I’m finally back to my blog. It’s been too long since the last time I updated it. I’ve actually been cooking and baking here and there, but didn’t really update anything onto the blog. I know, I need to come back and update more often! Anyways, I’m back this time for my chocolate layer cake that I made for my best friend’s birthday a couple weeks ago.
Honestly, this is actually a very simple and yummy recipe. The cake also came out tasty, moist and chocolaty. The only problem I have is to frost the cake! Frosting a cake is definitely something that I need to work on more. It’s true that it doesn’t matter if it doesn’t look good, as long as it tastes good. However, I want to frost it evenly and smoothly. I want it to look perfect, so I went on Youtube and learned how people frost the cake. This is what I’ve learned – frost the first layer and let it chill in fridge until cream is set. Then, frost a second layer with the right tools to even out the cream. This sounds easy, doesn’t it?! That also means I might need to invest more tools just for this?! Hmmmm….
Ingredients for 2 layers cake:
1. 1/2 cup of all purpose flour
2. 1 cup of cake flour
3. 1 cup of unsweetened cocoa powder
4. 1 1/2 teaspoon of baking soda
5. 1 1/2 teaspoon of baking powder
6. 1 teaspoon of salt
7. 2 eggs, at room temperature
8. 3/4 cup of buttermilk
9. 1/4 cup of plain Greek yogurt
10. 1/2 cup of vegetable oil
11. 1 tablespoon of vanilla extract
12. 3/4 cup of strong brewed coffee, hot
13. Fruits (optional)
Ingredients for Whipped Chocolate Buttercream:
1. 3 sticks of butter, softened
2. 2 cups of powdered sugar
3. 3/4 cup of unsweetened cocoa powder
4. 2 teaspoons of vanilla extract
5. 4-5 tablespoons of heavy cream
1. Preheat oven to 350F. Spray two 9″ cake pans with cooking spray. Line with parchment paper at the bottom of the pans, then spray cooking spray over it.
2. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a bowl and set aside.
3. Beat together eggs, yogurt, oil and vanilla extract until smooth. Slowly add half of the dry ingredients alternating with buttermilk until combined. Add hot coffee. Evenly pour into the cake pans and bake for 20-25 minutes, or when toothpick inserted comes out clean.
4. Remove cakes from oven and let cool completely.
5. For frosting: Add butter and powdered sugar beat until light and fluffy, about 4 minutes. Add cocoa powder and vanilla extract. Add heavy cream and beat until light and fluffy.
6. Once cakes are cooled completely, remove from pans. If the cakes come out in domed shape, make sure to evenly slice out the top to make level. Place one layer, flat side up, on a plate or cake board. With a knife or offset spatula, spread the top with frosting, add sliced strawberries if desired. Place the second layer on top, and spread the frosting evenly on the top and sides of the cake. Decorate with blueberries or any kind of desired fruits.