Chocolate Cake
12 servings
60 minutes
A cake that is best left in the refrigerator after assembly, although you want to eat it right away. It is completely chocolate: from the biscuit to the crea
1
Mix flour, sugar, half of the cocoa, baking soda, baking powder, and salt.
- Wheat flour: 530 g
- Sugar: 300 g
- Cocoa powder: 300 g
- Baking soda: 1 teaspoon
- Baking powder (raising agent): 1.5 teaspoon
- Salt: 1.5 teaspoon
2
Add eggs, buttermilk, warm water, vegetable oil, and vanilla. Mix with a mixer on medium speed until smooth.
- Chicken egg: 4 pieces
- Buttermilk: 360 ml
- Water: 360 ml
- Vegetable oil: 120 ml
- Vanilla extract: 5 teaspoon
3
Grease two 23 cm diameter pans with butter, then dust them with flour or line them with parchment. Divide the dough into two equal parts and transfer to the pans. Bake at 180 degrees for 30-35 minutes.
- Butter: 340 g
- Wheat flour: 530 g
4
Transfer the baked layers to a rack and let them cool for 15 minutes.
5
For the cream, whip softened butter with cream cheese until fluffy. Add cocoa and vanilla extract, mix, then gradually incorporate powdered sugar. If the cream is too thick, you can add a little milk.
- Butter: 340 g
- Cream cheese: 225 g
- Cocoa powder: 300 g
- Vanilla extract: 5 teaspoon
- Icing sugar: 600 g
- Milk: 60 ml
6
Assemble the cake by spreading cream on the layers. It can be eaten right away, but it's better to leave it in the fridge for about three hours.