It was Simon’s birthday 2 weeks ago and I wanted to make him happy with chocolate… which is something that he loves…
So I searched for the best chocolate cake recipe and fell on one on this blog…
I did adapt it a bit to make it more dark and gooey…. but omg… it was good!
CAKE
2 1/2 cups granulated sugar
2 ½ cups all-purpose flour
1 1/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
1 ½ cups buttermilk
1 cup strong brewed coffee, cooled
3/4 c vegetable oil
1 tsp vanilla
4 oz unsweetened chocolate squares, melted and slightly cooled
FROSTING
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup whipping (35%) cream
6 oz semi-sweet chocolate squares
2 tsp vanilla
1 package (8 oz) light cream cheese, softened
1 cup butter, softened
CAKE
1. Lightly grease bottom and sides of three 9-inch round or square cake pans. Cut circles/squares of parchment paper to fit bottom of pans and place in pans. Lightly grease paper and set pans aside.
2. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Set aside.
3. In another large bowl, beat eggs for about 3 minutes, until they have thickened slightly and are lemon-coloured. Add buttermilk, coffee, oil, vanilla and melted chocolate. Mix until well blended.
4. Gradually add dry ingredients to wet ingredients and mix until batter is smooth. Divide batter equally among pans.
5. Bake for 25 to 30 minutes at 350 degrees F, until a toothpick inserted in centre of cakes comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cake from pans, peel off paper and cool completely before frosting.
FROSTING
1. Whisk together sugar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.
2. In a large bowl, beat cream cheese and butter on high speed of an electric mixer until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting until desired spreading consistency is reached, about 1 hour. But don’t let it get too firm – you won’t be able to spread it!
3. To frost cake, place one cake layer on a plate. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides with remaining frosting.
Cover and refrigerate, but let cake stand at room temperature for 30 minutes before serving.
That looks amazing! I’ve saved the recipe. Thanks so much for sharing!
So cool that you made it! I like the changes you made (though I don’t know if I can take it anymore chocolate-y).
Happy you liked it!
I just baked this for my oldest daughter’s birthday and it’s taking all our willpower to not cut a slice until tonight. Looks and smells so good and the icing just might be the best I’ve had!! Thanks!
This cake recipe is amazing! If you are looking for something super chocolatey and delicious this is it! I made it today for my husband and dad for Father’s Day and it was a hit!
Wow, that just, I can not wait to prepare that for myself. daughter and I will truly love this.
This sounds SO good! I’m looking for a super chocolaty cake and this just might be it. This cake would be for my hubby, but unfortunately he does not like coffee at all…do you taste the coffee in this?
No, you don’t taste the coffee at all… you could just replace it with hot water and tbsp of cocoa also 🙂
Thank you so very much! I replaced the coffee with a strong orange spice black tea, otherwise I followed the recipe to a tea (pun intended) (oh, and I added an extra egg as I thought my eggs looked a little on the small side). It was a huge hit!!! It is now my hubby’s favorite chocolate cake! 🙂 It makes so much, though, so I think I will half the recipe in the future unless I have a large gathering to take it to. Again, THANK YOU for the WONDERFUL recipe!!! 🙂
How many cups of batter does this recipe make?
I am not sure… I never checked before putting it in the pan…
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By far the best chocolate cake recipe out there I think. I’ve made this about 5 times and it comes out brilliant every time. It is everything a chocolate cake should be: dense, rich, moist, life altering. Thank you so much for sharing this recipe.
I am making it again tonight. 😉 Love it!
I am so glad that you like it! 🙂
if i leave out the cup of coffee will it change the cake in any way?
No, not really, but you need to replace it. When I do that, I replace it by a cup of water with unsweetened cocoa added to it.
How would this recipe turn out if it was baked in a sheet cake pan?
Such a lovely cake. I made a trial cake for a taste test and it’s perfect as a base for the fondant cake which I’m planning to make. So glad to stumble upon this recipe. Have not tried the frosting but will make it for the actual cake in 2 weeks’ time.
Hi I would like to try your recipe but we can’t get buttermilk here in Zimbabwe can I use yogurt instead ,
add a tsp of vinegar or lemon juice to regular milk and wait a couple of minutes. it will curdle slightly and can be used to replace buttermilk 🙂
this looks like the most perfect chocolate cake! love that you’ve made it more dense and gooey. yum!! i only have 3 x 8″ pans, can i bake in them? would it take the same time do you think?
I’m looking to make this cake so I can stack a 6″on top. Will it sturdy.
Can this recipe be doubled