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

Decadent Chocolate Cake with Luscious Chocolate Frosting

If you’re searching for the perfect indulgence, look no further than our Chocolate Cake with Chocolate Frosting. This dessert is the epitome of chocolate bliss, with a moist and tender cake that pairs beautifully with a smooth, rich frosting. Whether you’re celebrating a special occasion or simply treating yourself, this cake will not disappoint. Let’s dive into the details of how to create this masterpiece in your own kitchen.

Ingredients

For the Chocolate Cake

• 2 cups granulated sugar (400 grams)
• 1¾ cups 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 (339 grams, room temperature/3 sticks)
• 2 teaspoons pure vanilla extract (8 grams)
• 3¾ ounces semisweet chocolate (106 grams, melted and cooled)

Instructions

For the Chocolate Cake

1. Preparation: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Spray two 8-inch round cake pans with baking spray and set aside.

2. Mix Dry Ingredients: In a stand mixer bowl fitted with the paddle attachment, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Stir on low speed for about 30 seconds until well mixed.

3. Add Wet Ingredients: Incorporate the eggs, buttermilk, oil, and vanilla into the dry mixture. Increase the speed to medium and beat for 2 minutes until smooth.

4. Incorporate Boiling Liquid: Reduce the mixer to its lowest speed and carefully add the boiling water or coffee, mixing for another minute. The batter will be quite thin.

5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes on a cooling rack, then carefully remove from the pans and allow the cakes to cool completely on the racks.

For the Chocolate Frosting

1. Combine Dry Ingredients: In a medium saucepan over medium heat, whisk together the sugar, flour, cornstarch, salt, and cocoa powder.

2. Add Milk: Gradually pour in the milk, whisking briskly to ensure a smooth mixture.

3. Cook Mixture: Continue to cook, whisking constantly, until the mixture boils and thickens, about 4-8 minutes. Transfer to a wide bowl and cover with plastic wrap directly on the surface. Let it cool completely, approximately 2 hours.

4. Beat Butter: Once cooled, beat the room-temperature butter in a stand mixer on medium-high speed until it becomes light and fluffy, approximately 5 minutes.

5. Combine with Cooled Mixture: Add the cooled chocolate/milk mixture and vanilla to the butter. Beat on medium speed until well combined, scraping down the bowl as needed.

6. Finish Frosting: Finally, add the melted and cooled semisweet chocolate. Beat until fully incorporated and the frosting is light and fluffy.

Assembly

1. Frost the Cake: Once the cakes are completely cool, generously frost with the chocolate frosting. For a classic look, layer the cakes with frosting in between and cover the top and sides.

2. Serve: Slice and serve your chocolate masterpiece. Enjoy each bite of this decadent dessert!

Becky’s Tips

• Baking Times: Adjust your baking time depending on the type of cake pan you use.

  • For a 9×13-inch pan, bake 30-40 minutes.
  • For a 12-cup Bundt cake, bake 45-55 minutes.
  • For cupcakes, bake 18-25 minutes.

• Frosting Timing: Start making the frosting before the cake, allowing it to cool while the cake bakes.

• Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months.

Nutritional Information (per slice)

• Calories: 706
• Carbohydrates: 88g
• Protein: 7g
• Fat: 39g

This Chocolate Cake with Chocolate Frosting is not only a feast for the taste buds but also a delight to prepare. Each element, from the rich cake to the fluffy frosting, comes together to create a dessert that’s perfect for any chocolate lover. Enjoy the process of baking and most importantly, savor each delicious slice!

Chocolate Cake with Chocolate Frosting

A decadent chocolate cake layered with rich chocolate frosting, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Servings: 12 slices

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
• 2 tsp kosher salt
• 100 g 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
• 354 ml milk
• 339 g unsalted butter
• 8 g pure vanilla extract
• 106 g semisweet chocolate

Equipment

• Stand Mixer
• 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. For the frosting, in a medium saucepan set over medium heat, whisk the sugar, flour, cornstarch, salt, and cocoa together. Slowly add the milk, while whisking briskly, and beat until smooth. Cook, whisking constantly until mixture boils.
7. 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 of the chocolate/milk mixture. Set aside to cool completely, about 2 hours.
8. Once cooled, fit a stand mixer with the paddle attachment and add the butter to the mixing bowl. Beat on medium-high speed until lighter in color and fluffy, about 5 minutes.
9. Reduce speed to medium and add the cooled chocolate/milk mixture and vanilla. Beat together, scraping down the inside of the bowl as needed, until incorporated.
10. Increase speed to medium-high and beat until frosting is light and fluffy, about 3-5 minutes, scraping down the sides as needed. Add the melted chocolate, and beat until incorporated, about 30 seconds.
11. Frost the cake with the completed chocolate frosting, cut into slices, and serve.

Notes

This icing takes extra time, so plan ahead. Store cake with frosting in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.