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Leanne Tauro

Chocolate Cake

This chocolate cake recipe is absolutely moist and deliciously layered and topped with chocolate ganache. This recipe is super easy to follow and definitely is a must try for any occasion.


Ingredients


For the cake:

  • 1¾ cups (220g) Flour

  • 3/4 cup (75g) Cocoa powder

  • 1½ teaspoons Baking soda

  • 1 teaspoon Baking powder

  • 1¾ cups (350g) Sugar

  • 1/4 teaspoon Salt

  • 2 Eggs

  • 1 cup (240ml) Buttermilk

  • 1/2 cup (120ml) Vegetable oil

  • 1 cup (240ml) Coffee

  • 1 teaspoon Vanilla extract

For the ganache:

  • 1/3 cup of semi-sweet chocolate chips

  • 1 cup heavy whipping cream


Directions

  1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.

  2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.

  3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.

  4. Add the wet mixture to the dry, whisk until incorporated.

  5. Pour the batter into prepared pans.

  6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.

  7. For the ganache: Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.

  8. Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth.

  9. Refrigerate for at least 2-3 hours before serving.


Recipe for chocolate cake:





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