Starting the new year on a sweet note!
Wanted to share something special as the first post of 2025 and am glad, it turned out to be this beautiful recipe of Easy Chocolate Cake.
It’s been sometime since I posted a chocolate cake recipe here. I did make chocolate cake many a times over this last year but i always used my old recipes shared here. However, I thought it was time for me to try a new chocolate cake recipe and found this one!
This is quite an easy recipe which uses minimal steps and some changes in the ingredients and methods from the recipe that I follow.This easy chocolate cake recipe uses buttermilk, instead of milk and the cocoa powder is bloomed separately before adding to the batter.
All in all, a very nice chocolate cake with moist texture and delicate crumbs. You can use chocolate ganache or fudge icing to top the cake. I used fudge icing here.
Recipe from here
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Pre-heat your oven to 350F (conventional) and prepare a 9″ cake pan with parchment paper and butter / oil
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If making your own buttermilk, mix ½ cup milk with ½ tablespoon vinegar, stir, and set aside
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Mix the flour, sugar, baking powder, baking soda, and salt in a bowl. Sift the ingredients to make sure there are no lumps
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Break in the egg, and add the vegetable oil and buttermilk. Use a whisk to gently mix until the ingredients come together
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In a smaller bowl, mix boiling water with cocoa powder and instant coffee, and whisk until you get a shiny mix. This step blooms the cocoa powder and brings out its lovely chocolatey notes.
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Add the bloomed cocoa powder mix to the cake batter, and gently fold until combined
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Pour the batter into the prepared pan
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Bake at 350F for about ~20-25 minutes until a toothpick inserted into the center comes out with moist crumbs attached
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Wait 10 minutes and then turn out the cake onto a wire rack. Let the cake cool completely and do the icing.
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For the Fudge Icing:
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Combine butter, the water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 mins or until frosting thickens. Beat with wooden spoon until spreadable.
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Spread the icing on top of the cooled cake.
The iced cake can be stored at room temperature in an airtight container for 2-3 days, unless you are living in an extremely humid place.
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