France · Flour and Confectionery Products · Vegetarian
Chocolate Cake
A melt-in-your-mouth cake with rich chocolate flavor, delicate cocoa aroma and velvety texture — a true work of art that will win the hearts of even the most sophisticated gourmets.
120 min 800 kcal 10 serves Advanced🌿Vegetarian🇫🇷France★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 200 gall-purpose flour
- 300 gsugar
- 75 gunsweetened cocoa powder
- 2 tspbaking soda
- 1 tspsalt
- 2 large eggs
- 240 mlbuttermilk
- 120 mlvegetable oil
- 1 tspvanilla extract
- 240 mlhot coffee or water
- 350 gsemi-sweet or dark chocolate
- 300 mlheavy cream
- 60 gunsalted butter
Method
- Preheat the oven to 175°C. Grease and flour two 20-cm round baking pans.
- Whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl whisk eggs, buttermilk, oil, and vanilla. Combine wet and dry, then pour in hot coffee and whisk until smooth.
- Divide batter between the two pans. Bake for 30-35 minutes until a skewer comes out clean. Cool in pans for 10 minutes, then turn out onto a rack.
- For the frosting: heat the cream until simmering and pour over chopped chocolate. Let sit 5 minutes, then whisk from the center until smooth. Add butter and whisk until glossy. Cool at room temperature for about 1 hour.
- Place one cake layer on a platter and spread a third of the frosting over the top. Add the second layer and cover the top and sides with remaining frosting.
- Refrigerate for at least 30 minutes before slicing to allow the frosting to set.
FAQ
Too little leavening, overmixing after adding flour, or an oven that wasn't fully preheated. Stop mixing as soon as the flour disappears — overmixing develops gluten and makes the cake tough.
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Comments (1)
I use chocolate with at least 60% cocoa for chocolate cake. Lower percentages have more sugar and less actual chocolate flavor. You can always add sweetness, but you can't add depth after the fact.