Death by Chocolate Cake
A rich, intensely chocolatey layer cake with moist cocoa-infused sponge and silky chocolate buttercream frosting that will satisfy any chocolate lover.
Equipment
Ingredients
Cake Batter
all-purpose flour
200 g
unsweetened cocoa powder
75 g
baking soda
5 g
salt
3 g
granulated sugar
250 g
milk
250 ml
sunflower oil
120 ml
vanilla extract
10 ml
Chocolate Frosting
butter
200 g
unsweetened cocoa powder
100 g
powdered sugar
300 g
milk
60 ml
vanilla extract
5 ml
Instructions
Preheat oven
Preheat the oven to 180°C and prepare two 20 cm cake pans by greasing and lining them with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar until well combined.
Add wet ingredients
Add milk, sunflower oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Bake the cakes
Divide the batter evenly between the prepared pans and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
Cool the cakes
Remove cakes from oven and let them cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare chocolate frosting
Beat butter until creamy, then gradually add cocoa powder, powdered sugar, milk, and vanilla. Beat until light and fluffy.
Assemble the cake
Place one cooled cake layer on a serving plate. Spread with frosting, top with second layer, then frost the top and sides completely.
Original recipe
Storage
Store in an airtight container. Frosted cake keeps best in refrigerator but can be served at room temperature for best texture.
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