Chocolate cake is one of those classics that we’re sure your father is going to enjoy. Served warm and gooey or cold and firm, cake is a great option. You can't go wrong with it. And when it comes to cakes, chocolate is the clear winner, the most popular choice the world over. We’re sure you know how to bake a simple chocolate cake, but this recipe is especially easy to follow and will lead to a delectable cake. So follow this cake making recipe and surprise your father with a treat, just to show him how much you appreciate him.
Ingredients
For the cake:
- 219 gm all-purpose flour (spooned & leveled)
- 62 gm unsweetened natural cocoa powder
- 350 gm granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 120 ml vegetable oil (or canola oil or melted coconut oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 240 ml buttermilk, at room temperature
- 240 ml freshly brewed strong hot coffee (regular or decaf)
For the chocolate buttercream:
- 282 gm unsalted butter, softened to room temperature
- 420 gm confectioners’ sugar
- 65 gm unsweetened cocoa powder (natural or dutch process)
- 75 ml heavy cream (or half-and-half or milk), at room temperature
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- optional for decoration: semi-sweet chocolate chips
Directions:
- Preheat the oven to 350°F or 177°C.
- Grease two cake pans and line with parchment paper and grease the paper too. Set aside.
- In a bowl, add the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder. Mix well and set aside.
- In another bowl, add the oil, eggs and vanilla and beat with a handheld mixer or a stand mixer with a paddle attachment until thoroughly combined.
- Then add the buttermilk and mix it in until fully combined.
- Now, slowly pour the wet ingredients into the dry ingredients. First, add a few spoons of the wet ingredients, beat that into the dry ingredients completely, then add more of the wet ingredients. Little by little, mix it all in. Then add the coffee and beat that in too. The batter will be thin.
- Divide the batter evenly between the pans. Bake for about 25 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
- Remove the cakes from the oven and place on a wire rack to cool.
- In the meantime, make the buttercream. In a bowl, add the butter and beat with a handheld mixer or a stand mixer with a paddle attachment until it is light and creamy. Then add the sugar, cocoa powder, heavy cream, salt and vanilla extract. Beat until everything is thoroughly incorporated.
- Place the first cake on a serving plate or cake stand. Level it using a knife if it's domed on top. Evenly cover the top with frosting. Then add the second layer on top and cover the top and sides with frosting. Garnish with chocolate chips or however else you desire.
- Serve warm or place in the fridge for two hours and then serve cold.
- Leftover cake can be stored in an airtight container in the fridge for five days.
Notes, tips and tricks:
- You can also prepare the cake ahead of time. Make the batter, bake the cakes and then wrap them in plastic wrap. They can sit in the fridge for two days or in the freezer for three months. Thaw overnight in the fridge and bring to room temperature before you continue. The buttercream can also be prepared up to three days in advance.
- You can also divide the cake batter into three small pans and make a three-layer cake.
- The eggs and buttermilk used for the cake batter should be at room temperature since at this temperature they can mix in best.
- The espresso or coffee powder does not give a strong coffee flavor. The reason we include it is because it makes the chocolate taste stronger and richer.
- You can also use this recipe to make chocolate cupcakes.
- You can easily double or halve this recipe.