Sometimes the only thing in the world that I need is a good ol' fashioned Chocolate Cake. That is what we have here. I have been making this cake for as long as I can remember and it really hits the chocolate spot. This cake is frosted with chocolate butter cream, which I think is essential! It is even better with whipped cream on the side or vanilla ice cream. Sometimes you don't need a special occasion to have cake.
For the cake:
2 Cups/250 grams of flour
1 1/2 Cups/150 grams of sugar
3/4 Cup/75 grams of cocoa powder
2 Teaspoons of baking powder
1/2 Teaspoon of salt
4 Large eggs
3/4 Cup/170 grams of butter
1 Cup/240 ml of milk
2 Teaspoon of vanilla extract
For the frosting:
1 Cup/225 grams of butter
2 Cups/250 grams of powdered sugar
6 oz/150 grams of dark chocolate, melted
1 Teaspoon of vanilla extract
Preheat oven to 350 degrees F and grease and line two 9 inch round cake pans.
In a large bowl whisk together the flour, cocoa powder, baking powder and salt. Set aside. In a small mixing jug, whisk together the milk and vanilla extract. Set aside.
In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-4 minutes. Then, mix in the eggs one at a time until they are incorporated completely. Scrapping down the sides with a spatula as you go.
Next, add the flour and milk to your batter in three additions, starting and ending with the flour. Stir just until it is combined. Pour batter into prepared cake tins and bake for about 25-30 minutes. A toothpick inserted in the centre should come out clean. Cook on a wire rack for about 5 minutes before turning the cakes out onto a wire rack to cool completely.
Make your chocolate butter cream frosting. In the bowl of your electric mixer, mix the butter on high speed until smooth. Mix in the vanilla extract and chocolate until smooth. Sift in the powdered sugar and mix until you have a smooth consistency.
Lay your two cake layers out on a clean surface. Frost the top of one of the layers and then place the other layer on top. Transfer you cake to a serving plate. Continue to frost the cake as desired until you have covered it completely.
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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