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It is one of the best cakes that you can make with a juicy chocolate sponge cake and a butter cream that will give this dessert that perfect and smooth taste.
If you don't want to get complicated with this recipe, in our video you will see how you can make two simple cakes based on chocolate and coffee. These two layers will be accompanied by this delicious buttercream that will turn the cake into an elegant and vintage composition.
I have chosen this type of cream both as a filling, as a decoration because it has been much more practical when it comes to preserving the cake. In this way you will not have to store it in the refrigerator and you can taste this incredible cream at any time without losing its great flavor.
The best chocolate cake
One of the best chocolate cakes with an exceptional flavor. Their easy-to-prepare sponge cake is super fluffy and their buttercream has that special touch to make it the perfect complement.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 380
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the sponge cake
- 210 g of wheat flour
- 300-400 g of sugar
- 80 g unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon dry baking powder
- 1 teaspoon of salt
- 2 eggs
- 250 ml cream to assemble
- 200 ml of coffee
- 120 ml of sunflower oil
- 2 teaspoons of vanilla extract
For the molds
- 2 tablespoons sunflower oil
- 3 tablespoons of wheat flour
For the buttercream
- 500g soft butter (at room temperature)
- 550 g of sugar
- 65 g cocoa powder
- 2 teaspoons of vanilla extract
Preparation
We prepare the cake: in our glass we add the dry ingredients. We will mix the 210 g of flour, the 300 or 400 g of sugar (the amount is optional), the 80 g of unsweetened cocoa powder, the two teaspoons of baking soda, 1 teaspoon of baking powder and 1 teaspoon of salt. We program 30 seconds at speed 6.
In this step we add the liquid ingredients: add the 2 eggs, the 250 ml of whipping cream, the 200 ml of coffee, the 120 ml of sunflower oil and the two teaspoons of vanilla extract. We mix 20 seconds at speed 4. We heat the oven to 180 °.
We choose two round molds of approximately 20 cm in diameter. We will spread the molds in oil and sprinkle them with flour, this will allow us to get the cake much better once it is baked. We will pour the mixture distributed between the two molds. To calculate the same proportion we are adding the same tablespoons of dough between one mold and another. We put it in the oven for about 30 to 35 minutes.
For the butter cream we will pour the 550 g of sugar into our clean glass. We are going to pulverize it to make it icing. For this we program during 30 seconds at speed 7. We take out the sugar and set it aside. We place the butterfly and we will beat the 500 g of soft butter during 10 seconds at speed 3,5.
Next we add a third of the sugar and half of the cocoa. We mix it during 10 seconds at speed 3,5. We add the other third of the sugar, the other half of the cocoa and the two teaspoons of vanilla extract, we mix it a little with a spoon and we program it again 10 seconds at speed 3,5.
Finally we add the rest of the sugar and mix again for 10 seconds at 3,5 speed. We put the butter cream in a pastry bag with a wide curly nozzle and set aside.
We assemble the cake. We place a base and top it with a layer of cream. We put another sponge cake and cover the entire cake with the butter cream. We smooth the surface and the sides of the cake well. With the pastry bag we finish decorating the cake forming globs. We can add chocolate shavings to make it better decorated.
Notes
It does not need to be refrigerated, as the buttercream is taken at room temperature.