Simple layer cake with chocolate frosting

Name: Simple layer cake with chocolate frosting
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Cuisine: International
Ingredients: 2.8 oz bittersweet chocolate; 1 cup sugar; 2 eggs; 1 cup buttermilk; 0.25 cup vegetable oil; 0.5 cup butter (room temperature); 2 tsp vanilla extract; 0.375 tsp salt; 1 cup unsweetened cocoa powder; 0.3 cup coffee (optional); 1 cup flour; 1.5 tsp baking powder; 7 oz cream cheese; 1.25 cups confectioner’s sugar; 2 tbsp whole milk; butter (for greasing)

Based on 2 ratings

In app

Martina Trommer

Chef at Kitchen Stories

www.instagram.com/saytine/

"Welcome to the chocolate heaven! This recipe makes the ultimate cake for birthdays and other festive occasions. Not a fan of chocolate? You can easily leave out the chocolate, cocoa powder, and coffee and make room for other flavors of your preference. If you want to go for a neutral vanilla sponge cake, you could replace the amount of cocoa powder with more flour. You can also add fruit in the dough or opt for white chocolate, cardamom, cinnamon, or more vanilla extract to add flavors. For the frosting, you can leave out the cocoa powder and swirl in some jam or compote for a fruity and colorful finish. No cake is complete without decorations: sprinkles, candles, raspberries, strawberries or more chocolate… The sky’s the limit. Have fun creating the best (birthday) cake of your own!"

Difficulty

Medium 👍

Preparation

20 min

Baking

45 min

Resting

30 min

Ingredients

2Servings

13⅓ g

bittersweet chocolate

33⅓ g

sugar

⅓

eggs

41⅔ ml

buttermilk

10 ml

vegetable oil

20 g

butter (room temperature)

⅓ tsp

vanilla extract

⅛ tsp

salt

16⅔ g

unsweetened cocoa powder

11⅔ ml

coffee (optional)

21⅔ g

flour

¼ tsp

baking powder

33⅓ g

cream cheese

25 g

confectioner’s sugar

⅓ tbsp

whole milk

butter (for greasing)

MetricImperial

Utensils

oven, springform pan (8 in.), knife, cutting board, large bowl, hand mixer with beaters, sieve, bowl, serrated knife, offset spatula

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Nutrition per serving

Cal406

Fat23 g

Protein6 g

Carb48 g

Step 1/ 5
- butter (for greasing)
- 13⅓ g bittersweet chocolate
- oven
- springform pan (8 in.)
- knife
- cutting board
Preheat the oven to 180°C/356°F. Grease the springform pan and line with baking paper. Coarsely chop the dark chocolate.
Step 2/ 5
- 33⅓ g sugar
- ⅓ eggs
- 41⅔ ml buttermilk
- 10 ml vegetable oil
- 10 g butter
- vanilla extract
- ⅛ tsp salt
- 11⅔ g unsweetened cocoa powder
- large bowl
- hand mixer with beaters
- sieve
In a large mixing bowl, beat sugar and eggs with a hand mixer for approx. 1 min. until fluffy and lighter in color. Then add buttermilk, oil, half of the softened butter, vanilla extract and a pinch of salt and mix. Sift in about ⅔ of cocoa powder and mix carefully.
Step 3/ 5
- 11⅔ ml coffee (optional)
- 21⅔ g flour
- ¼ tsp baking powder
Then add chopped chocolate, coffee (optional), flour, and baking powder, and mix just until flour is incorporated. Pour batter into the prepared pan, then tap the pan on the countertop to release air bubbles. Bake the cake for approx. 45–55 min. then let cool.
Step 4/ 5
- 10 g butter
- 33⅓ g cream cheese
- 5 g unsweetened cocoa powder
- 25 g confectioner’s sugar
- ⅓ tbsp whole milk
- ⅛ tsp vanilla extract
- ⅛ tsp salt
- bowl
In the meantime, prepare the frosting: Beat remaining butter and cream cheese in a mixing bowl until smooth. Add the remaining cocoa and confectioners' sugar and mix slowly. Then add milk, remaining vanilla extract, and salt. Mix until the frosting is fluffy.
Step 5/ 5
- serrated knife
- offset spatula
Cut the cooled cake in half lengthwise and spread ⅓ of frosting onto the lower half. Place the other half on top and cover the cake with the remaining frosting. Decorate and serve as desired!
Enjoy your meal!