Classic Chocolate Cake
A classic two-layer chocolate sponge cake, moistened with coffee and buttermilk, filled and covered with a dark chocolate butter cream.
⏱️ Prep: 30 min🍳 Cook: 60 min
Ingredients
| 2 | large eggs | |
| 1 1/3 cups | 320 ml | flour |
| 2 cups | 480 ml | sugar |
| 3/4 cup | 180 ml | cocoa |
| 1 tsp | 5 ml | baking soda |
| 1 tsp | 5 ml | baking powder |
| 1 tsp | 5 ml | salt |
| 1 cup | 240 ml | buttermilk (ayran) |
| 1/2 cup | 120 ml | oil |
| 1/2 cup | 120 ml | coffee |
| — | vanilla | |
| 200 g | dark chocolate (for the glaze) | |
| 250 g | soft butter (for the glaze) | |
| — | vanilla (for the glaze) | |
| 1 cup | 240 ml | icing sugar (for the glaze) |
Instructions
- Sift the flour together with the cocoa, the baking soda, the baking powder and the salt. Add the sugar to them and stir.
- Separately beat the eggs with a wire whisk. While stirring constantly add the buttermilk (ayran), the oil and the vanilla.
- Mix the wet ingredients into the dry, stirring carefully, and once it is homogeneous add the coffee, beating quickly with a mixer because of the coffee's heat.
- Divide the batter in two and bake two separate sponge layers in a paper-lined tin, lightly greased and floured, with a diameter of about 21 cm.
- For the cream, beat the butter into a smooth cream with the mixer and add the icing sugar. Continue beating for a few more minutes.
- Carefully mix in the chocolate previously melted over a water bath and cooled. Finally flavour with the vanilla and beat well.
- Sandwich the fully cooled layers with part of the cream and spread the whole cake with the rest of the cream. Work quickly and in a cool place so the cream doesn't melt.
- Decorate the classic chocolate cake to your taste.