Introduction:
Today, I'm sharing my absolute favorite chocolate cake recipe of all time. It's rich, slightly fudgy, and topped with the most incredible chocolate fudge frosting. This recipe is an updated version of my original rich chocolate cake, with a few minor adjustments to make the cake layers a bit sturdier while keeping the same incredible flavor and texture.
Ingredients:
For the Cake:
210g (1 3/4 cups) all-purpose flour
50g (1/2 cup) unsweetened cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
170g (3/4 cup) unsalted butter
200g (1 1/4 cups) good quality dark chocolate (50% dark or any semisweet chocolate)
80g (1/3 cup) cold milk
300g (1 1/2 cups) white granulated sugar
1 1/2 tbsp instant coffee powder
70g (1/3 cup) unflavored vegetable oil (canola oil preferred)
2 tsp vanilla extract or essence
3 large room-temperature eggs
110g (1/2 cup) very hot water
For the Chocolate Fudge Frosting:
226g (1 cup) whipping or heavy cream
400g (2 1/2 cups) good quality dark chocolate (50% dark or any semisweet chocolate)
226g (1 cup) unsalted butter
170g (1 1/3 cups) powdered sugar
1/2 tsp instant coffee powder
1/2 tsp salt
4 tsp unsweetened cocoa powder
2 tsp vanilla extract or essence
Instructions:
Cake:
Preheat your oven to 180°C (350°F) or 160°C (320°F) for a convection oven. Grease two 8-inch cake tins and line the bottoms with parchment paper.
Sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
In a large mixing bowl, melt the butter and dark chocolate in the microwave in 30-second bursts, stirring between each burst until smooth. Alternatively, melt on a stovetop over low heat.
Add cold milk to the melted chocolate mixture and whisk until well combined.
Add sugar, coffee powder, vegetable oil, vanilla extract, and eggs to the mixture. Whisk until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Finally, add the hot water and mix until smooth.
Divide the batter evenly between the prepared cake tins. Tap the tins lightly on the counter to remove any air bubbles.
Bake for 38-40 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Allow the cakes to cool in the tins for 20 minutes before turning them out onto a wire rack to cool completely.
Frosting:
In a large saucepan over medium heat, heat the whipping cream until bubbles form around the edges (do not boil).
Reduce heat to low and add dark chocolate, butter, powdered sugar, coffee powder, salt, cocoa powder, and vanilla extract.
Stir gently until everything is melted and the mixture is smooth. Avoid turning up the heat to prevent burning the chocolate.
Strain the mixture to remove any lumps.
Cover the top with cling wrap, ensuring it touches the frosting to prevent a skin from forming. Refrigerate for about 2 hours until set.
Once set, the frosting should be silky smooth.
Assembling the Cake:
Trim the tops of the cooled cake layers to make them flat.
Place the first cake layer on a cake stand and spread a generous amount of frosting on top.
Place the second cake layer on top and spread more frosting over the top and sides.
Use a cake scraper to smooth the sides and an offset spatula to smooth the top edges.
Place the remaining frosting in a piping bag fitted with a 1M star tip and pipe swirls on top of the cake.
Conclusion:
This rich chocolate cake is incredibly delicious, with a deep chocolate flavor and a fudgy texture. The chocolate fudge frosting enhances the cake, making it a true delight for chocolate lovers. If you try this recipe, please leave a review on my blog; I love hearing your feedback. Enjoy baking and savoring this wonderful cake!
Introduction:
Today, I'm sharing my absolute favorite chocolate cake recipe of all time. It's rich, slightly fudgy, and topped with the most incredible chocolate fudge frosting. This recipe is an updated version of my original rich chocolate cake, with a few minor adjustments to make the cake layers a bit sturdier while keeping the same incredible flavor and texture.
Ingredients:
For the Cake:
210g (1 3/4 cups) all-purpose flour
50g (1/2 cup) unsweetened cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
170g (3/4 cup) unsalted butter
200g (1 1/4 cups) good quality dark chocolate (50% dark or any semisweet chocolate)
80g (1/3 cup) cold milk
300g (1 1/2 cups) white granulated sugar
1 1/2 tbsp instant coffee powder
70g (1/3 cup) unflavored vegetable oil (canola oil preferred)
2 tsp vanilla extract or essence
3 large room-temperature eggs
110g (1/2 cup) very hot water
For the Chocolate Fudge Frosting:
226g (1 cup) whipping or heavy cream
400g (2 1/2 cups) good quality dark chocolate (50% dark or any semisweet chocolate)
226g (1 cup) unsalted butter
170g (1 1/3 cups) powdered sugar
1/2 tsp instant coffee powder
1/2 tsp salt
4 tsp unsweetened cocoa powder
2 tsp vanilla extract or essence
Instructions:
Cake:
Preheat your oven to 180°C (350°F) or 160°C (320°F) for a convection oven. Grease two 8-inch cake tins and line the bottoms with parchment paper.
Sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
In a large mixing bowl, melt the butter and dark chocolate in the microwave in 30-second bursts, stirring between each burst until smooth. Alternatively, melt on a stovetop over low heat.
Add cold milk to the melted chocolate mixture and whisk until well combined.
Add sugar, coffee powder, vegetable oil, vanilla extract, and eggs to the mixture. Whisk until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Finally, add the hot water and mix until smooth.
Divide the batter evenly between the prepared cake tins. Tap the tins lightly on the counter to remove any air bubbles.
Bake for 38-40 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Allow the cakes to cool in the tins for 20 minutes before turning them out onto a wire rack to cool completely.
Frosting:
In a large saucepan over medium heat, heat the whipping cream until bubbles form around the edges (do not boil).
Reduce heat to low and add dark chocolate, butter, powdered sugar, coffee powder, salt, cocoa powder, and vanilla extract.
Stir gently until everything is melted and the mixture is smooth. Avoid turning up the heat to prevent burning the chocolate.
Strain the mixture to remove any lumps.
Cover the top with cling wrap, ensuring it touches the frosting to prevent a skin from forming. Refrigerate for about 2 hours until set.
Once set, the frosting should be silky smooth.
Assembling the Cake:
Trim the tops of the cooled cake layers to make them flat.
Place the first cake layer on a cake stand and spread a generous amount of frosting on top.
Place the second cake layer on top and spread more frosting over the top and sides.
Use a cake scraper to smooth the sides and an offset spatula to smooth the top edges.
Place the remaining frosting in a piping bag fitted with a 1M star tip and pipe swirls on top of the cake.
Conclusion:
This rich chocolate cake is incredibly delicious, with a deep chocolate flavor and a fudgy texture. The chocolate fudge frosting enhances the cake, making it a true delight for chocolate lovers. If you try this recipe, please leave a review on my blog; I love hearing your feedback. Enjoy baking and savoring this wonderful cake!
