Name: Chocolate Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1 cup (100 g) cocoa powder, sifted; 2 tsp baking powder; 8 eggs, at room temperature; 1 tsp cream of tartar; 3 cups (630 g) sugar; 1 cup (250 ml) vegetable oil; 1 cup (250 ml) buttermilk; 1 tbsp (15 ml) vanilla extract; 1/2 cup (125 ml) sugar; 3/4 cup (180 ml) water; 1 1/4 cups (280 g) unsalted butter, softened; 1/4 cup (60 ml) vegetable oil; 1/4 cup (60 ml) 35% cream; 5 cups (650 g) icing sugar, sifted; 1 cup (100 g) cocoa powder, sifted

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour the sides of two 8-inch (20 cm) springform pans. Line the bottoms with parchment paper.
- In a bowl, sift together the flour, cocoa powder and baking powder.
- In another bowl, beat the eggs with the sugar and cream of tartar with an electric mixer on high speed for about 10 minutes or until the mixture has doubled in volume. Add the oil, buttermilk and vanilla. With the machine running on low speed, add the dry ingredients. Spoon the batter into the prepared pans.
- Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack, then unmould.
Syrup
- Meanwhile, in a pot, bring the sugar and water to a boil until the sugar dissolves. Remove from the heat and let cool.
Frosting
- In a bowl, beat all the ingredients together with an electric mixture until smooth and creamy.
Assembly
- Brush each slice of cake with syrup. Spread some of the frosting on three layers of cake, stacking them one on top of the other on a serving plate. Top with the fourth layer of cake. Frost the sides and top with the remaining icing.

Chocolate Cake

Categories

Ingredients

Syrup

Frosting

Preparation

Cake

Syrup

Frosting

Assembly

Personal Note