Hello, I’m Elise. Today, I will show you a way to prepare spongy and moist chocolate cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spongy and moist chocolate cake Recipe
Spongy and moist chocolate cake is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Spongy and moist chocolate cake is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare self raising flour
- Prepare (almost half) cup of cocoa
- Get eggs
- Make ready sugar
- Get vegetable oil
- Make ready salt
- Make ready vanilla essence
- Make ready buttermilk
- Make ready Buttermilk =3/4 cup of milk+a tbsp of vinegar/lime/lemon juice
- Get hot coffee(hot water+1 tsp coffee)
- Make ready For the frosting :
- Take butter
- Make ready powdered sugar
- Make ready cocoa powder
- Make ready vanilla essence
- Get milk if too thick and add powdered sugar if very light
Instructions to make Spongy and moist chocolate cake:
- Preheat oven. Using a hand mixer or a whisk beat the eggs one by one completely in a bowl
- 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 *
- Whisk in oil, then add salt and vanilla essence and whisk.
- Mix in buttermilk then add cocoa powder and whisk
- Start mixing in the flour bit by bit until you obtain a slightly thick consistency
- 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. - 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*
- For the frosting beat the butter first then add sugar and vanilla essence and beat
- 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.
- 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.
- 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.
- Boom💯
1. Transfer the batter in an oiled baking tin and bake for 50 min at 170° or until a toothpick inserted comes out clean.So that is going to wrap it up for this special dish spongy and moist chocolate cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
