Use a non-tasting oil like vegetable, canola, or rapeseed oil for this cake recipe, since the cocoa powder is so dry, you need to give extra moisture to the cake which is why you have to use oil instead of butter.
Use all-purpose flour in this chocolate cake recipe.
Best quality cocoa powder for both the cake and the frosting.
Buttermilk is used in the cake, if you don’t have any then you can use sour cream instead.
Dark chocolate (something above 50%) and be sure to use good quality chocolate as it will make a huge difference to how the frosting tastes!
How to make the recipe
Mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl, and use a paddle to mix it well.
Whisk eggs, oil, buttermilk, and vanilla extract in a large jug.
With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Slowly pour in hot water, be careful as there is a lot of batter and it is very liquidy! Pour the batter into your two 8-inch greased and lined cake pans and bake at 350 degrees for 35-40 minutes.
Slowly beat the confectioners’ sugar and butter together.
Make the speed medium-high and beat until it is light and fluffy.
include sour cream, cocoa powder, melted chocolate, and salt, and beat once more. Frost your cooled cake.
1. Use a weighing scale and measure out the ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
2. Make sure that all of my ingredients are at room temperature before starting the recipe, and pull out all of the ingredients (including the buttermilk!) before starting baking.
3. Allow the cakes to cool completely before assembling the cake with the frosting. Otherwise, the frosting will melt and slide right off!
4. Make the cake layers ahead of time. Bake and then once cooled completely wrap each layer in plastic wrap. Refrigerate for up to 2 days or freeze for up to 2 months. Bring it to room temperature before frosting.