Chocolate cake

The best chocolate cake | Andy’s East Coast Kitchen

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This rich, moist and super chocolatey cake should be your go-to recipe for any celebration. Birthdays, retirements, any special occasion deserves this chocolate cake!

I have been making this recipe for many years. When I ran a catering business, cakes became one of my business cards. There really is something special about serving a beautifully made cake. I hope you make this recipe and treat your guests to the excitement of a beautiful chocolate cake!

Keys to nailing this chocolate cake

  1. Sift the flour and cocoa powder – This is a very easy step that results in lighter and fluffier cake crumbs. Just pass the flour and cocoa through a fine sieve. It helps get rid of all the lumps! If you don’t have a colander, just whisk the dry ingredients and the result will be the same.
  2. Hot Coffee – The recipe calls for adding hot coffee (hot water can also do the trick if you want to avoid the caffeine). The reason you need hot liquid is to help the cocoa “bloom”, which means the cocoa powder releases more of its rich, deep flavor.
  3. DO NOT OVERMIX – Once you have added the dry and wet ingredients, it is very important not to overmix. This will result in a denser, harder cake. Who wants that?
  4. Prepare your cake pans – Be sure to line the bottom of your cake pans with parchment paper and coat the sides with cooking spray or butter.

Let’s break down the ingredients!

  • All purpose flour – It gives structure to the cake.
  • Cocoa powder without sugar – The higher the quality, the better the flavor. The cocoa powder is what gives this cake its rich chocolate flavor. Be sure to use hot coffee or hot water to get the most out of your cocoa powder.
  • White sugar – Sugar brings sweetness!
  • baking soda baking powder – Leavening agents at work! Baking soda and baking powder help your cakes rise.
  • Eggs – 2 eggs at room temperature. This brings moisture and fat to the cake.
  • Buttermilk – Buttermilk adds extra moisture to the cake and is a beautiful ingredient. Don’t have buttermilk on hand? No worries, just add 1 tablespoon of white vinegar to the milk and you’ve made buttermilk!
  • Hot coffee – Coffee brings out the flavor of chocolate. The temperature is important because the hot liquids will help the cocoa powder “bloom”, which means releasing more of the rich, deep chocolate flavors. If you don’t want caffeine, use decaffeinated coffee or even hot water!
  • Olive oil – Added fat and flavor
  • Vanilla
  • Salt

Chocolate Buttercream

Creamy, rich buttercream can really make the cake. This buttercream is easy to make and so delicious. Chocolatey, rich and unctuous. The perfect frosting for this cake.

No fancy ingredients needed. All you will need is room temperature butter, cocoa powder, heavy cream, salt and vanilla extract. Mix everything until smooth. That’s it!

homemade chocolate cake

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Chocolate cake

  • 1 3/4 Chopped off All purpose flour
  • 3/4 Chopped off Cocoa powder without sugar
  • 2 cups sugar
  • 2 teaspoon baking soda
  • 1 teaspoon crushing powder
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 1 Chopped off hot coffee hot water works too!
  • 1 Chopped off Buttermilk 1 cup milk + 1 tbsp white vinegar also works
  • 1/2 Chopped off olive oil
  • 1 teaspoon vanilla

Chocolate Buttercream

  • 1 1/2 Chopped off Butter at room temperature
  • 3 cups Granulated sugar
  • 1/2 Chopped off cocoa powder
  • ten the tbs heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla
  • Preheat oven to 350 and spray two 8-inch springform pans with cooking spray; line bottom with parchment paper.

  • In a large bowl, add flour, sugar, cocoa, baking powder, baking soda, salt and whisk together to remove lumps.

  • In another bowl, whisk together the eggs, oil, buttermilk and vanilla. Now pour the hot coffee into the flour mixture, followed by the oil, egg and buttermilk mixture. Using a spatula mix everything together. Be careful not to overmix.

  • Pour batter evenly into prepared pans. If you want to be precise, use a scale to make sure each cake weighs the same, about 720 grams per pan. That’s about 3 cups per pan. If you want to pour into a 9 x 13 inch baking sheet, that will work too!

  • Place the cakes in the oven for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

  • While the cake is baking, whip the buttercream. In a bowl, add the butter, powdered sugar, cream, salt and vanilla. Using a hand mixer, mix until nice and smooth. If the frosting is too stiff, feel free to add an extra tablespoon or two of cream.

  • Remove cakes from oven and place on cooling rack; cool completely in pans.

  • Once the cakes have cooled completely, remove them from the pans. Place one of the cakes on a serving platter and add a layer of frosting. Then flip the second cake over and place it on top of the frosted cake. Add the rest of the frosting on top of the cake and spread evenly!

  • That’s it! Happy holiday !!!

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Keyword birthday cake, cake, chocolate cake

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