I love chocolate. I love cake. And if you want to have the best of both worlds, why not have it all in a delicious, light, fluffy, and beautiful textured, chocolate cake!
The key ingredient in this recipe is buttermilk or full-fat plain yogurt. This acidic ingredient(s) helps to tenderize the gluten, giving the cake a softer texture and more body.
This recipe is ideal for up to 4 to 5 cake layers, without worrying that the bottom layer might break or get squashed.
Give the cake some extra moistness by pouring a light sugar-cocoa syrup over the cakes after being baked.
In my vanilla cake recipe, I have started explaining ratios. Click on the underlined link to read the post. This recipe was also created using the basic ratio formula but instead of using the creaming method (like the vanilla cake) I have used the foaming method instead.
Death by Chocolate Cake
Share on social
December 18, 2020
by LG Coetzee
400g (2 Cups) Sugar
250ml (1 Cup) Sunflower Oil
320g Cake Flour
80g (2/3 Cups) Cocoa
15ml Baking Powder
480g Icing Sugar
10ml Vanilla Essence
30ml Full Fat Milk
160g Dark Chocolate Bits
80ml Double (Full Fat) Cream
Preheat oven to 160°C and grease 2 x 9″ (23cm) OR 2 x 8″ (20cm) cake rounds with non-stick spray.
Beat the eggs, sugar, and vanilla until light in color and fluffy.
Gradually add the oil while beating at a slow speed.
In a separate mixing bowl sieve the cake flour, cocoa, baking powder, and salt together and keep aside.
Carefully fold the flour mixture alternating with the buttermilk to the beaten eggs.
Pour into prepared pans and bake 30 – 35 minutes.
Invert onto wire racks and allow to cool.
In the bowl of a stand mixer fitted with the beater attachment, cream the butter and half of the icing sugar until smooth and slightly fluffy.
Stop mixing and add vanilla, salt, and cocoa.
Resume mixing on low speed to combine, mixing until the chocolate leaves no streaks.
Add the remaining powdered sugar, half a cup at a time.
Slowly add the milk until the desired, spreadable consistency is reached.
Place the chocolate and cream in a microwaveable bowl.
Melt the mixture on high for about 2 minutes, stirring every 30 seconds, and then bring to room temperature.
Place the cake in the fridge for at least 30 minutes before pouring the ganache over the cake.
For the photo, I have doubled the recipe and baked 4 x 8″(20cm rounds).
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.