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Guilty pleasures, Recipes

Sinful chocolate cake

A small break from Thanksgiving-related posts today to blog about my favorite chocolate cake recipe that I have found myself daydreaming about all day. Seriously, something this good should be illegal (but thank God it’s not). NOM.


  • 115 grams semisweet chocolate chips
  • 1 cup unsweetened cocoa powder
  • 1 cup hot coffee
  • 3/4 cup buttermilk*
  • 1 1/2 tsp vanilla extract
  • 2 cups cake flour**
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 225 grams unsalted butter, room temperature
  • 3 large eggs

Preheat oven to 175C/350F. Butter and flour two 20cm/9inch pans and line bottom with wax paper.

Place chocolate chips and cocoa powder in a bowl, and pour hot coffee over them. Let sit for 1-2 mintues, then whisk until combined. Whisk in buttermilk and vanilla extract and set aside.

Sift cake flour, baking powder, baking soda, and salt into a medium bowl. In a separate bowl, beat butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, and beat just until combined. Gently fold in the dry ingredients in 3 batches, alternating with chocolate mixture in 2 batches. Fold until just combined.

Divide batter between 2 pans and bake for 30-40 minutes, until a toothpick inserted into the middle of each pan comes out clean. Allow to cool in pan for 15 minutes, then invert and let cool completely on a rack.

* Buttermilk substitute: this is essentially sour milk, so you can use regular low-fat milk and add 1 tsp white vinegar, lemon juice, or cream of tartar. Allow to sit for a few minutes.

** Cake flour substitute: instead of 2 cups cake flour you can use 1 3/4 cups all-purpose flour and 1/4 cup corn starch

Chocolate buttercream frosting

  • 225 grams softened (but not melted) butter
  • 3 1/2 cups confectioners sugar
  • 1/2 cup cocoa powder
  • 4-8 tbsp heavy cream
  • 2 tsp vanilla extract

In a large bowl, beat butter with an electric mixer until fluffy. Slllooowwwly sift in the sugar and cocoa in small batches and beat at lowest speed (trust me, you want to do this slowly and gradually or you and your kitchen will be covered in sugar and cocoa dust). Add a tablespoon of heavy cream between batches of sugar/cocoa to help the frosting come together. Once everything is combined, add vanilla extract and beat just until combined.

Once cakes are completely cooled, place one on a cake plate and using a flat spatula spread 1/3 the buttercream on it. Place the second layer of cake on top and cover the side and tops with the remaining icing.

In good health,



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November 2012
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