Chocolate Cake Recipe
I’m sharing with you the ultimate recipe for Chocolate Cake. This chocolate cake is rich, decadent and fudgey. It’s four layers, covered with chocolate buttercream and topped with a decadent chocolate ganache.
If you’ve ever been afraid to try and bake a layer cake just follow this recipe and it will turn out perfect!
So if you would like to learn how to make Chocolate Cake then just follow this Chocolate Cake Recipe.
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A printable recipe will be linked on my website here https://carinastewart.com/ultimate-chocolate-cake/
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ABOUT
Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl https://amzn.to/1SVJUjM
Stand Mixer https://amzn.to/2725pZU
Cake Tin https://amzn.to/1QUFOpP
Cake Scraper https://amzn.to/2725BIH
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RECIPE
3 Cups Flour
3/4 Cup Coco Powder
2 tsp Baking Soda
200g Butter
2 Cups White Sugar
3 Medium Sized Free Range Eggs
1 tsp Vanilla
1 Cup Buttermilk
1 Cup Hot Water
2 tsp Instant Coffee
In a medium sized mixing bowl sieve the flour, coco powder, and baking soda. Set to the side. In a larger mixing bowl mix together the room temperature butter and white sugar until combined. Crack in the eggs one at a time beating well in between each addition. Pour in the vanilla and give another mix. Add the instant coffee to the hot water pour in the bowl along with the buttermilk. Top with the dry ingredients and fold together to form a smooth batter. Pour the batter into a greased cake tin and bake in a 160C or 320F preheated oven for about an hour or until a skewer comes out clean. Leave to cool in the tin for 10 minutes before removing.
Chocolate Buttercream
250g | 1 Cup Butter
375g | 3 Cups Icing Sugar / Powdered Sugar
1/2 Cup Coco Powder
30ml | 2 Tablespoons Milk
Beat the butter with a stand mixer or a hand mixer for about 3-5 minutes until pale. Gradually add the icing sugar and coco powder beating well in between. For a thinner buttercream incorporate the milk.
Chocolate Ganache
250ml | 1 Cup Cream
250g Dark Chocolate
Break the chocolate up into small pieces and pour over hot cream. Leave to sit for about 5 minutes before stirring. The chocolate should be completely melted. Leave to thicken for 15 minutes before pouring on top of the cake.
Buttermilk Recipe
1 Cup Milk
1 teaspoon vinegar
Mix the milk and vinegar together and leave to sit for 5 minutes. The milk should start to s and look lumpy.
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