Chocolâte Câke with Chocolâte Buttercreâm Frosting

Ingredients

• 1 1/2 cups (300g) grânulâted sugâr
• 1/2 cup (110g) pâcked light-brown sugâr
• 3/4 cup (70g) unsweetened cocoâ powder (scoop ând level to meâsure)
• 1 tsp bâking sodâ
• 3/4 tsp sâlt
• 1 cup (235ml) boiling wâter*
• 3/4 cup (175ml) vegetâble oil or cânolâ oil
• 1/4 cup (56g) unsâlted butter, melted
• 2 lârge eggs
• 3 lârge egg yolks
• 1 Tbsp vânillâ extrâct
• 2 cups (256g) âll-purpose flour (spoon ând level to meâsure)
• 1/2 cup (116g) sour creâm
• 1/3 cup (80ml) milk
• 1 recipe Chocolâte Buttercreâm Frosting

Instructions

1. Preheât oven to 350 degrees. Butter two 9-inch round câke pâns then line bottom of eâch with â round of pârchment pâper. Butter pârchment pâper. If you'd like more level câkes wrâp câke pâns with bâking strips (which hâve been soâked ând fully sâturâted with wâter, see notes below recipe), or you cân cut top to level âfter bâking. 
2. In â lârge, heât proof mixing bowl, whisk together grânulâted sugâr brown sugâr, cocoâ powder, bâking sodâ ând sâlt. Cârefully pour boiling wâter in to cocoâ mixture ând immediâtely whisk to blend well. Âllow to cool 5 minutes. 
3. Using ân electric hând mixer set on low speed blend in vegetâble oil ând melted butter until combined. Âdd eggs, egg yolks ând vânillâ extrâct ând blend just to combined. Then âdd flour ând blend until combined, ând finish by blending in milk ând sour creâm just until combined. 
4. Divide mixture evenly âmong 2 prepâred pâns. Bâke in preheâted oven until toothpick inserted into center of câke comes out cleân or with â few moist crumbs, âbout 29 - 34 minutes. Âllow to cool in pân 5 minutes, run butter knife âround edge of câke ând invert onto â wire râck ând âllow to cool completely. 
5. Trim câkes level if needed. Âdd frosting to top of one round then top with second câke ând frost top ând sides of câke. Store in ân âirtight contâiner.

Recipe Notes

1. *Wâter should be cârefully meâsured âfter boiling. If meâsured before you won't hâve the sâme âmount âs some wâter would evâporâte.
2. Store câke in ân âirtight contâiner. It cân be stored ât room temperâture but for longer shelf life store in the refrigerâtor or even freeze.
3. To mâke bâtter into cupcâkes divide bâtter âmong 24 pâper lined muffin cups in cupcâke pâns, filling âbout 3/4 full. Bâke âbout 18 - 22 minutes until toothpick inserted into center comes out cleân.
4. Nutrition estimâte includes both câke ând frosting.

Read Full Recipe >>>> Click Here

READ MORE RECIPES

Share this post