely cooled, frost and decorate as you like .
Melt the butter and add cocoa powder and whisk it until smooth
Gradually add the powdered sugar .Alternate with milk and beat until light and fluffy.
Stir in Vanilla and salt.
Place the cake on a cake stand with the flat side on the top.
Using a spatula , spread the frosting on the top evenly .
Place the second cake on top of the first cake and spread the frosting evenly.
Frost the sides completely using the offset spatula .
Decorate with Hershey chocolate candies and strawberries if you like.
Delicious chocolate cake is ready to be served. It tastes best when slightly warmed up and with a scoop of vanilla ice cream . Enjoy!