Though my boyfriend Justin claims that he isn’t a sweets kind of guy, his favourite dessert in the entire world just so happens to be double chocolate cake. The logic behind this is something I will never understand, but the sentiment is one I’m totally on board with. I’ve tested out a lot of recipes in my time, and though many of them deserve at least a mention, this one in particular is worthy of an entire anthem. I whipped it up for his birthday last weekend and, though it’s a bold statement, I can confidently say that it is THE world’s best chocolate cake.
Click below for the recipe…
World's Best Chocolate Cake
Moist, delicious... truly the world's best chocolate layer cake
Amount Per Serving
Calories from Fat
Trans Fat 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
FOR THE CAKE 1 3/4 cups all-purpose flour, plus more for dusting 2 cups sugar 3/4 cup unsweetened cocoa powder 2 tsp. baking soda 1 tsp. baking powder 1 tsp. kosher salt 1 cup buttermilk 1/2 cup vegetable oil 2 large eggs 1 tsp. pure vanilla extract 1 cup freshly brewed hot coffee FOR THE FROSTING 6 oz. good quality semi-sweet chocolate (I used Lindt) 2 sticks unsalted butter, room temperature 1 large egg yolk 1 tsp. pure vanilla extract 1/2 cup confectioners' sugar 1 tbsp. instant coffee 2 tsp. hot water
FOR THE CAKE 1. Preheat your oven to 350 degrees. 2. Line three 8" cake pans with parchment paper & gently butter the paper and sides of the pans. 3. Using an electric mixer fitted with a paddle, mix the sugar, flour, cocoa, baking soda, baking powder and salt on low speed. 4. In a separate bowl, whisk the buttermilk, oil, eggs and vanilla. Slowly add the wet mixture to the dry, and mix until incorporated. Slowly add the coffee, and mix until incorporated. 5. Fill each pan evenly, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. 6. Once finished, let cool in pans on wire racks for 30 minutes. Then, carefully remove each cake and let cool completely. FOR THE FROSTING 1. Heat chocolate until melted and set aside to cool slightly. 2. In the bowl of your electric mixer, fitted with the paddle attachment, cream butter at medium speed until light and fluffy. Add the egg yolk and vanilla and beat for a minute or so. 3. Turn the speed to low and add the confectioners sugar, mixing until combined. 4. In a separate bowl, mix the hot water with the coffee granules. 5. Gently pour the melted chocolate and coffee into the frosting mixture until just combined. TO ASSEMBLE 1. Once completely cooled, gently place your first cake layer on your plate/cake stand. 2. Top with 1/3 frosting, spreading in an even layer 3. Repeat steps 1-2 for the remaining layers 4. Refrigerate for 1 hour and then dig in!
Adapted from Ina Garten
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
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