THE RECIPE:
Chocolate Cake
250g plain flour
267 g caster sugar
220g brown sugar
96g cocoa powder
2 1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
300 ml buttermilk (room temperature)
180 ml coffee (room temperature)
160 ml vegetable oil
3 large eggs (room temperature)
1 tbsp vanilla extract
Method:
1. Preheat your oven to 175 degrees C / 350 F, grease and line 3 x 8” pans.
2. In a large bowl, whisk together the flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, coffee, oil, eggs and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined (be careful not to overmix as you don’t want to incorporate air into your cake batter, causing it to rise too quickly in the oven and subsequently deflate after baked!)
4. Divide the batter equally (I like to use scales for 100% accuracy) and bake for 25-30 minutes. Check the cake is ready with a skewer – when it comes out clean, the cake is ready.
5. Allow to cool for at least 10 minutes, before removing from pans to a wire cake rack. Allow to cool completely before frosting.
Chocolate Fudge Frosting:
225g unsalted butter (room temperature)
120g icing sugar/powdered sugar
96g cocoa powder
1/2 tsp salt
1 tsp vanilla extract
240g chocolate (melted)
240ml heavy cream (warmed)
Method
1. In the bowl of a stand mixer fitted with the paddle attachment add the butter and sift in icing sugar and cocoa powder.
2. Beat on medium to high speed until you get a fluffy and light mixture.
3. Add vanilla and beat it in as well. Once all of this is combined, warm your cream to luke warm (be careful not to make it too hot!) and mix that in as well on a low speed.
4. Next, melt your chocolate and let it cool down slightly before you add it into the frosting mixture.
5. Once cooled down, just combine everything and beat well, until light and fluffy.
6. Once both the cakes and the frosting is cool, stack your cake layers and chocolate fudge frosting. Et voila!
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