Learn how to make the best chocolate cake ever! This chocolate cake recipe yields a moist cake with a chocolate buttercream frosting. This cake is perfect for parties, birthdays, and holidays. This recipe is very easy to make; you only need two bowls and two cake pans. Even if you're not an experienced baker, you can make this cake.
INGREDIENTS
For the cake:
1 3/4 cups (220g) of flour
3/4 cup (75g) of cocoa powder
1 1/2 teaspoons of baking soda
1 teaspoon of baking powder
1 3/4 cups (350g) of sugar
1/4 teaspoon of salt
2 eggs
1 cup (240 ml) of buttermilk
1/2 cup (120 ml) of vegetable oil
1 cup (240 ml) of coffee
1 teaspoon of vanilla extract
For the icing:
3/4 cup (175 g) of butter, softened
1 1/2 cups (335g) mascarpone cheese, room temperature
2/3 cup (67g) of cocoa powder
1 1/2 cups + 2 tablespoons (200g) of powdered sugar
1 teaspoon of vanilla extract
PREPARATION
To make the cake: Preheat the oven to 180°C. Butter two 20cm cake tins and line the base with baking paper, grease the sides. Dust lightly with cocoa powder. Set aside.
In a large bowl, add the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir well and set aside.
In another bowl, combine the buttermilk, coffee (or water), eggs, oil, and vanilla extract. Mix until well blended.
Add the liquid mixture to the dry mixture, whisk until incorporated.
Pour the batter into the prepared molds.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before icing.
To make the frosting: In a large bowl, beat the butter until light and fluffy. Add the mascarpone and beat until smooth. Add the vanilla extract, cocoa powder, and salt. Beat until combined. Gradually add the powdered sugar, beating on low speed until smooth and creamy.
Transfer the icing to a piping bag. Cut the tops off the cakes.
Place one cake layer with the flat side down. Spread a layer of frosting, then place the second cake layer on top of the frosting, flat side up. Spread the frosting evenly over the top and sides of the cake.
Refrigerate for at least 2-3 hours before serving.
Remarks:
Use good quality cocoa powder
You can bake both molds at the same time. My oven is too small, so I baked them separately.
If you don't have buttermilk, you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let it sit for 10 minutes.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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