KYS > Did someone say Chocolate Cake?

Did someone say Chocolate Cake?

Did someone say Chocolate Cake?

A delicious moist chocolate cake with chocolate buttercream icing. This cake is insanely good! I have a few chocolate cake recipes that I use but this one has definitely surpassed the others. Don’t take my word for it… Try it yourself!

Chocolate Cake Ganache Recipe
Chocolate Cake with Kit Kat decoration

the CHOCOLATE CAKE of your dreams


    The Cake
  • Cake Flour - 1 3/4 cups
  • White Sugar - 1 3/4 cups
  • Cocoa Powder, unsweetened - 3/4 cup
  • Baking Powder - 1 teaspoon
  • Bicarbonate of Soda - 2 teaspoons
  • Salt - 1 teaspoon
  • Eggs - 2 large, room temperature
  • Buttermilk - 1 cup
  • Sunflower Oil - 1/2 cup
  • Strong Hot Coffee - 1 cup
  • Vanilla Extract - 1 teaspoon
  • The Frosting
  • Unsalted Butter - 125g Brick
  • Cocoa Powder, unsweetened - 3/4 cup
  • Icing Sugar - 3 to 4 cups
  • Double Cream - 45ml
  • Vanilla Extract - 1 teaspoon
  • Salt - to taste, around 1/2 teaspoon


  1. Preheat the oven to 180 degrees Celcius. Use non-stick spray on two 9 inch round cake pans.
  2. Sift together the dry ingredients, flour (don't scoop or compound the flour when you measure it, you'll end up with too much flour, just pour it into the measuring device), sugar, cocoa powder, baking powder, bicarbonate of soda, and salt in a medium sized bowl.
  3. In a large bowl using a handheld or stand mixer, mix the buttermilk, oil, eggs (at room temperature!), and vanilla.
  4. Slowly add the dry ingredients to the wet with the mixer on slow. Then add the coffee (freshly brewed and strong is best). Don't be alarmed by the thin consistency.
  5. Pour the batter into the cake pans and bake on the bottom rack of the oven for 30-35 min. Keep a close eye and check the cake with a toothpick (until it comes out clean) from the 25 minute mark.
  6. Frosting
  7. Using a handheld or stand mixer beat the butter (it must be room temperature, don't heat it, it must reach this temp on it's own) on high speed until it's smooth and creamy, about 3 min. Turn the mixer down to a low speed and slowly add the cocoa powder and icing sugar, keep mixing for about 2 min. Add the vanilla and cream and mix on high for 2 min. Add salt to taste. You can add a bit more icing sugar if you feel it's not thick enough.
  8. Put the first layer of cake on a plate or cake stand (sometimes one is slightly bigger than the other, use that as the base). Spread some frosting on the top and then place the second layer on it. Always place the cake layers with the rounded side on top. Evenly spread the frosting all over the top and sides of the cake.
  9. Decorate it as desired. Sometimes I just grate chocolate shavings over it. You could put chocolate chips on it, or decorate it for an occasion like the one in my photo. Here I put frosting in the middle and ganache on the outside and used various Lindt balls, Ferrero Roche balls and Kit Kat fingers with a ribbon around the outside. This cake is amazing any way you have it! Enjoy!
  10. Tips:I like to keep my cake in the fridge, stays moist and fresh for longer. Even if you don't like coffee I would recommend using it, it doesn't flavour the cake it just makes the chocolate taste more intense. In my experience every oven has a slightly different baking time so rather check on the cake than allow it to burn. I let the butter for the icing stand while the cake cools so it can reach room temperature on it's own.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

If you have any questions, please feel free to leave a comment and we’ll get back to you.

Don’t forget to Sign up for our Newsletters, Like us on Facebook and Bloglovin’ (there’s a widget on the right), and Follow us on Twitter, Pinterest, and Instagram!


Leave a Reply

Your email address will not be published. Required fields are marked *