Best Chocolate Cake EVER
From castingcook 15 years agoIngredients
- cake shopping list
- butter, for greasing the pans shopping list
- 1 3/4 cups all-purpose flour, plus more for pans shopping list
- 2 cups sugar shopping list
- 3/4 cups good cocoa powder shopping list
- 2 teaspoons baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon kosher salt shopping list
- 1 cup buttermilk, shaken shopping list
- 1/2 cup vegetable oil shopping list
- 2 extra-large eggs, at room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 cup freshly brewed hot coffee shopping list
- frosting shopping list
- 6 ounces good semisweet chocolate (recommended: Callebaut) shopping list
- 1/2 pound (2 sticks) unsalted butter, at room temperature shopping list
- 1 extra-large egg yolk, at room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 1/4 cups sifted confectioners' sugar shopping list
- 1 tablespoon instant coffee powder shopping list
How to make it
- Chocolate Buttercream, recipe follows
- Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Buttercream:
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
People Who Like This Dish 3
- sugarmama Chicago, IL
- midgelet Whereabouts, Unknown
- henrie Savannah, GA
- ambimom Fort Lee
- castingcook Los Angeles, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
I agree and 5 !
midgelet in Whereabouts loved it -
Look great, love chocolate. 5 forks from me.
henrie in Savannah loved it -
Couldn't agree more... this is my favorite chocolate recipe so far... sooo yum...the frosting is divine... already made this myself.
sugarmama in Chicago loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments