Ultimate Chocolate Cake With Rose Swirl Frosting | The best Chocolate Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
For making the cake batter
  • All purpose flour- 1¾ cups
  • Sugar- 2 cups
  • Cocoa powder, unsweetened- ¾ cup
  • Baking powder- 1 tsp
  • Baking soda- 2 tsp
  • Salt- 1 tsp
  • Buttermilk- 1 cup
  • Vegetable oil- ½ cup
  • Eggs, at room temperature- 2
  • Vanilla extract- 2 tsp
  • Instant coffee powder- 2 tsp, mixed with 1 cup warm water
For making chocolate frosting
  • Unsalted butter- 1½ cups or 3 sticks (at room temperature)
  • Powdered sugar- 4 cups
  • Cocoa powder, unsweetened- ¾ cup
  • Vanilla extract- 2 tsp
  • Cream- 4 tbsp
Instructions
  1. Preheat the oven to 350 F or 175 C.
  2. Grease two 8-inch round cake pans with butter, line with parchment paper. Keep aside.
  3. For making one 8-inch cake, you can half the recipe.
  4. In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda & salt.
  5. If using a stand mixer, add the wet ingredients to the stand mixer bowl.
  6. In another bowl, add buttermilk & oil, combine well using a whisk.
  7. Add the eggs & beat well using a whisk.
  8. Add vanilla extract & mix well.
  9. Using an electric hand mixer or use a stand mixer with paddle attachment.
  10. Add the flour mix in 2 additions to the buttermilk mix & beat at low speed till well incorporated.
  11. In a bowl, combine instant coffee with 1 cup slightly warm water.
  12. Add the coffee mix to the cake batter & beat at low speed for a minute.
  13. The cake batter will be watery, don't worry it will set well while baking.
  14. Divide the cake batter into two cake pans.
  15. Place the cake pans in the preheated oven & bake for 45 minutes.
  16. After 45 minutes, take the cake pans out of the oven & let completely cool down.
Making the chocolate frosting
  1. Use a stand mixer bowl with paddle attachment or use an electric hand mixer.
  2. Add the unsalted butter to the bowl & beat well at high speed till butter turns smooth.
  3. Add the powdered sugar & cocoa powder, beat at low speed for a minute & then increase the speed, beat till soft & fluffy.
  4. Add the vanilla extract & cream, beat well for a minute.
  5. The chocolate frosting is ready.
  6. If making 2 layered cakes, spread the frosting on one of the cakes, place the other cake over it & frost the entire cake.
  7. I've made rose swirl frosting.
  8. Use a 1 M tip, place the tip in a piping bag & fill the bag with the frosting. Snip off the end.
  9. Make rose swirls all over the cake & on the sides.
  10. Let the cake rest for sometime.
  11. Cut into wedges & enjoy.
  12. Leftover cake can be kept in the refrigerator for 3 days.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/ultimate-chocolate-cake-with-rose-swirl-frosting-the-best-chocolate-cake-recipe/