Are you ready to unleash your inner Mary Berry? This decadent chocolate cake recipe is guaranteed to impress, whether you're a seasoned baker or just starting your culinary journey. Forget boxed mixes – this homemade chocolate cake is unbelievably moist, rich, and intensely chocolatey. Perfect for birthdays, celebrations, or simply a mid-week treat, this recipe is your ticket to baking success. Get ready to experience the joy of homemade goodness!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ¾ cup (60g) unsweetened cocoa powder
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake layers release easily and prevents sticking.
Making the Cake Batter:
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step creates a well-blended dry base for your cake.
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In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Combining the wet ingredients separately helps prevent lumps.
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Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix! Overmixing develops gluten, resulting in a tough cake.
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Slowly pour in the hot coffee while mixing on low speed. The hot coffee enhances the chocolate flavor and creates a wonderfully moist cake.
Baking the Cake:
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Divide the batter evenly between the prepared pans. Ensure both pans have a similar amount of batter for even baking.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary slightly depending on your oven, so keep an eye on it.
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Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial for easy frosting.
Making the Chocolate Frosting:
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In a large bowl, beat the softened butter with an electric mixer until light and fluffy. This incorporates air into the frosting, making it lighter and fluffier.
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Gradually add the powdered sugar and cocoa powder, alternating with the milk, and beat until smooth and creamy. Adding them gradually prevents clumps.
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Stir in the vanilla extract.
Frosting the Cake:
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Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
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Carefully place the second cake layer on top and frost the entire cake.
Tips for Baking Success:
- Room temperature ingredients: Using room temperature ingredients helps them blend better and creates a smoother batter.
- Don't overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer to check if the cakes are baked through.
- Let it cool completely: Frosting a warm cake will cause the frosting to melt.
Variations:
- Add chocolate chips to the batter for extra chocolatey goodness.
- Use different types of milk, such as almond milk or oat milk, in the frosting for a unique flavor.
- Top the cake with fresh berries or chocolate shavings for an elegant touch.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a more precise calculation, use a nutritional calculator with the exact brands and measurements of your ingredients. Generally, expect a high calorie, high sugar, and moderate fat content due to the nature of the ingredients.
This GBBO-worthy chocolate cake is a guaranteed crowd-pleaser. Enjoy the baking process and the delicious results! Happy baking!