Easy Chocolate Cake Recipe

INGREDIENTS :

For make the cake :

2 cups All-Purpose Flour

 2 cups sugar

1 cup cocoa powder

1 1/2 tsp baking powder

2 teaspoon baking soda

1 teaspoon salt

2 large eggs 

1 cup buttermilk 

1cup hot water

 1/2 cup oil 

2 teaspoon vanilla extract

For Chocolate Fudge Frosting:

1 cup unsalted butter softened

2cup castor sugar

1/3 cup cocoa powder

1 /4 cup milk

1 cup semi-sweet chocolate chips

1 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon salt

For making Chocolate Drip:

6 oz semi-sweet chocolate

1 cup of heavy whipping cream

Instructions :

Easy chocolate cake instructions :

Preheat oven to 350ºF, take cake goop or any preferred pan release to prepare two 8” cake pans

In the bowl of your stand, add flour, sugar, cocoa powder, baking powder, baking soda, and salt with the paddle attachment. Mix on low for 5 seconds. 

Next, add eggs, buttermilk, oil and vanilla, increase speed to medium and mix for 2 minutes. Scrape the bowl.

Decrease mixer speed to ow and add in hot coffee and keep mixing until you get a well combined mixture. 

Pour mixture into the prepared pans. Bake for 40-45 minutes or so until you could insert a toothpick into the center and get it out dry. Cool in the pan about 15 minutes (or until the pan is warm but touchable). Transfer then to wire racks to cool completely before frosting

Fudge Buttercream Instructions :

Heat cream, as it starts steaming pour over chocolate. Let it sit 5 minutes and whisk until smooth. Transfer the mixture to another bowl and let cool. 

In stand of your mixer with the whisk attachment, put softened butter and whisk until it becomes smooth

Add sifted the cocoa powder and sugar to the butter and whisk. You will find it dry and crumbly at first, keep whisking until smooth

Add in milk with 1 tbsp. at a time, t hen add vanilla and salt. Keep whisking high until fluffy. 

Fold in cooled ganache. Frosting is soft. If you prefer it firmer, you can refrigerate for 20 minutes if

Chocolate drip recipe :

Steam cream with heat and pour over chocolate. Let sit for 5 minutes then whisk until smooth. Let cool until less warm be touched before piping onto your COOLED cake. 

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