The Ultimate Chocolate Cake

I’ve been making a lot of cakes and desserts using fresh fruit. There has been quite a bounty at the market, and I love a seasonal treat. That being said, I heard the siren’s song of chocolate calling my name. At first, it was a whisper, then it became more of a drum beat; urging me to make the most decadent dessert possible!


For the Cake

  • 1/2 cup sour cream (120mL)
  • 1 cup buttermilk (236mL)
  • 3 large eggs
  • 1 1/2 cup strong hot coffee (355mL) (Use a Moka pot so it's basically espresso)
  • 3/4 cup vegetable oil (177mL)
  • 1 tbs vanilla extract (13mL)
  • 3 cup all-purpose flour (360g)
  • 2 2/3 cup granulated sugar (533g)
  • 1/2 cup cocoa powder (50g)
  • 1 1/2 tsp baking powder (4.8g)
  • 1 tbs baking soda (14.3g)
  • 1 tsp kosher salt (5.7g)

For the Chocolate Buttercream:

  • 1 1/2 lb confectioner's sugar
  • 1 1/2 cup unsalted butter (338g) room temperature
  • 1/4 cup heavy whipping cream (60mL)
  • 1/4 cup Cocoa powder (25g)
  • 1 tsp vanilla (5mL) optional
  • 1 tsp espresso (5ml) optional
  • 1/4 tsp salt (1.5g)
  • 1/4 cup semi-sweet chocolate (45g)

For the Decoration:

  • 1/4 cup cacao nibs (about 60 grams)


For the Cake:

  1. Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
  2. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  3. Add the wet ingredients into a large bowl and whisk together.
  4. Add the wet ingredients the dry ingredients.
  5. Whisk to combine then mix on level 2 for two minutes.
  6. Full instuctions visit @yupfoodie

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel