Hello, I am Laura. Today, I will show you a way to prepare spongy and moist chocolate cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Spongy and moist chocolate cake Recipe

Spongy and moist chocolate cake is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Spongy and moist chocolate cake is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook spongy and moist chocolate cake using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Spongy and moist chocolate cake:

1. Make ready 2 1/4 cups self raising flour
2. Take 3/8 (almost half) cup of cocoa
3. Take 3 eggs
4. Make ready 1 3/4 cups sugar
5. Take 1/4 cup vegetable oil
6. Make ready 1/2 tsp salt
7. Take 1 tsp vanilla essence
8. Prepare 3/4 cup buttermilk
9. Get Buttermilk =3/4 cup of milk+a tbsp of vinegar/lime/lemon juice
10. Take 3/4 cup hot coffee(hot water+1 tsp coffee)
11. Get For the frosting :
12. Make ready 1/4 cup butter
13. Get 2 1/4 cups powdered sugar
14. Make ready 2 1/5 tbsp cocoa powder
15. Get 1 tsp vanilla essence
16. Prepare 1 tbsp milk if too thick and add powdered sugar if very light

Steps to make Spongy and moist chocolate cake:

1. Preheat oven. Using a hand mixer or a whisk beat the eggs one by one completely in a bowl
2. Add sugar and whisk until the mixture is fluffy. *The fluffiness brought about by the eggs is the key to an airy and spongy cake so make sure your eggs are beaten thoroughly *
3. Whisk in oil, then add salt and vanilla essence and whisk.
4. Mix in buttermilk then add cocoa powder and whisk
5. Start mixing in the flour bit by bit until you obtain a slightly thick consistency
6. Mix in the hot coffee gradually until you obtain a nice light consistency(not extremely light) 1. Transfer the batter in an oiled baking tin and bake for 50 min at 170° or until a toothpick inserted comes out clean.
7. This batter being light, it’s advisable to have a parchment paper at the bottom of your tin before pouring the batter in the tin to avoid the case of having your cake stuck in the middle and coming out broken*
8. For the frosting beat the butter first then add sugar and vanilla essence and beat
9. If you feel your buttercream is too thick add a tbsp of milk and if too thin add a little powdered sugar.That’s it now go ahead and get creative with the icing.
10. I divided my buttercream in three. One portion is the one I added maroon food coloring and used as the cb coat. 2nd, I mixed in 2 tbsp of cocoa and the 3rd mixed in 1/2 tbsp of cocoa. About the difference in cocoa I wanted a marble kinda frosting and I actually achieved it if you pay a closer look on the cake.
11. My cake transitions. The one with a maroon coat is the cb coat. I preferred the colour maroon since it’s almost that of the cake. Just used a little buttercream and added maroon food coloring. The food colour is optional.
12. Boom💯

So that is going to wrap it up with this special dish spongy and moist chocolate cake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!

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