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Buttercream Chocolate Cake

Buttercream Chocolate Cake is an all season cake as it can stay nicely on counter top also for few hours in hot weather. Its a great cake made on a base of chocolate cake. Filled and frosted with buttercream it hits the right note.
Prep Time30 mins
Cook Time1 hr
Assembling Time30 mins
Total Time2 hrs
Course: Baking, Dessert, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, chocolate, Coffee, cupcake, eggless
Servings: 8 inch layered cake

Ingredients

  • 1 cup all purpose flour
  • ½ cup +1 tbsp sugar granulated
  • cup +1 tsp cocoa powder unsweetened
  • ¼ tsp baking soda heaped
  • ¼ tsp salt
  • cup hot water
  • 4 tbsp olive oil
  • 2 tsp white vinegar
  • 1 tsp instant coffee granules
  • 1 tsp vanilla extract
  • 60 ml sugar syrup for soaking

Instructions

  • Pre-heat oven to 180 °C. Line the bottom of one 8 inch pan.
  • Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a mixer as it will not aerate the dry flours.
  • Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
  • Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.
  • Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.
  • Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.
  • Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.

Notes

  1. Old fashioned chocolate cake is perfect as a moist base for frosting and layering cakes.
  2. Using coffee is optional.