There are many claims of having the “best chocolate cake recipe” and maybe, they are. I developed and tried different versions of chocolate cake. And so far, this recipe is ultimately good and top of my list! You can’t resist its incredibly moist texture, sweetness is just right to the palate without feeling guilt…and the chocolate buttercream frosting makes it wonderful–the smooth texture of chocolate and cocoa butter provides creamy goodiness that melts in your mouth. So, go ahead, prepare the ingredients and try this recipe and let a slice transcend you to chocolate lover’s paradise!
Always use the right amount of frosting, as too much frosting can overwhelm the cake and too little is a big disappointment.
Do not forget to cover the cake with a thin layer of frosting called, CRUMB COAT. This holds in the crumbs and makes it easier to apply the final coat. Remove the filled cake from the refrigerator and brush away loose crumbs from the top and sides of the cake. Start frosting the top of the cake by spreading an even layer of the frosting. When the top is covered, frost the sides of the cake, scoop up a generous dab of frosting onto a flat metal spatula and hold the spatula against the cake, move the spatula down and away from you without lifting it from the cake.
Repeat the same procedure a second time, start with the top and ending with the sides of the cake. You will be surprised at how easy it is to apply the second coat of frosting. It is very important to wipe the spatula, always clean it every time you lift it from the cake. Make swirls and whirls with the frosting by playing with the spatula. To achieve the most silken buttercream, dip the spatula in hot water, wipe it dry and run it lightly over the frosting, the warm metal will melt the frosting just enough to smooth it out.
My ultimate goal is to seduce your taste buds!
- 2 cups All Purpose Flour, sifted
- 2 cups Granulated White Sugar, sifted
- 1/2 cup Cocoa Powder, sifted
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Mik
- 1/2 cup Canola Oil
- 2 Large Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Hot Water
- 3/4 cup Unsalted Butter, softened
- 3/4 cup Cocoa Powder, sifted
- 1 1/2 cups Powdered Sugar, sifted
- 1/4 cup Fresh Milk, room temperature
- 200 grams Milk Chocolate or Semi-sweet Chocolate, melted
- 100 grams Dark Chocolate, melted
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare 8-inch with 1 inch depth cake pans by spraying with baking spray or buttering and lightly flouring. Chill in the fridge until ready to use
- Put the milk, oil, eggs, and vanilla in a large bowl. Set Aside
- In a mixer bowl with paddle attachment, combine the flour, cocoa powder, baking powder and baking soda and mix together on low speed for few seconds just until they are well combined.
- Pour the egg mixture into the flour mixture, beating continuously. Lower the speed and carefully add the hot water to the cake batter. Increase to high speed for few seconds as this will add air to the batter.
- Distribute cake batter evenly between the prepared cake pans (three layers of cake for this recipe.) Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes and then remove the cakes from the pan and cool completely on a cooling rack.
- Meanwhile, start making the chocolate buttercream frosting. Place the cocoa powder and softened butter in the mixer bowl with paddle attachment. Stir a little bit with a spatula or whisk so that cocoa powder will not splash all over. Beat them together on medium speed until smooth.
- Add the powdered sugar, milk and the melted chocolates to cocoa mixture and continue beating until the frosting is creamy and fluffy.
- If the frosting appears too dry, add more milk, until it reaches the right consistency. If it appears to wet and does not hold its form, add more powdered sugar, until it reaches the right consistency.
- 1. Place first layer of cake (top facing down), on a cake board, and cover with frosting, just enough to cover the top layer, about 1/4 inch thick. Place the second layer of cake (top facing down) and frost with frosting. Same method for the third layer of the cake. Once all the layers are filled and stacked, chill in the fridge for 10 minutes.
- Apply a crumb coat, and set in the fridge again.
- Remove the cake from the fridge and frost the top and entire cake with the remaining frosting.
- Tips for frosting a chocolate cake is in between of the pictures.