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

Chocolate Cake with Chocolate Frosting

Welcome to Food Lovers Blog, where we delight in sharing delicious and easy-to-follow recipes. Today, we’re diving into the indulgent world of desserts with our Chocolate Cake with Chocolate Frosting recipe. Perfect for birthdays, celebrations, or a special treat, this cake promises a rich, moist texture topped with a creamy frosting that will satisfy your chocolate cravings.

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, room temperature (339 grams, 3 sticks)
• 2 teaspoons pure vanilla extract (8 grams)
• 3¾ ounces semisweet chocolate, melted and cooled (106 grams)

Timing

Preparation Time: 30 minutes
Baking Time: 25-35 minutes
Frosting Preparation: 2½ hours (includes cooling time)
Total Time: Approximately 3½ hours

Step-by-Step Instructions

For the Chocolate Cake

1. Prepare the Oven: Adjust the 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 bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt on low speed for 30 seconds.
3. Incorporate Wet Ingredients: Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
4. Add Liquid: Reduce speed to low and gradually add boiling water or coffee. Stir for 1 minute.
5. Bake: Pour batter evenly into prepared pans. Bake for 25-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.

For the Chocolate Frosting

1. Combine Ingredients: In a saucepan, whisk sugar, flour, cornstarch, salt, and cocoa.
2. Cook Mixture: Gradually add milk, whisking until smooth. Cook until thickened (about 4-8 minutes), then let cool for 2 hours.
3. Beat Butter: In a stand mixer, beat butter on medium-high until fluffy (about 5 minutes).
4. Mix Frosting: Add cooled chocolate mixture and vanilla to butter. Beat until combined, then increase speed until light and fluffy.
5. Finish: Incorporate melted chocolate and beat for 30 seconds. Frost the cooled cake.

Nutritional Information

Per Serving (1 slice):
Calories: 706 kcal
Carbohydrates: 88g
Protein: 7g
Fat: 39g
Saturated Fat: 20g
Cholesterol: 95mg
Sodium: 821mg
Fiber: 4g
Sugar: 64g

Healthier Alternatives for the Recipe

Consider substituting whole wheat flour for all-purpose flour to increase fiber content. Use unsweetened applesauce in place of oil to reduce fat. Opt for a low-fat milk or plant-based milk alternative for the frosting.

Serving Suggestions

Pair this decadent chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, such as strawberries or raspberries, provide a delightful contrast to the rich chocolate flavor.

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to a dense cake. Mix just until ingredients are combined.
• Not Cooling the Frosting Mixture: Ensure the chocolate/milk mixture is completely cooled before adding to the butter.
• Using Cold Ingredients: Allow butter and eggs to reach room temperature for a smoother batter and frosting.

Storing Tips for the Recipe

Store leftover chocolate cake with chocolate frosting in an airtight container. Keep at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months. Ensure the cake is well-wrapped in plastic to prevent freezer burn.

Conclusion

Our Chocolate Cake with Chocolate Frosting is a timeless classic that combines rich flavors with a moist, tender crumb. Whether you’re celebrating a special occasion or simply indulging a sweet tooth, this recipe is sure to impress.

FAQs

Can I use instant coffee instead of brewed coffee?
Yes, dissolve instant coffee in boiling water for a similar effect.

How can I make the frosting quicker?
Prepare the frosting first and allow it to cool while baking the cake, optimizing preparation time.

What if I don’t have a stand mixer?
A hand mixer will work, though it may take slightly more time and effort to achieve the desired texture.

For more delightful dessert recipes, explore our Vanilla Cupcakes with Buttercream Frosting or our Decadent Chocolate Mousse. Happy baking!

Chocolate Cake with Chocolate Frosting

Indulge in this rich and moist chocolate cake topped with creamy chocolate frosting. Perfect for any chocolate lover!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Cooling Time 2 hours hrs

Total Time 3 hours hrs 35 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 706

Ingredients Equipment Method Notes

Ingredients

  

For the 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

For the 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
• 375 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

Method

 

1. For the 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 the bowl of a stand mixer fitted with the paddle attachment, 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 speed and slowly add the boiling water. Stir on low for 1 minute.
5. Pour the batter evenly between the prepared cake pans and bake for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan on a cooling rack, then remove from the pans. Return the cakes to the cooling rack to completely cool.
6. For the Chocolate Frosting: In a medium saucepan set over medium heat, whisk the sugar, flour, cornstarch, salt, and cocoa together.
7. Slowly add the milk, while whisking briskly, and beat until smooth. Cook, whisking constantly, until mixture boils.
8. Reduce heat to medium-low, and continue cooking and whisking until mixture is very thick, about 4-8 minutes. Transfer the mixture to a wide bowl, and place plastic-wrap directly on the surface. Set aside to cool completely, about 2 hours.
9. Once the mixture has cooled, fit a stand mixer with the paddle attachment and add the butter to mixing bowl. Beat the butter on medium-high speed until lighter in color and fluffy, about 5 minutes.
10. Reduce speed to medium speed and add the cooled chocolate/milk mixture and vanilla. Beat together until incorporated.
11. Increase the speed to medium-high and beat until frosting is light and fluffy, about 3-5 minutes. Add the melted chocolate, and beat until incorporated.
12. Frost the cake with the completed chocolate frosting, cut into slices, and serve.

Notes

This icing is so good and perfectly complements the cake. It does take extra time (about 2½ hours to make) so plan ahead. Storage: Store 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 in the freezer for up to 3 months.