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

Chocolate Cake with Chocolate Frosting

Indulge your sweet tooth with this luscious Chocolate Cake with Chocolate Frosting. Rich, moist, and layered with creamy chocolate frosting, this cake is a chocolate lover’s dream come true. Get ready to bake a show-stopping dessert that will leave your family and friends begging for more. Whether it’s a birthday celebration, holiday gathering, or simply a treat for yourself, this recipe is the perfect choice.

Ingredients List

For the Chocolate Cake

• 2 cups granulated sugar (400 grams)
• 1¾ cup 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
• Cooling Time: 2 hours (for frosting)
• Total Time: Approximately 3 hours

Step-by-Step Instructions

For the Chocolate Cake

1. Preheat the Oven:

   • Adjust your oven rack to the middle position and preheat to 350°F. Prepare two 8-inch round cake pans by spraying them with baking spray and setting them aside.

2. Mix Dry Ingredients:

   • In a stand mixer with a paddle attachment, mix sugar, flour, cocoa, baking powder, baking soda, and salt on low speed for 30 seconds.

3. Add Wet Ingredients:

   • Incorporate the eggs, buttermilk, oil, and vanilla. Increase the mixer speed to medium and beat for 2 minutes.

4. Incorporate Boiling Water:

   • Lower the speed to the minimum and slowly add boiling water. Stir on low for 1 minute until well mixed.

5. Bake the Cake:

   • Distribute the batter evenly between the prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

For the Chocolate Frosting

1. Prepare the Mixture:

   • In a medium saucepan over medium heat, whisk sugar, flour, cornstarch, salt, and cocoa together.

2. Add Milk:

   • Gradually add milk while whisking briskly until smooth. Cook, whisking constantly, until the mixture boils.

3. Thicken the Mixture:

   • Reduce heat to medium-low and continue cooking until very thick, about 4-8 minutes. Transfer to a bowl, cover with plastic wrap, and cool for about 2 hours.

4. Beat the Butter:

   • In a stand mixer, beat the butter on medium-high speed until fluffy, about 5 minutes.

5. Combine Ingredients:

   • Add the cooled chocolate/milk mixture and vanilla to the butter. Beat on medium speed until incorporated. Increase speed to medium-high and beat until light and fluffy, about 3-5 minutes. Add melted chocolate and mix until combined.

6. Assemble the Cake:

   • Frost the cooled cakes with the chocolate frosting. Slice and serve.

Nutritional Information

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

Note: Nutritional information is approximate.

Healthier Alternatives for the Recipe

1. Sugar Alternatives: Use coconut sugar or a sugar substitute like Stevia for a lower glycemic index.
2. Flour Substitutes: Try almond flour or whole wheat flour for added nutrition.
3. Dairy-Free Options: Substitute buttermilk with almond milk mixed with a tablespoon of lemon juice, and use dairy-free butter for the frosting.

Serving Suggestions

• Garnish: Top the cake with fresh berries or a sprinkle of sea salt for a sophisticated touch.
• Pairings: Serve with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the indulgence.

Common Mistakes to Avoid

1. Overmixing: Be cautious not to overmix the batter, as it can lead to a dense cake.
2. Frosting Temperature: Ensure the frosting is at the right temperature. If too warm, it may not hold its shape; too cold, it won’t spread smoothly.

Storing Tips for the Recipe

• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Refrigeration: Keep in the refrigerator for up to 5 days.
• Freezing: Freeze for up to 3 months. Wrap slices individually and thaw as needed.

Conclusion

This Chocolate Cake with Chocolate Frosting is not just a cake; it’s a celebration of flavors and textures. Perfect for any occasion, it’s a delightful treat that promises to impress. Enjoy every bite and relish the joy of homemade goodness.

FAQs

Can I use instant coffee instead of brewed coffee? Yes, dissolve a tablespoon of instant coffee in a cup of hot water as a substitute.

Can I make this cake gluten-free? Certainly! Use a gluten-free flour blend in place of all-purpose flour.

What if I don’t have a stand mixer? A hand mixer will also work, though mixing times may vary slightly.

For more delicious recipes and baking tips, check out our related posts and explore a world of culinary delights. Happy baking!

Chocolate Cake with Chocolate Frosting

Indulge in this rich and decadent chocolate cake, perfectly complemented by a luscious chocolate frosting.

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

  

For the Chocolate Cake

• 400 g granulated sugar
• 210 g all-purpose flour
• 63 g unsweetened cocoa powder
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 6 g kosher salt
• 100 g large eggs 2 large 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
• 355 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
• Saucepan
• Cake Pans

Method

 

1. 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. Frost the cakes with the Chocolate Frosting or your favorite frosting.
7. In a medium saucepan set over medium heat, whisk the sugar, flour, cornstarch, salt, and cocoa together.
8. Slowly add the milk, while whisking briskly, and beat until smooth. Cook, whisking constantly until mixture boils.
9. 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.
10. Once the mixture has cooled, fit a stand mixer with the paddle attachment and add the butter. Beat on medium-high speed until light and fluffy, about 5 minutes.
11. Reduce speed to medium and add the cooled mixture and vanilla. Beat until incorporated, then add the melted chocolate and beat until smooth.
12. Frost the cake with the completed chocolate frosting, cut into slices, and serve.

Notes

This cake is perfect for special occasions. Be sure to start the frosting first, as it requires cooling time before use. Store in an airtight container at room temperature for up to 3 days.