Chocolate Cake with Chocolate Frosting

In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Chocolate Cake with Chocolate Frosting: A Decadent Delight

Craving something sweet and indulgent? Look no further than our irresistible Chocolate Cake with Chocolate Frosting. This classic dessert is a crowd-pleaser, perfect for celebrations or simply treating yourself. With its rich, moist layers and velvety frosting, this cake is bound to become a family favorite. Let’s dive into the details and get you baking like a pro!

Ingredients List

For the Chocolate Cake:

• 2 cups granulated sugar (400 grams)
• 1¾ cups all-purpose flour (210 grams)
• ¾ cup unsweetened cocoa powder (63 grams)
• 1½ teaspoons baking powder (6 grams)
• 1½ teaspoons baking soda (9 grams)
• 2 teaspoons kosher salt (6 grams)
• 2 large eggs (100 grams)
• 1 cup buttermilk (227 grams)
• ½ cup vegetable oil (100 grams)
• 2 teaspoons pure vanilla extract (8 grams)
• 1 cup boiling water or freshly brewed strong hot coffee (227 grams)

For the Chocolate Frosting (makes 5 cups):

• 1½ cups granulated sugar (300 grams)
• ¼ cup all-purpose flour (30 grams)
• 3 tablespoons cornstarch (21 grams)
• 1 teaspoon kosher salt
• 5 tablespoons Dutch-processed or regular cocoa powder (26 grams)
• 1½ cups milk
• 1½ cups unsalted butter (339 grams, room temperature)
• 2 teaspoons pure vanilla extract (8 grams)
• 3¾ ounces semisweet chocolate (106 grams, melted and cooled)

Timing

• Preparation Time: 30 minutes
• Cooking Time: 25-35 minutes
• Cooling Time: 2 hours for frosting
• Total Time: Approximately 3 hours

Step-by-Step Instructions

For the Chocolate Cake:

1. Prepare the Oven: Adjust your oven rack to the middle position and preheat to 350°F. Spray two 8-inch round cake pans with baking spray and set aside.
2. Mix Dry Ingredients: In a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt on low speed for 30 seconds.
3. Add Wet Ingredients: Add eggs, buttermilk, oil, and vanilla. Increase speed to medium and beat for 2 minutes.
4. Incorporate Liquids: Reduce to low speed, slowly adding boiling water or coffee. Stir for 1 minute.
5. Bake: Divide batter between prepared pans. Bake for 25-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then on a rack.

For the Chocolate Frosting:

1. Combine Dry Ingredients: In a saucepan over medium heat, whisk sugar, flour, cornstarch, salt, and cocoa.
2. Add Milk: Gradually whisk in milk until smooth. Cook until thickened, about 4-8 minutes.
3. Cool the Mixture: Transfer to a bowl, cover with plastic wrap, and cool for 2 hours.
4. Beat Butter: In a mixer, beat butter until fluffy, about 5 minutes.
5. Mix and Fluff: Add cooled chocolate/milk mixture and vanilla; beat until incorporated. Add melted chocolate and beat until fluffy.

Nutritional Information

• Serving Size: 1 slice
• Calories: 706 kcal
• Carbohydrates: 88g
• Protein: 7g
• Fat: 39g
• Saturated Fat: 20g

Healthier Alternatives for the Recipe

For a lighter version, substitute Greek yogurt for buttermilk and use a sugar substitute like erythritol. Opt for whole wheat flour to increase fiber content and replace some oil with applesauce to reduce fat.

Serving Suggestions

Pair this chocolate cake with fresh berries or a scoop of vanilla ice cream for an exquisite dessert experience. A sprinkle of sea salt on top can also enhance the chocolate flavor.

Common Mistakes to Avoid

1. Not Cooling the Frosting: Ensure the frosting base is completely cool before beating in the butter to prevent melting.
2. Overmixing the Batter: Overmixing can lead to a dense cake. Mix until just combined.

Storing Tips for the Recipe

Store your chocolate cake with chocolate frosting in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

Conclusion

This Chocolate Cake with Chocolate Frosting is perfect for any occasion, offering a rich and satisfying treat. With simple ingredients and clear instructions, even novice bakers can achieve a bakery-quality dessert.

FAQs

Q: Can I use instant coffee instead of brewed coffee?
A: Yes, dissolve instant coffee granules in hot water as a substitute.

Q: What’s the best way to melt chocolate for the frosting?
A: Use a microwave in short bursts or a double boiler to gently melt the chocolate.

Q: Can I make the cake ahead of time?
A: Absolutely! Bake the cake layers in advance and freeze them. Thaw and frost on the day of serving.

For more delicious recipes and baking tips, explore our related posts and start your culinary adventure today!

Chocolate Cake with Chocolate Frosting

An indulgent chocolate cake with rich chocolate frosting, perfect for any celebration or as a special treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Cooling Time 2 hours hrs

Total Time 3 hours hrs

Servings: 1 cake

Course: Dessert

Cuisine: American

Calories: 706

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Cake

• 400 g granulated sugar
• 210 g all-purpose flour
• 63 g unsweetened cocoa powder
• 6 g baking powder
• 9 g baking soda
• 6 g kosher salt
• 100 g large eggs about 2 eggs
• 227 g buttermilk
• 100 g vegetable oil
• 8 g pure vanilla extract
• 227 g boiling water or freshly brewed strong hot coffee

Chocolate Frosting

• 300 g granulated sugar
• 30 g all-purpose flour
• 21 g cornstarch
• 1 tsp kosher salt
• 26 g Dutch-processed or regular cocoa powder
• 354 ml milk
• 339 g unsalted butter room temperature (3 sticks)
• 8 g pure vanilla extract
• 106 g semisweet chocolate melted and cooled

Equipment

• Stand Mixer
• 8-inch Round Cake Pans
• Medium Saucepan

Method

 

1. Chocolate Cake: Adjust oven rack to middle position and preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Set aside.
2. In a stand mixer, stir the sugar, flour, cocoa, baking powder, baking soda, and salt together on low speed for 30 seconds.
3. Add the eggs, buttermilk, oil, and vanilla; increase speed to medium and beat for 2 minutes.
4. Reduce speed to the lowest and slowly add the boiling water. Stir on low for 1 minute.
5. Pour the batter into prepared pans and bake for 25-35 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, then remove from pans and cool completely.
6. Frost with Chocolate Frosting.
7. Chocolate Frosting: In a saucepan over medium heat, whisk the sugar, flour, cornstarch, salt, and cocoa together.
8. Slowly add milk while whisking briskly. Cook, whisking constantly until mixture boils.
9. Reduce heat and cook until thick, about 4-8 minutes. Transfer to a bowl, cover with plastic wrap, and cool for 2 hours.
10. In a stand mixer, beat butter until fluffy. Add cooled mixture and vanilla, beat until incorporated.
11. Add melted chocolate and beat until incorporated.

Notes

This icing is so good and complements the cake perfectly. It takes extra time, so plan ahead. Store in an airtight container for up to 3 days at room temperature.