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Cake Recipe,

How to make an easy and delicious Chocolate Cake recipe

by Katherine Walton on May 21, 2022 3 Comments

Chocolate lovers and even those not so fond of chocolate will love indulging in this delicious Chocolate Cake. The light and delicate cake texture melts in your mouth with every bite. Pair it with my mousse like Chocolate Buttercream to make beautiful cakes for any special occasion.

Continue to read on and watch my full Step by Step “Easy Delicious Chocolate Cake with Chocolate American Buttercream Frosting | Step by Step Tutorial” video tutorial below and read along with the full written recipe below.

Watch my full Step by Step “Delicious Chocolate Buttercream Frosting with Chocolate Ganache | Light and Airy Mousse Like Texture” video tutorial below.

Ingredients

Dry Ingredients

    • 220 grams (1 cup) sugar
    • 200 (1 1/3 cups) plain flour
    • 120 grams (1 cup) Dutch cocoa powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon baking powder

Wet Ingredients

  • 60ml (1/4 cup) vegetable oil
  • 100 grams salted butter (softened)
  • 2 large eggs (whisked) at room temperature
  • 250ml (1 cup) buttermilk at room temperature
  • 3 teaspoons vanilla extract

Directions

  1. Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2).
  2. Prepare and line two 6 inch baking pans. You can use the butter and flour method as shown in my video tutorial above or you can also line the pans with butter and parchment paper as I show in previous tutorials. If using the butter and flour method, make sure you spread the butter evenly inside the pans, then sprinkle some flour to cover the whole pan as the flour adheres to the butter. Shake off excess flour by tapping on the pan.
  3. In a large bowl, place the dry ingredients. Add the sugar, flour, dutch cocoa powder^, baking soda and baking powder. Combine all ingredients very well with a large spoon or spatula. Scrape the bowl as needed.
  4. Add the wet ingredients (oil, softened butter, whisked eggs, buttermilk and vanilla extract) into the dry ingredients. Combine well until all ingredients are incorporated. Scrape the bowl as needed. The final batter mixture should be creamy and smooth.
  5. Add equal amounts of batter into the two 6 inch baking pans. Each pan will have approximately 500 grams of batter.
  6. Even out the batter in the pans with a spoon and place in the oven to bake for 30-40 minutes at 150 degrees Celsius.
  7. Check if the cakes have baked through by inserting a toothpick or skewer into the cake. The toothpick should come out clean and free of wet batter. Do not over bake the cake.
  8. Remove the pans from the oven and leave to cool for 10 minutes.
  9. Remove the cakes from pans. They should slice out easily by turning the pan upside down.
  10. Place the cakes on a cooling rack and leave to cool completely before levelling, assembling and frosting.
  11. You can also wrap the cakes in cling film and store in the fridge to use at a later.
  12. The cakes can stay at room temperature for three days and five days in the fridge.

 

 

Notes

How are the ingredients measured in this recipe?

In this recipe and in all of my recipes I provide all ingredients in grams and in mL (millilitres) where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of kitchen scales where applicable to measure the ingredients to achieve exactly what the recipe intends.

I do not have buttermilk, can I substitute it?

Yes, you may substitute with 250mLs of Sour Cream.

What does room temperature mean?

In some of my recipes I will indicate if an ingredient needs to be at room temperature. In these instances the ingredients will have come from the fridge to a room temperature of ideally 20 – 22 degrees Celsius (68 – 71.6 Fahrenheit). As a guide leave the ingredients from the fridge out for about an hour before using in them your recipe.

I don’t have 6 inch cake pans, can I use another size pan?

Yes you may. This cake recipe also fits perfectly into one 8 inch round cake pans.

3 Comments

  1. I’m a cake lover and I always try new new recipes and make my own recipes. This seems to be very delicious. Surely will give a try 🙂

  2. Hi what can be substitute for egg in ur cake recipe? Plz do reply.. Wanna try..

Comments are closed.

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