Chocolate Cake

I highly recommend using a scale, especially if you are like me and the Hmm, yeah this huge pile looks like a table spoon kind, but Imperial measure still exist below.

I hate when Authors make you read their entire life story when you look for recipes. Here's the cake.

The life story is after.

Before you try

Follow the recipe unless you know what you are doing. Don't guesstimate or use excess or subpar of any ingredient. And coconut oil is not a substitute for vegetable oil.

Yeah that's all

Carry on

I often type with the view that a lay person reads these ,so some things may be overly simplified or excessively explained at times.

This cake was made using two 7 inch pans, but feel free to not follow that.

Chocolate Buttercream Frosting

Ingredients

285 g butter softened¹

80 g unsweetened cocoa powder

7 ½ ml vanilla extract

420 g powdered sugar

Milk as needed to remain smooth and easily mixable consistency (roughly 2-3tbs)

Steps to follow

Mix the butter until it becomes into a more creamy consistency (It will initially look like chunky porridge, mix till you notice it change)

Add and mix in the Cocoa powder

Slowly add the icing sugar into the batter mixture (Remember to sift the icing sugar or else heavy lumps will form which will be heard to remove.²)

I made the buttercream a day behind making the cake, this is to ensure that the all the flavors have been well incorporated into itself and to bring out the richness of the cream for that memorable buttercream taste.

Again, you can alternatively use as is and go ahead. No one cares in the end. It's your cake

¹Do you simply not care or merely do not have the time or effort to, wait for butter to soften up? Well look no further than your kitchen for your rolling pin or any large heavy object to beat and abuse that hard cold butter until it softens up.
²Did you not care for my warning and go ahead with your icing sugar being unsifted, and now you have a lumpy delicious mess with small clumps of icing sugar that make you go "oh god, I should've followed the recipe". Look no further once more ,than your kitchen microwave, Throw your mess in it on short 20 second burst(or multiple) and mix it until it becomes bit runny, this helps liquify the icing sugar allowing you to get a smooth consistency. Just toss it in the freezer or fridge and let it cool to a more spreadable consistency.

Chocolate Cake

Ingredients

225 g all-purpose flour (1 ½ cups)

330 g granulated sugar (1 ½ cups)

80 g unsweetened cocoa powder (¾ cups)

8 ½ g baking soda (½ tablespoon)

4 g baking powder (¾ teaspoon)

5 ½ g salt (¾ teaspoons)

2 large eggs

175 ml buttermilk (¾ cups) ³

175 ml Hot coffee (¾ cups)

I've been asked this before and no, your cake will not taste like coffee, it's there to simply enhance the cocoa flavorings, such as how Salt and MSG enhances the flavor's of food.

58 ml vegetable oil (¼ cup)

5 ml vanilla extract (1 teaspoon)

³To make your own buttermilk, which is most likely what you'll be doing
Take roughly 200ml of milk and add 2 tablespoons of lemon juice(not premade ones with added sugars and other things!) or vinegar and mix it into the milk and let it sit for 30 mins.
This really brings in the flavors of the recipe, so don't skip! (I mean you can use plain milk ,but it won't be as good)

Steps to follow

Try to have all your liquids at roughly the same temperature before mixing (room temperature or warmer)

Before you begin Preheat oven to 180 degrees and remember to butter your cake pans. Dust with flour/Choco powder and tap out any excess.

Dump in your dry ingredients in a bowl and make sure they mixes well!
Add in your liquids slowly while mixing at a medium speed your eggs, buttermilk, coffee, oil, and vanilla extract, mix until you achieve a smooth consistency
Once satisfied with your mixing, divide the cake batter among your pans evenly (What I did was I took a cup measure and added a cup into each pan to get a sorta even outcome
Tap those pans and bake for roughly 40-45 mins. If the cakes are still gooey after this time when inserting a toothpick, continue baking in 5-10 min intervals until toothpick remains dry
Let the cakes cool in the pan for 15 minutes and then turn out the cakes onto a wire rack⁴ and allow them to cool completely(took around 30 mins for me under a fan)
Once cooled, Frost and serve as is.

Or you can alternatively, which is what I did, cut the cake into halves and fill each layer with frosting and cover the whole cake with it to cover your mess.

Frosting designs don't have to really have any thought or effort to look good. Once you dump all your frosting after sandwiching the layers with it, simply take a spoon and begin playing around and tapping slowly and messily to give a pretty nice looking cake which looks pretty professional and good.

⁴yes a wire rack , to ensure they cool properly, try it without if you really must (let me know the outcome, if they turn out well)

Life story

I can't recall what I was going to write as a LS.

This cake was adapted from the Chocolate cake made The Stay at Home Chef (i.e. Rachel Farnsworth)

If you want to see the original recipe and way it was made , please click below

https://thestayathomechef.com/the-most-amazing-chocolate-cake/

As well, she has made an incredibly great video on the cake as well

https://www.youtube.com/watch?v=dsJtgmAhFF4

This is an extra layer i cut off for myself, this was Amazing!

Don't over do your design, it wont always work well, keep it simple

Page updated

Google Sites

Report abuse