Moist and sweet this chocolate layered cake is perfect for, well, chocolate lovers!
If you want a birthday cake but dislike the flavors: vanilla, or funfetti, this cake is just for you. It's a beautiful cake that only requires one bowl!
I finished my cake off by swirling the frosting with my offset spatula. This technique makes the cake look a bit rustic, but also great!
I also added chocolate sprinkles along the edges to jazz up the top of the cake. You can also pipe swirls or sprinkle cocoa nibs all around your cake.
This was given for a birthday celebration so I also added candles. In this recipe of chocolate cake, it's more of a "devil cake".
This means it doesn't use actual chocolate chips or bars. Instead, it gets the chocolate flavor by unsweetened cocoa powder.
The cake isn't that sweet so it complements the sweet chocolate buttercream very well.
|Level: 👩🏽🍳_ _|Serves: 8|Time: 1 hour, 10 minutes|
1 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 cup buttermilk
3/4 cup water
3 tablespoons vegetable oil
1 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
4-5 tablespoons fat-free milk
Preheat oven to 350 degrees and grease two 8-inch circle cake pans.
In an electric mixer, beat the flour, cocoa powder, sugar, baking soda, and baking powder. Add in eggs, buttermilk, water, and canola oil. Pour into prepared cake pans and bake for 35 minutes.
Meanwhile, beat together butter and sugar for 1 minute. Sift the cocoa powder and add the milk in. Frost and decorate the cooled cake any way you like.
- The Bored Baker
This recipe is adapted by the book: Martha Stewart's Cakes