Chocolate Cake

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

A cake that is best left to chill in the refrigerator after assembling, even though you might want to eat it right away. It is completely chocolatey: from the sponge to the cream; in fact, there's nothing else in it. Adjust the level of decoration to your taste — it will be wonderful in its pure, fully chocolate form, adorned with colorful sprinkles, or topped with fresh berries.

Ingredients

Wheat Flour - 18.7 oz
Sugar - 10.6 oz
Cocoa Powder - 10.6 oz
Activated Baking Soda - 1 tablespoon
Baking Powder - 1½ spoons
Salt - 1½ spoons
Chicken Egg - 4 pieces
Buttermilk - 12 fl oz
Water - 12 fl oz
Vegetable Oil - 4 fl oz
Vanilla extract - 5 teaspoons
Butter - 12 oz
Semi-soft cream cheese - 7.9 oz
Powdered Sugar - 21.2 oz
Milk - 2 fl oz

Step by Step guide

Step 1

Combine the flour, sugar, half of the cocoa powder, baking soda, baking powder, and salt.

Step 2

Add the eggs, buttermilk, warm water, vegetable oil, and vanilla. Mix with a mixer on medium speed until smooth.

Step 3

Grease two 23 cm (9-inch) round cake pans with butter, then dust them with flour or line them with parchment paper. Divide the batter into two equal portions and pour it into the pans. Bake at 356°F (350 degrees Fahrenheit) for 30–35 minutes.

Step 4

Transfer the baked layers to a wire rack and allow them to cool for 15 minutes.

Step 5

For the cream, beat the softened butter with the cream cheese until light and fluffy. Add cocoa powder and vanilla extract, mix well, and then gradually incorporate the powdered sugar. If the cream is too thick, you can add a little milk.

Step 6

Assemble the cake by spreading cream between the layers. You can eat it right away, but it's best to let it chill in the refrigerator for about three hours.