Delicious Chocolate Cake Recipe

A homemade chocolate cake is the ultimate treat for any occasion. This easy-to-follow recipe ensures a moist, rich, and decadent cake that will leave everyone asking for more.

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Ingredients

For the Cake:

• 1 3/4 cups (220g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) hot water or coffee

For the Frosting:

• 1 cup (230g) unsalted butter, softened
• 3 1/2 cups (440g) powdered sugar
• 1/2 cup (45g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) heavy cream

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Instructions

Making the Cake:

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add buttermilk, oil, eggs, and vanilla extract. Beat on medium speed until well combined.
4. Incorporate Hot Liquid: Slowly add the hot water or coffee while mixing on low speed. The batter will be thin but smooth.
5. Bake: Divide the batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Frosting:

1. Beat Butter: In a large bowl, beat the butter until smooth and creamy.
2. Add Dry Ingredients: Gradually mix in powdered sugar, cocoa powder, and salt.
3. Mix Wet Ingredients: Add vanilla extract and heavy cream. Beat until light and fluffy.
4. Assemble the Cake: Spread frosting on one cake layer, place the second layer on top, and frost the entire cake.

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FAQs

1. Can I use milk instead of buttermilk?
Yes, but you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

2. Can I make this cake in advance?
Absolutely! The cake layers can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.

3. How do I store leftovers?
Store the cake in an airtight container at room temperature for 2 days or refrigerate for up to a week.

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Notes and More

• Using hot coffee instead of water enhances the chocolate flavor.
• For a richer taste, try using Dutch-processed cocoa powder.
• Add chocolate chips or nuts for extra texture.

This chocolate cake recipe is perfect for birthdays, celebrations, or simply satisfying your sweet cravings. Enjoy!

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