Chocolate Cake
Indulge in this heavenly chocolate cake, where every bite melts in your mouth! Crafted with rich cocoa powder and topped with a silky-smooth ganache, this moist treat is sure to steal the spotlight at any gathering. Whether it's a birthday bash or a cozy afternoon, this cake is your new go-to for sweet celebrations!
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 4 tbsp butter (56 g)
- 1/2 Cup buttermilk (1/2 Cup milk mixed with 1 tsp white vinegar) (114 g)
- 1 whole egg
- 1/2 Cup fresh cream (120 ml)
- 1/2 Cup whipping cream (120 ml)
🫙Pantry Staples(9)
- 1 tsp baking powder (5 ml)
- 1/2 tsp baking soda (2.5 ml)
- 4 tbsp cocoa powder (60 ml)
- 1/4 Cup cooking oil (60 ml)
- 1 Cup chopped Dark chocolate (240 ml)
- 1 Cup All purpose flour (125 g)
- 1 Cup powdered sugar (200 g)
- 1/4 Cup powdered sugar (50 g)
- few drops of vanilla essenceoptional
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- 1/2 Cup hot coffee shot ( 1/2 cup hot water + 1 tsp coffee powder) (120 ml)
Nutrition (per serving)
Calories
389
Protein
5g
Carbs
36g
Fat
26g
👨🍳 Instructions
- 1
Mix powdered sugar, all purpose flour, cocoa powder, baking powder, baking soda, and a pinch of salt in a bowl and set aside.
- 2
Prepare buttermilk by mixing milk with vinegar and set aside.
- 3
In a bowl, mix the egg, cooking oil, and prepared buttermilk.
- 4
Combine the wet ingredients with the dry ingredients and mix well.
- 5
Pour the batter into a cake mold and bake for 25-35 minutes.
- 6
Let the cake cool completely before unmolding.
- 7
For frosting, cook whipping cream, fresh cream, chopped dark chocolate, butter, and powdered sugar on low flame until mixed.
- 8
Refrigerate the frosting for at least 1 hour to set.
💡 Pro Tips
- ✓Let your buttermilk mixture sit for 5-10 minutes after mixing milk and vinegar before adding to wet ingredients, allowing the acid to fully curdle the milk proteins and improve cake crumb structure by creating finer gas cell distribution.timing5-10 minutes
- ✓Sift your dry ingredients (flour, cocoa, baking powder, baking soda) together twice before mixing with wet ingredients to incorporate 15-20% more air and ensure baking soda distributes evenly, preventing dense pockets and bitter alkaline spots.technique2 sifts for 15-20% more air incorporation
- ✓Use room temperature egg and warm the mixing bowl with hot water before combining wet ingredients, since cocoa powder and oil require 65-70°F temperatures to emulsify properly and prevent separated, greasy batter.ingredient65-70°F for proper emulsification
- ✓Bake at 350°F for 22-28 minutes until a toothpick inserted 1 inch from center comes out with 3-4 moist crumbs (not wet batter), as chocolate cakes continue cooking 5°F internally after removal and will dry out if baked past this stage.timing350°F, 22-28 minutes, 3-4 moist crumbs on toothpick
- ✓Temper your chocolate frosting by cooling it to 80-85°F before refrigerating, which prevents seizing and ensures a smooth, glossy finish with 60% cocoa butter crystallization (Type V crystals) for stable, non-greasy frosting.technique80-85°F before chilling, Type V cocoa butter crystals
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
Share this recipe
Chocolate Cake
Indulge in this heavenly chocolate cake, where every bite melts in your mouth! Crafted with rich cocoa powder and topped with a silky-smooth ganache, this moist treat is sure to steal the spotlight at any gathering. Whether it's a birthday bash or a cozy afternoon, this cake is your new go-to for sweet celebrations!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 4 tbsp butter (56 g)
- 1/2 Cup buttermilk (1/2 Cup milk mixed with 1 tsp white vinegar) (114 g)
- 1 whole egg
- 1/2 Cup fresh cream (120 ml)
- 1/2 Cup whipping cream (120 ml)
🫙Pantry Staples(9)
- 1 tsp baking powder (5 ml)
- 1/2 tsp baking soda (2.5 ml)
- 4 tbsp cocoa powder (60 ml)
- 1/4 Cup cooking oil (60 ml)
- 1 Cup chopped Dark chocolate (240 ml)
- 1 Cup All purpose flour (125 g)
- 1 Cup powdered sugar (200 g)
- 1/4 Cup powdered sugar (50 g)
- few drops of vanilla essenceoptional
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- 1/2 Cup hot coffee shot ( 1/2 cup hot water + 1 tsp coffee powder) (120 ml)
Nutrition (per serving)
Calories
389
Protein
5g
Carbs
36g
Fat
26g
👨🍳 Instructions
- 1
Mix powdered sugar, all purpose flour, cocoa powder, baking powder, baking soda, and a pinch of salt in a bowl and set aside.
- 2
Prepare buttermilk by mixing milk with vinegar and set aside.
- 3
In a bowl, mix the egg, cooking oil, and prepared buttermilk.
- 4
Combine the wet ingredients with the dry ingredients and mix well.
- 5
Pour the batter into a cake mold and bake for 25-35 minutes.
- 6
Let the cake cool completely before unmolding.
- 7
For frosting, cook whipping cream, fresh cream, chopped dark chocolate, butter, and powdered sugar on low flame until mixed.
- 8
Refrigerate the frosting for at least 1 hour to set.
💡 Pro Tips
- ✓Let your buttermilk mixture sit for 5-10 minutes after mixing milk and vinegar before adding to wet ingredients, allowing the acid to fully curdle the milk proteins and improve cake crumb structure by creating finer gas cell distribution.timing5-10 minutes
- ✓Sift your dry ingredients (flour, cocoa, baking powder, baking soda) together twice before mixing with wet ingredients to incorporate 15-20% more air and ensure baking soda distributes evenly, preventing dense pockets and bitter alkaline spots.technique2 sifts for 15-20% more air incorporation
- ✓Use room temperature egg and warm the mixing bowl with hot water before combining wet ingredients, since cocoa powder and oil require 65-70°F temperatures to emulsify properly and prevent separated, greasy batter.ingredient65-70°F for proper emulsification
- ✓Bake at 350°F for 22-28 minutes until a toothpick inserted 1 inch from center comes out with 3-4 moist crumbs (not wet batter), as chocolate cakes continue cooking 5°F internally after removal and will dry out if baked past this stage.timing350°F, 22-28 minutes, 3-4 moist crumbs on toothpick
- ✓Temper your chocolate frosting by cooling it to 80-85°F before refrigerating, which prevents seizing and ensures a smooth, glossy finish with 60% cocoa butter crystallization (Type V crystals) for stable, non-greasy frosting.technique80-85°F before chilling, Type V cocoa butter crystals