Classic Chocolate Cake

Classic Chocolate Cake requires roughly 55 minutes from start to finish. This recipe serves 12. One portion of this dish contains around 5g of protein, 37g of fat, and a total of 673 calories. For 75 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It works well as an inexpensive dessert. This recipe is liked by 106 foodies and cooks. Head to the store and pick up vegetable oil, cake flour, cocoa powder, and a few other things to make it today. It is brought to you by Life Made Simple. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so super. If you like this recipe, take a look at these similar recipes: Classic Chocolate Cake, Classic Chocolate Cake, and Classic Chocolate Cake.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Butter and flour two 9" round cake pans, set aside.In the bowl of a stand mixer, beat together sugar, oil and vanilla. With mixing speed on low, add one egg at a time. In a glass measuring cup combine the buttermilk and coffee.In a medium size mixing bowl, whisk together flours, cocoa powder, baking soda, baking powder and salt. With mixing speed on low, gradually alternate adding whisked dry ingredients and buttermilk/coffee mixture. Mix just until combined. Remove bowl and pour the batter evenly between the two prepared pans.Place in oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.While cakes are cooling, prepare the buttercream by beating the butter in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes. Once the butter is smooth and creamy, add salt, vanilla and heavy cream. Mix until incorporated. With mixing speed on low, gradually add the powdered sugar and cocoa powder (I used my guard on my mixer to prevent any of the powder from escaping). Once combined, beat on medium-hight until fluffy, about 2 minutes. If the frosting isn't spreadable enough, add a splash more of cream and beat another 30 seconds.To assemble, place one layer of cake onto a round or a cake stand. Frost the top evenly, then add the next layer. Frost the top of that layer and then the sides of the entire cake. Decorate/pipe as desired.

 

Step by step:

1. Preheat oven to 350 degrees. Butter and flour two 9" round cake pans, set aside.In the bowl of a stand mixer, beat together sugar, oil and vanilla. With mixing speed on low, add one egg at a time. In a glass measuring cup combine the buttermilk and coffee.In a medium size mixing bowl, whisk together flours, cocoa powder, baking soda, baking powder and salt. With mixing speed on low, gradually alternate adding whisked dry ingredients and buttermilk/coffee mixture.

2. Mix just until combined.

3. Remove bowl and pour the batter evenly between the two prepared pans.

4. Place in oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean.

5. Remove from oven and allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.While cakes are cooling, prepare the buttercream by beating the butter in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes. Once the butter is smooth and creamy, add salt, vanilla and heavy cream.

6. Mix until incorporated. With mixing speed on low, gradually add the powdered sugar and cocoa powder (I used my guard on my mixer to prevent any of the powder from escaping). Once combined, beat on medium-hight until fluffy, about 2 minutes. If the frosting isn't spreadable enough, add a splash more of cream and beat another 30 seconds.To assemble, place one layer of cake onto a round or a cake stand. Frost the top evenly, then add the next layer. Frost the top of that layer and then the sides of the entire cake. Decorate/pipe as desired.

Nutrition Information:

covered percent of daily need