Who can say no to Chocolate Cake? Especially if it's moist, rich, with intense chocolate flavor in every bite and covered in a delicious frosting glaze and extra chocolate chips. 

Chocolate Cake

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Who can say no to Chocolate Cake? Especially if it’s moist, rich with intense chocolate flavor in every bite and covered in a delicious frosting glaze and extra chocolate chips. 

This chocolate cake recipe from scratch is easy. The chocolate cake decoration is delicious with an intense chocolate glaze.

This Moist Chocolate Cake recipe is every chocolate lover’s dream! Just grab a scoop of ice cream and you’re set! The frosting is inspired by my No-Bake Chocolate Biscuit Cake recipe. 

Who can say no to Chocolate Cake? Especially if it's moist, rich, with intense chocolate flavor in every bite and covered in a delicious frosting glaze and extra chocolate chips. 

Chocolate Cake

Yield: 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

A moist, rich chocolate cake with intense chocolate flavor in every bite, covered in a delicious frosting glaze and extra chocolate chips.

Ingredients

For Cake

  • 3 c. all-purpose flour
  • 1 c. buttermilk
  • 3 eggs
  • 1 tbsp. vanilla extract
  • 1/2 c. warm water + 1/2 tsp. instant coffee- instant coffee is optional
  • 1 1/2 c. granulated sugar
  • 1/2 c. unsweetened cocoa powder
  • 3/4 c. vegetable oil
  • 3 tsp. baking powder
  • 1/3 c. sour cream/yougurt

For Glaze

Instructions

  1. Preheat oven to 350 F
  2. Grease a 10-cup bundt pan with baking spray or butter/flour.
  3. In a large bowl, mix together the flour, cocoa, and baking powder very well and set aside.
  4. With an electric mixer, beat eggs and vanilla extract, until bubbly.
  5. Add sugar and mix some more, until fluffy.
  6. Add sour cream, buttermilk, warm water, and oil. Beat on a medium speed until smooth, about a minute.
  7. Gradually add the flour mixture and beat until every thing is blended together. about 1 minute. "The batter will be a little runny".
  8. Transfer the batter into the prepared Bundt pan.
  9. Bake until until a cake tester inserted into the center comes out clean, about 50 minutes. Keep an eye on it, you don't want to over-bake this cake!
  10. Remove from the oven and allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
  11. Allow to cool completely before frosting.

For the frosting:

  1. In a large skillet, melt butter, then condensed milk Cocoa and mix it all together on low heat- about 2 minutes.
  2. Pour it over your cooled caked while the frosting is still hot.
  3. Decorate with chocolate chips.
  4. Enjoy!
Who can say no to Chocolate Cake? Especially if it's moist, rich, with intense chocolate flavor in every bite and covered in a delicious frosting glaze and extra chocolate chips. 

If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

 

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