Servings : two 8" cakes or 24 cupcakes
Here is a basic chocolate cake recipe. It’s simple and awesome and yummy. Can be sliced and layered, or baked into cupcakes, or had as is.
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 5 eggs, room temperature
- 2 cups all-purpose flour
- 4 heaped tbsp. cadbury's drinking chocolate powder (sweetened)
- 3 heaped tbsp. cocoa powder (unsweetened)
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. vanilla extract or essence
- 1 1/4 cup milk or buttermilk
You can bake this in a 9×13 pan or use two 9″ pans then layer your cakes with frosting or ganache. You can even make cupcakes out of this, it would yield about 24 small cupcakes.
You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly.
Preheat oven to 180C.
Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour.
Sift together flour, salt and baking powder. Add the cocoa and drinking chocolate into the flour. Set aside.
Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you’re going to be left with chunks of butter in your finished batter. So make sure you cream it well and don’t rush! 🙂
Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren’t fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.
Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it’s a pain in the butt. It’s worth it. At this stage do NOT over mix, just combine until the batter is incorporated. Over mixing can ruin your cake.
Once everything is well incorporated, use a plastic
spatula to fold the batter a few more times to make
perfectly sure you’ve got everything will mixed.
Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don’t over bake the cake! 🙂
Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely.
Now you can frost it, slice and layer it, ganache it with chocolate…anything you want!
HERE is my frosting recipe.
THANX AND HAPPY WITH YOU
THANX AND HAPPY WITH YOU QUICK RESPONSE.
How is the batter to be
How is the batter to be prepared and stirred ? using a beater machine or can be prepared by mixing wd hand ?
Use a mixer except when
Use a mixer except when adding the flour, at which point you can stir that in gently with a spatula.
Sister i want to make this cake double the amount you made
i mean should i double the amount of all the ingredients?
how much of eggs and buttermilk if so?
W/Salaam, yes double all the
W/Salaam, yes double all the ingredients.
what if i dont have cadbury
what if i dont have cadbury drinking chocolate???
Please refer to previous
Please refer to previous comments.
Salam i want to know if i
Salam i want to know if i will add lemon or vinegar to milk wont it turn to curd?
W/Salaam, it will curdle yes.
W/Salaam, it will curdle yes. That is how you make buttermilk.
Assalam alaikum. Pls can I
Assalam alaikum. Pls can I use evaporated milk?
W/Salaam, for this recipe
W/Salaam, for this recipe evaporated milk is not necessary.
What can i use instead of
What can i use instead of cadbury’s chocolate powder?
Please read comments above.
Please read comments above.
Aoa can i use oil instead of butter