Our Incredibly Tasty Chocolate Cake Recipe is so, so good. Its the perfect cake to serve at any special occasion. The rich, moist sponge is triple layered with a beautiful fluffy chocolate buttercream frosting. Were sure youre going to love it.
This cake has triumphed at birthday parties and easter celebrations. Its still good a couple of days after baking so you can make it in advance if you plan to serve it at a party. Wow guests at a dinner party or treat a loved one to a super special birthday cake theyll be talking about for years to come with this delicious recipe. Its so, so tasty.
- 3 x 7 cake tins
- Icing smoother (Not essential but will create a smoother finish)
- #789 Wilton nozzle & piping bag (Not essential but will help with applying the buttercream for the final layer)
- 260g Plain flour
- 410g Sugar
- 85g Unsweetened Cocoa Powder
- 2 Tsp Bicarbonate of soda (NOT powder)
- 1 Tsp Salt
- 240ml Buttermilk **
- 240ml Vegetable oil
- 1.5 Tsp Vanilla extract
- 240ml Hot water
- 500g Unsalted butter
- 1000g Icing sugar Sieved
- 2 Tsp Vanilla extract
- 60ml Milk or water
- 115g Cocoa Powder Sieved
** If you cant find buttermilk its easy to make your own! Take 250ml full fat or semi skimmed milk and add 15ml of lemon juice or white wine vinegar. Leave for 5 minutes before using in the recipe.
NOTE The chocolate mix is similar to a batter. Once poured into the cake tin put it in the oven quickly to avoid seepage through the tin. If you find it is leaking, dont worry, place a flat tray beneath the cake tin to catch drips during the first stage of cooking.
- Take a piece of greaseproof baking paper & draw around the base of the 7 inch cake tin. Cut out the circles & line the base of the tin. Grease the sides and preheat oven to 150C.
- Mix together the flour, sugar, cocoa powder, bicarbonate of soda and salt in a large bowl using a whisk, this brings any sugar/flour clumps to the top!
- Add eggs, buttermilk, vanilla extract and vegetable oil to the dry ingredients and mix well
- Finally add the boiling water to the mixture & stir to combine well.
- Divide batter evenly betweencakes pans. You can weigh to get equal portions.
- Bake for 30 32 minutes. Dont be tempted to open the oven door during baking as this will cause the cake to sink. A skewer should come out with a slight crumb attached.
- Remove cakes from oven and allow to cool for 10 minutes.
- Once cooled a little, carefully remove the cake from the tin and allow cakes to cool on a cooling rack.
- Beat the butter until very soft and pale.
- Add half the icing sugar to the butter. Beat until smooth.
- Now add the vanilla extract and half of the water or milk. Beat until combined.
- Add the remaining icing sugar a little at a time followed by the cocoa then continue to beat until light and fluffy.
- If you need to, add more milk/water until the frosting reaches the right consistency for you to work with.
Layer The Cake;
- The cakes must have level tops to stack neatly, if you have a domed top, carefully remove the rounded top using a sharp, serrated knife.
- Place first layer of cake on a cake plate/turntable. Spread about half a cup of frosting on top in an even layer.
- Add second cake followed by another half cup of frosting on top. Spread evenly before adding the third layer on top.
- Now add frosting to the outside of the cake, this is known as the crumb layer. There will be crumbs in the frosting, dont worry as well add a second, finishing layer to the cake.
- Place in the fridge for 30 mins to allow the crumb layer to firm up a little (not necessary but really helps when smoothing the final layer)
- Now add the final frosting layer. Its good to use a large 16 inch piping bag and Wilton #789 nozzle to apply the frosting to the cake. To finish, use an icing smoother, this will create a lovely smooth finish on the buttercream.
- Decorate as you wish.
Recipe inspired from lifeloveandsugar.com
For more lovely cake recipes our Unbelievably Tasty Lemon & Elderflower Cake with Mascarpone Icing is delicious and worth a try. Find the recipe here.