On a gloomy day, watching bad TV and all I could think about was cake. I was tempted to go to the store and just buy a slice, but realized I had everything I needed at home to bake to my hearts delight. I’ve been feelin’ chocolate lately, so a chocolate cake was in order. Then top it off with some light buttercream frosting, it’ll be awesome.
Ingredients for the chocolate cake:
• 2 cups white sugar
• 1 1/2 cups flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup water
Preheat oven to 350F, grease two 9in. round pans.
Mix together the sugar, flour, baking powder, baking soda and salt in a large bowl and set aside.
Add the eggs, milk, oil and vanilla to the dry ingredients. Mix the batter on medium speed for about 2-3 minutes.
In a small sauce pan, boil the cup of water and then add the cocoa powder to create the chocolate, then add the chocolate to the cake mix. Mix on medium speed for another minute.
Don’t be alarmed at how thin the batter is! Pour the batter evenly into the two cake pans and bake for 30-35 minutes, insert a tooth pick into the center of the cakes and it should come out clean.
Allow the cakes to cool in the pans for about 10-15 minutes, then remove them and continue to cool on a rack.
While the cakes cool, let’s get started on the buttercream.
I initially wanted to make an Italian buttercream, but I wanted cake immediately and knew that American buttercream was faster!
Ingredients for the buttercream:
• 3 cups of confectioners’ sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 2 tablespoons of whipping cream
On medium speed, cream together the sifted sugar and butter in a medium bowl until smooth.
Add the vanilla and the cream, mix for another minute until well blended.
Now, it’s time to assemble the cake!
If the tops of the cakes are a bit dome-like, cut the dome off to make it more of a flat surface. I don’t have a cake cutter, but a sharp knife worked just as well.
First layer of the cake is set in it’s stand, frost the top and then add the second layer of the cake.
Frost the whole of the cake. Now eat! (My apologies, as I’m not the most delicate cake froster.) Enjoy!
It looks yummy. π I might try this for my friend’s birthday :3
MMM MM MM!!! A slice of the good life right there!!!
OMG I am suchhhh a chocoholic, just about to do a post on my ultimate chocolate brownie recipe. Even though i’ve eaten 7 brownies, I could definately eat a slice of this too hahah. Great blog.
Looks simply yummy! What is Italian butter cream? When I make butter cream it is just butter and icing sugar and any flavourings… yours sounds silky and smooth and yumptious!
I love your photos too – great shots!
Italian buttercream requires a lot more egg whites and butter, with less sugar. Plus there’s some boiling of the sugar and figuring out temperatures… it’s more heavenly than American buttercream, but it takes more time.
Thank you so much for stopping by and I’m glad you enjoyed the post! π
This looks SO GOOOOOOD!!! I might have to try this for my husband’s birthday!!
Reblogged this on Bulu Abu and commented:
For cake mania like me π
That looks so delicious!
Looks so delicious. I’ll have to bake one myself today. I’m feeling the need for chocolate, too. In my opinion, nothing better than chocolate cake and white butter cream frosting. Thank you for sharing on your post!
this looks epic. so chocolately. so perfect.
Looks really good! Home-made cake is always the best π
looks devine
Mmm, looks good! It’s funny, there are lots of in depth and complicated dessert recipes, but sometimes a slice of chocolate cake with buttercream frosting is all you need π
The Chocolate Cake looks yummy. Love your posts. Your photos are so well done and enhance the recipe. Great Blog. Do you have a recipe for a yellow cake? Have an old recipe but it turns out dry. Don’t know what I’m doing wrong or if the recipe is faulty.
I haven’t made a yellow cake in a couple years, but I’m pretty sure I only used egg whites, rather than whole eggs. Using purely egg whites make a much softer cake. I’ll definitely look into baking a yellow cake to post on here though! Thank you so much for the great compliments, I really appreciate it! π
This looks like a super yummy moist cake! I have a recipe I use for chocolate cupcakes that is also a thin batter but turns out perfect.
This cake looks DELICIOUS !!! Love the cream on it. I want some ! AMCHdesign
It’s midnight, and I’m still thinking about this cake… I would love to eat it in my dreams tonight… !!! ahahah.
Oh my, this looks SO good, I want some now!!
I’ve never tried a chocolate cake from scratch before. Think I would try your recipe soon π
Beautiful and delicious sounding! Can’t wait to try it!
Looks absolutely delicious. Yummers !!!!!
What a beautiful cake! And so simple. I like your recipes!
I made something like this before! π I might wanna try making that frosting though~!
Awesome! I’m a sucker for a dark chocolate cake and a light buttercream frosting. π