I love chocolate – everybody should know that by now – if you want to make me happy, send me some chocolate or Nutella ;) That’s why I like cakes with chocolate. BUT – this one here is very chocolaty! Believe me – even I could eat only a small piece (at a time) ;) I just wanted to warn you. The cake has a lot of chocolate in it and the frosting just adds more chocolate to the chocolate.
Anyways – this chocolate cake is a basic recipe you can use and “enhance” if you like. Add some chopped nuts (if you like that) or some chocolate chunks or fruits – just make sure you don’t get a lot liquid into the cake (e.g. from fruits) – it will lead to a very chewy cake. What you can also do – change the chocolate frosting layer in-between the cake layers to something else you like – caramel, vanilla frosting, fruits – here you can go crazy. Frost everything with the dark chocolate frosting and you will get a great cake.
The Dark Chocolate Frosting can be found here.
INGREDIENTS / ZUTATEN
1 1/2 cups (300g) sugar
3/4 cup (90g) cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup (240gml) buttermilk
1/2 cup (115g) butter, melted
2 tsp. vanilla extract
1 cup (240ml) hot coffee
300g Zucker
90g Kakao
1 1/2 TL Natron
1/2 TL Salz
2 Eier
240ml Buttermilch
115g Butter, geschmolzen
2 TL Vanille Extrakt
240ml heißer Kaffee
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix flour, sugar, cocoa, baking soda and salt until combined. Add eggs, buttermilk, melted butter and vanilla extract. Mix until well combined and smooth. Add hot coffee and mix on low speed until combined. The batter will be pretty liquid.
3. Divide batter between the springform tins and bake in the middle of the oven for about 35 minutes or until toothpick inserted in center comes out clean. Take out of the oven and place on a wire rack. Let cool in the tin for about 10 minutes and then remove from the tins and let cool completely on the wire rack.
4. Place one cake layer on a serving plate, add some of the chocolate frosting on top and spread with a spatula. Place the second cake layer on top and press a bit into the frosting. Frost the cake with the remaining chocolate frosting. The cake can be stored in the fridge up to two days.
2. In einer großen Schüssel das Mehl mit Zucker, Kakao, Natron und Salz vermischen. Eier, Buttermilch, geschmolzene Butter und Vanille Extrakt zugeben und verrühren, bis sich alles gut verbunden hat. Heißen Kaffee zugeben und auf niedrigster Stufe verrühren – der Teig wird recht flüssig sein.
3. Den Teig gleichmässig auf die Formen verteilen und in der Mitte des Ofens für ca. 35 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und in der Form auf einem Kuchengitter für ca. 10 Minuten abkühlen lassen. Dann aus der Form lösen und auf dem Kuchengitter komplett auskühlen lassen.
4. Eine Kuchenschicht auf die Servierplatte legen und etwas vom Schokoladenfrosting darauf verteilen und glattstreichen. Die zweite Kuchenschicht darauf legen und etwas andrücken. Mit dem restlichen Frosting den Kuchen komplett verhüllen. Der fertige Kuchen kann bis zu zwei Tage im Kühlschrank gelagert werden.
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Print
Chocolate Cake
- Prep Time: 15
- Cook Time: 35
- Total Time: 60
Ingredients
- 1 3/4 cups (225g) all-purpose flour
- 1 1/2 cups (300g) sugar
- 3/4 cup (90g) cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 cup (240gml) buttermilk
- 1/2 cup (115g) butter, melted
- 2 tsp. vanilla extract
- 1 cup (240ml) hot coffee
- Dark Chocolate Frosting
Instructions
- Preheat the oven to 350˚F (175°C). Grease two 8 inch (20cm) springform tins and dust with flour. Set aside.
- In a large bowl mix flour, sugar, cocoa, baking soda and salt until combined. Add eggs, buttermilk, melted butter and vanilla extract. Mix until well combined and smooth. Add hot coffee and mix on low speed until combined. The batter will be pretty liquid.
- Divide batter between the springform tins and bake in the middle of the oven for about 35 minutes or until toothpick inserted in center comes out clean. Take out of the oven and place on a wire rack. Let cool in the tin for about 10 minutes and then remove from the tins and let cool completely on the wire rack.
- Place one cake layer on a serving plate, add some of the chocolate frosting on top and spread with a spatula. Place the second cake layer on top and press a bit into the frosting. Frost the cake with the remaining chocolate frosting. The cake can be stored in the fridge up to two days.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
Wow, wow, wow, this looks just perfect, Marc. I love chocolate, too – but probabyly couldn’t eat a whole piece. :D
Hallo Sarah,
you’re right – a whole piece of that cake can be quite tough to eat – it is really a lot of chocolate to take ;)
But if you’re a PRO, you can do it (or you just have to practice a bit more)! :P
Cheers,
Marc
Der Kuchen sieht soooo lecker aus. Da fängt der Juni ja gleich tausendmal besser an Dank dir! :)
Liebste Grüße,
Alex :)
Freut mich sowas aus dem Munde einer ausgesprochenen Schokoladen Expertin zu hören! :)
LG
Marc
How did you get such beautiful, clean cuts?
My slices of cake never look like that?
Chilled then cut?
Knife dipped in hot water?
You’re a magician maybe!
Hi Sophie.
That is pretty easy and you mentioned it already ;)
The cake is colder than usual (for eating it should be a bit warmer) and then a hot knife – and voila you get nice clean cuts (most of the time).
Cheers,
Marc