Hello, I am Kate. Today, I will show you a way to make spongy and moist chocolate cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. 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 favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Spongy and moist chocolate cake is something which I have loved my entire life. They’re fine and they look fantastic.
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 can achieve it.
The ingredients needed to make Spongy and moist chocolate cake:
- Get 2 1/4 cups self raising flour
- Make ready 3/8 (almost half) cup of cocoa
- Make ready 3 eggs
- Prepare 1 3/4 cups sugar
- Make ready 1/4 cup vegetable oil
- Prepare 1/2 tsp salt
- Take 1 tsp vanilla essence
- Take 3/4 cup buttermilk
- Make ready Buttermilk =3/4 cup of milk+a tbsp of vinegar/lime/lemon juice
- Prepare 3/4 cup hot coffee(hot water+1 tsp coffee)
- Prepare For the frosting :
- Get 1/4 cup butter
- Get 2 1/4 cups powdered sugar
- Prepare 2 1/5 tbsp cocoa powder
- Prepare 1 tsp vanilla essence
- Prepare 1 tbsp milk if too thick and add powdered sugar if very light
Steps 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’s going to wrap it up for this special dish spongy and moist chocolate cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
