Don’t forget to go through the baking tips first, CHECK IT NOW!
This is chocolate heaven. Soft chocolate cake, with creamy frosting. The three layers of frosting make it a delight to eat because every time you take a bite of that frosting, you’re just happy another layer is yet to come. I actually make this chocolate cake quite a lot and use it as my base for many different desserts. It’s easy, tasty and has just the right texture.
Prep time: 40 mins – Cook time: 30 mins – Chilling time: 30 mins – 1 hour – Total time: 1 ½ hours
Ingredients:
Cake
- 3 cups flour
- 2 cups sugar
- 1 ½ cups cocoa
- 1 tablespoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon salt
- 4 eggs
- 1 ½ cups buttermilk
- 1 ½ cups hot water
- ½ cup oil
Equipment:
| Measuring cups and spoons |
| Large bowl |
| 2 round 8 inch / 20 cm cake pans, lined with parchment paper or buttered and floured |
| Medium bowl |
| Palette knife |
| Offset spatula |
| Serving plate |
| Turntable (if you have one) |
.
See recipe for chocolate buttercream frosting HERE.
See recipe for chocolate ganache HERE.
How to…..
Preheat oven to 350 F/176 C.
Cake
Mix all the dry ingredients. Then add the wet ingredients and mix with a handheld electric whisk. Pour into the two pans and bake for 30 mins at 350 F/176 C.
Next, make the chocolate buttercream frosting and ganache.
Assembly:
Put one cake on the turntable and top it with ½ cup of the chocolate buttercream. Spread the buttercream with an offset spatula. Put the other cake, top side down, on top of it. Then start frosting the cake. You will do a first layer of frosting which is the cookie crumb coating. Using an offset spatula, frost the sides of the cake and then do the top. It will be a thin later of frosting just to hold the crumbs in, so don’t worry about how it looks. Chill it in the fridge for 30 minutes – 1 hour. Remove from the fridge and do the second layer of frosting – starting with the sides again. Once the cake is fully frosted, chill it in the fridge for about an hour. Remove the cake from the fridge, and pour the ganache over the top of the cake starting with the center, and slowly with an offset spatula spread it out until it almost reaches the ends. It will then slowly trickle down the sides by itself. You may need to give it a little nudge with the edge of your offset spatula.