Chocolate cake

Three Chocolate Cake | Entertainment


Sally’s Pastry Addiction

This is my second favorite homemade chocolate cake recipe. With a super chewy crumb and a melting, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips to triple the chocolate flavor. Recipe courtesy of Sally’s Baking Addiction; adapted from Ina Garten and originally from Hershey’s.

Preparation: 30 minutes

Total: 4 hours

Servings: 12



1 and 3/4 cups (219g) all-purpose flour

• 3/4 cup (62g) natural unsweetened cocoa powder

• 1 and 3/4 cups (350 g) granulated sugar

• 2 teaspoons of baking soda

• 1 teaspoon of baking powder

• 1 teaspoon of salt

• 2 teaspoons of espresso powder (optional)

• 1/2 cup (120 mL) vegetable oil (or canola oil or melted coconut oil)

• 2 large eggs, at room temperature

• 2 teaspoons of pure vanilla extract

• 1 cup (240 ml) buttermilk, at room temperature

• 1 cup (240 ml) freshly brewed strong and hot coffee (regular or decaffeinated)

Chocolate buttercream

• 1.25 cups (2.5 sticks or 290 g) unsalted butter, softened

• 3 and 1/2 cups (420 g) icing sugar

• 3/4 cup (65g) unsweetened cocoa powder

• 3 to 5 tablespoons (45 to 75 ml) heavy cream (or half and half or milk), at room temperature

• 1/4 teaspoon of salt

• 1 teaspoon of pure vanilla extract


• semi-sweet chocolate chips


1. Preheat the oven to 350 ° F (177 ° C). Grease two 9-inch cake pans, line with parchment paper, then grease parchment paper. Parchment paper helps the cakes easily come off the molds.

2. Prepare the cake: Combine the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder (if using) in a large bowl. Put aside. Using a hand or stand mixer fitted with a whisk (or you can use a whisk), combine the oil, eggs and vanilla on medium-high speed until cooked through. combined. Add the buttermilk and mix until well blended. Pour the wet ingredients into the dry ingredients, add hot water / coffee and whisk or beat on low speed until the dough is completely combined. The dough is fine.

3. Distribute the dough evenly between the molds. Bake 23 to 26 minutes or until a toothpick inserted in center comes out clean. Cooking times vary, so keep an eye out for yours. Cakes are cooked when a toothpick inserted in the center comes out clean. (Note: Even if fully baked, cooled cakes may * slightly * sink in the center. Cocoa powder is just not as strong as all-purpose flour and cannot contain all the moisture needed for it. make a moist chocolate cake. That’s okay!)

4. Take the cakes out of the oven and place them on a wire rack. Let cool completely in the pan.

5. Prepare the buttercream: Using a hand or stand mixer fitted with a paddle, beat the butter on medium speed until creamy – about 2 minutes. Add the icing sugar, cocoa powder, 3 tablespoons of heavy cream, salt and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Don’t over-whip. Add 1/4 cup more icing sugar or cocoa powder if the icing is too thin or 1 to 2 tablespoons more cream if the icing is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.

6. Assemble and Frost: If the cooled cakes are rounded on top, use a large serrated knife to slice a thin layer on top to create a flat surface. This is called “leveling” the cakes. Throw or crumble on the finished cake. Place 1 layer of cake on your cake stand or serving plate. Cover top evenly with frosting. Cover with the 2nd layer and spread the remaining frosting on top and sides. Garnish with chocolate chips, if desired.

7. Refrigerate cake for at least 30 to 60 minutes before slicing. This helps the cake to maintain its shape when cutting.

8. Cover the leftover cake tightly and store in the refrigerator for up to 5 days (if it lasts that long!)

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