Description
A rich and moist chocolate cake perfect for any celebration or a special treat. Easy to prepare and deliciously satisfying.
Ingredients
Scale
- 220ml full fat whole milk, room temperature
- 1 tbsp white distilled vinegar
- 250g plain or all-purpose flour
- 80g unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 240g granulated sugar
- 150g dark brown sugar
- 3 large eggs, room temperature
- 150ml oil
- 1.5 tsps vanilla extract
- 200ml hot coffee or hot water with instant coffee
- 50g unsweetened cocoa powder
- 32g cornstarch or cornflour
- 280g granulated sugar
- A pinch of salt
- 335ml cold milk
- 135g dark chocolate, chopped
- 55g cold unsalted butter
- 3/4 tsp vanilla extract
Instructions
- Preheat your oven to 180ยฐC (350ยฐF) and grease and line three 8-inch cake pans.
- In a jug, mix together the room temperature milk and vinegar. Set this aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and dark brown sugar until well combined.
- In another large bowl, whisk the eggs. Then add the milk and vinegar mixture, oil, and vanilla extract. Mix until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until combined, but do not overmix.
- Add the hot coffee to the batter and whisk until well combined. The batter will be thin.
- Divide the cake batter evenly between the three prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cakes to cool in the pans for about 15-20 minutes, then transfer them to a cooling rack to cool completely.
- To make the fudge frosting, sift the cocoa powder and cornstarch into a pot. Add the granulated sugar and salt, and whisk together.
- Gradually whisk in the cold milk until the mixture is thick. Cook over low-medium heat, whisking continuously, for about 8-10 minutes until it thickens and bubbles.
- Remove from heat and add the chopped chocolate. Whisk until melted. Add the cold butter and whisk until melted, then stir in the vanilla extract.
- Let the frosting cool at room temperature for 30 minutes, followed by 30 minutes in the fridge until thick.
- Once the frosting is ready, place the first cake layer on a turntable and spread a thick layer of frosting on top. Add the second cake layer and repeat with another layer of frosting. Place the last layer on top and cover the whole cake with frosting.
- Refrigerate the frosted cake for about 15-20 minutes to set. Serve by slicing the cake and enjoy with a cold glass of milk!
Notes
For best results, make sure your ingredients are at room temperature. Don’t overmix the batter, and use high-quality dark chocolate for the frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg