Chocolate cake with butter cream frosting / classic chocolate cake
Chocolate cake with butter cream frosting / Classic cake recipes with detailed step by step photos. This cake recipe is easy and delicious! This cake is very easy to make and the best part is it requires no heavy blender or mixers just a bowl and whisk. This is basic cake that anyone can bake and it is perfect for any parties and gatherings.- Line a baking tray with baking sheet or parchment paper and set aside. Pre heat the oven for 10 minutes at 180 degree c- Sieve all purpose flour, Baking powder and cocoa powder together in a bowl- In a large mixing bowl take oil, sugar and eggs and beat it well with a balloon whisk- Add in the vanilla essence and mix well- Now add the dry ingredients and fold it- in a bowl take boiling hot water and mix it with 2 tsp of instant coffee powder- Add the instant coffee mix with the batter and mix it. do not over mix the batter.- Pour the batter to a prepared baking tray and bake for 40 minutes at 180 degree c but check after 30 minutes as each oven is different.To make butter cream frosting:- In bowl take butter and icing sugar and beat till it turns creamy add in the cocoa powder and beat it till well till combined- Add in the cream and beat it till it turns creamy- Perfect butter cream frosting is ready- Cut the cake into equal half and frost the cake- Frost the cake fully or as required
Equipment
- Oven, hand mixer
Ingredients
To make chocolate cake
- 1.5 cup All purpose flour
- 2 tsp Baking powder
- 1/2 cup Cocoa powder
- pinch of Salt
- 1/2 cup Oil
- 2 small Eggs 1 large or 2 small eggs
- 1.25 cup Sugar
- 1 tsp Vanilla essence
- 3/4 cup Milk
- 2 tsp Coffee mixed with water
- 3/4 cup Boiling hot water
Butter cream frosting
- 100 gms Butter preferably unsalted butter
- 5-6 tbsp confectioners sugar/ icing sugar
- 1/4 -1/2 cup Cocoa powder
- 1/2 -1 cup Heavy cream/whipping cream
Instructions
- Line a baking tray with baking sheet or parchment paper and set aside. Pre heat the oven for 10 minutes at 180 degree c
- Sieve all purpose flour/ maida, Baking powder and cocoa powder together in a bowl
- In a large mixing bowl take oil, sugar and eggs and beat it well with a balloon whisk
- Add in the vanilla essence, milk and mix well
- Now add the dry ingredients and fold it
- in a bowl take boiling hot water and mix it with 2 tsp of instant coffee powder
- Add the instant coffee mix with the batter and mix it. do not over mix the batter.
- Pour the batter to a prepared baking tray and bake for 40 minutes at 180 degree c but check after 30 minutes as each oven is different.
To make butter cream frosting
- In bowl take butter and icing sugar and beat till it turns creamy add in the cocoa powder and beat it till well till combined
- Add in the cream and beat it till it turns creamy
- Perfect butter cream frosting is ready
- Cut the cake into equal half and frost the cake
- Frost the cake fully or as required
Notes
You can skip the frosting process
Add coffee powder to the hot boiling water and never skip the coffee powder
You can make chocolate ganache instead of butter cream frosting
You can store the cake in room temperature for 2 days and store in fridge up to 1 week