What is it about a good Chocolate cake that makes us all so excited? I mean I have always wondered. I was not really into chocolate cakes before, ’cause looking back at I think 5 years ago or so, all we had in Nigeria where regular chocolate cakes paired with boring “chocolate butter-cream” It just was so too boring. I got really restless and started to try my hands of different flavors and frostings too and the very 1st time I tried this recipe, I knew there was no going back. It is so easy to make and so forgiving. Here is one recipe I guarantee you would love, you can thank me later : )
Pour a lovely dark chocolate ganache or glaze over this cake and your family and friends will be totally wowed.
I will be having a Dessert class in November, Click here for details of the DECADENT DESSERTS Training and registration, You can also order some of our Decadent desserts right HERE.
Meanwhile, Follow the details below to recreate your own Perfect Chocolate cake.
- 60 grams natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
- 1 cup luke warm water, divided
- 1/2 cup buttermilk
- 240 grams cake flour (spooned into cups to measure, then leveled)
- 3/4 teaspoon baking soda
- 1 cup sugar
- 1 cup brown sugar
- 113.6 grams of unsalted butter, room temperature
- 2 large eggs, room temperature, beaten to blend
- For cake:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans .
Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes.Cool completely in pans on racks.
* I usually have an oven thermometer in all my ovens, that way, I am totally sure I have the exact temperature inside the oven.
*Quality ingredients equals quality desserts.