This delectably moist foolproof chocolate cake is generously topped with a fluffy chocolate frosting! This recipe is so easy to make, I can’t wait for you to try it because everyone needs a good, reliable chocolate cake in their repertoire…
GLUTEN FREE VERSION: You can also easily transform this recipe to be Gluten Free by replacing the flour with 1 3/4 cups of your favourite gluten free flour mix. If your flour mix doesn’t have Xanthan gum in it, just sift a 1/4 teaspoon of Xanthan gum into your flour mix. Xanthan gum helps to stabilize the crumb… You’re very welcome! xx
Perfect Chocolate Cake (foolproof)
- 2 cups plain flour all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup cocoa powder
- 1 3/4 cups sugar
- 2 eggs room temperature
- 1 cup buttermilk or 1 cup milk with 1Tb vinegar, set aside to sour for 5 mins
- 1/2 cup vegetable oil I like to use grapeseed oil
- 1 tsp vanilla extract
- 1 cup hot brewed coffee instant is also fine to use
- 1/3 cup salted butter room temp
- 1/3 cup milk
- 2 1/3 cup icing sugar powdered sugar
- 2/3 cup cocoa powder dutch processed if possible
Preheat oven to 175C. Grease and line the base of an 8in cake tin.
For the CAKE, in a large mixing bowl, sift the first 5 (dry) ingredients together. Make a well in the centre.
Add in the eggs, buttermilk, oil and vanilla extract. Give a quick whisk to combine.
Add the hot coffee and whisk the batter until smooth (about 1 minute). The batter will be quite runny.
Pour the thin batter into the lined cake tin and bake for 45-55mins. You know it’s done when a skewer (or knife) is inserted into the centre of the cake and comes out clean.
Let cake cool in the pan for 10mins on the counter before transferring to a wire rack.
Meanwhile for the FROSTING, whip the butter until light and fluffy.
While that’s whipping, sift together the cocoa powder and icing sugar.
Add in 1/3 of the powder along with 1/2 of the milk into the bowl with the butter and combine gently with a spatula so the powdered sugar doesn’t fly everywhere when you whip it!
Whip until smooth and fluffy. Repeat, ending with the last portion of cocoa/icing sugar scraping down the sides as you go.
Spread over the cooled chocolate cake.