Classic Chocolate Cake
A deeply moist, tender chocolate layer cake with a silky chocolate buttercream — the only chocolate cake recipe you'll ever need.
Modo de preparo
-
Heat the oven to 175°C (350°F). Grease and line two 23cm (9in) round pans.
-
Whisk flour, sugar, cocoa, baking soda and a pinch of salt in a large bowl.
-
Add eggs, buttermilk and oil; beat 2 minutes until smooth.
-
Stir in the hot coffee — the batter will be thin. That's correct.
-
Divide between pans and bake 30–35 minutes until a skewer comes out clean.
-
Cool completely. Beat frosting ingredients until fluffy, then fill and frost.
💡 Dicas
Hot coffee deepens the chocolate flavour without making the cake taste of coffee. For an ultra-clean slice, chill the frosted cake 20 minutes before cutting.
📝 Notas
Cake layers freeze beautifully for up to 2 months, wrapped tightly.
Nutrição por porção
Perguntas frequentes
Can I make it gluten-free?
Yes — swap in a 1:1 gluten-free baking blend. The crumb stays tender.
No buttermilk?
Add 1 tablespoon of lemon juice to 1 cup of milk and rest 5 minutes.
Avaliações (2)
Deixar avaliação
Made it for a birthday — disappeared in minutes. So moist!
Great crumb. I reduced the sugar slightly and it was perfect.
Você também pode gostar
27 min
Destaques
Chewy Chocolate Chip Cookies
Crisp edges, soft chewy centres and pools of dark chocolate. The cookie everyone asks you to make again.
10 min
Avocado Toast with Soft Egg
Crushed avocado on crunchy sourdough, a jammy egg, chilli flakes and lemon. The breakfast that earned its hype.
5 min
Creamy Overnight Oats
Thick, spoonable oats you make in two minutes tonight and grab cold tomorrow. Endlessly customisable.