Want to make a cake that screams ‘wow factor’? Want to tease your taste buds with smooth and moist cocoa rich goodness? Then follow these steps to create the perfect chocolate cake.
3 cups of sugar
1/2 cup butter
1/2 cup of cocoa powder
1 and half cup of buttermilk
3 cups of flour
1 and half teaspoon of baking powder
1 and half cup of hot water
1 and a half teaspoon of Salt
1 tablespoon of baking soda
Half cup of vegetable oil
Two tablespoons of light corn syrup
1 cup of heavy cream
Room temperature butter
Two teaspoons of Instant espresso powder (or any regular coffee powder)
Mixer, or a whisk
3 Cake Pans
A large mixing bowl
Measuring cups and spoons
Preheat your oven to 350°
Put some softened butter onto the wax paper and spread evenly on the pan. Make sure it gets on the bottom and sides of the pan, to avoid sticking.
Pour in a small amount of either flour or cocoa powder. Sprinkle it in and shake the pan back and forth so so cover all parts of the bottom. Tap out the excess and discard it. Do the buttering and dusting step for all three pans.
In the large mixing bowl, combine the dry ingredients; flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix it all up with the whisk.
Add in the wet ingredients; eggs, buttermilk, hot water and vegetable oil. Mix it all together.
Note: Do not overmix. Instead attempt to combine the properly so there won’t be any stray lumps of flour or cocoa powder. You can finally showed the job off by using the hand scraper to scrape the sides of the pan, just to make sure that everything got in.
Divide the batter among the three pans using the measuring cup. It takes about three cups of the batter to fill each pan evenly.
Bake the cake in the 350° oven for 30-35 minutes.
When the cake is ready, bring it out of the oven and place on the cooling rack
While the cake cools, prepare your frosting ingredients.
To a heated cooking pan, add the heavy cream, butter, espresso powder and the corn syrup. Heat it up till it comes to a simmer.
Pour in the hot syrup over the dark chocolate chips. Don’t stir. Whisk after two minutes until they melt. The more the frosting cools, the thicker it gets. The great thing about this frosting is that it can go on all sorts of things. Cupcakes, muffins, and vanilla cakes go beautifully with it.
Once the cakes are cool, stack the three layers of cake with one layer of frost between them. Finish it off by spreading the frosting on the entire surface of the cake.