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–+ servings

Chocolate Cake Recipe (2 Layer Chocolate Cake)

Rich and moist chocolate cake which can be made in under 1 hour from start to finish. The cake itself taste so chocolaty and soft.
4.67 from 6 votes
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 565kcal
Author: Aarthi

Ingredients

FOR CAKE:

  • All Purpose Flour / Maida - 1 ½ cup
  • Sugar - 1 cup
  • Brown Sugar - ½ cup
  • Oil - ⅓ cup
  • Egg - 2
  • Curd or Buttermilk - ⅓ cup
  • Instant Coffee Powder - 2 tsp
  • Hot Water - ¾ cup
  • Baking Soda / Cooking Soda - 1 ½ tsp
  • Baking Powder - ¾ tsp
  • Salt - ½ tsp
  • Vanilla Extract - 1 tsp
  • Cocoa Powder - ½ cup

FOR BUTTERCREAM

  • Salted Butter - 100 grams
  • Confectioners Sugar / Icing Sugar - 3 cups
  • Cocoa Powder - ½ cup to ¾ cup
  • Thick Cream - ½ cup or as needed
  • Vanilla Extract - 1 tsp

MY 1 CUP MEASURES 240 ML

    Instructions

    • Preheat oven to 160 degree c.
    • Line two 8 inch cake pan with parchment paper. Grease it well with oil.
    • Take flour, cocoa powder, baking powder, baking soda, salt in a bowl and mix well.
    • Take egg, sugar, brown sugar, oil, vanilla, curd and mix well.
    • Add in flour mix and hot coffee and mix well.
    • Pour it into the cake pan and bake for 25 mins.
    • Remove and cool completely.
    • Start by making buttercream.
    • Take soft butter in a bowl and whip till creamy.
    • Add in half of the icing sugar and mix well till creamy.
    • Add in remaining icing sugar, cocoa powder and mix well till it gets crumbly like wet sand.
    • Add in cream and whip till creamy and fluffy.
    • Add vanilla and mix well.
    • Unmould cake in a cake stand.
    • Spread buttercream and spread. Place another cake over it.
    • Spread with buttercream evenly.
    • Decorate as per wish.
    • Set the cake for 30 mins in fridge.
    • Slice and serve.

    Video

    Notes

    • Don't over beat the cake batter. Just mix gently till combined.
    • Add hot coffee. Never skip it.
    • Use cream in the buttercream for rich and creamy frosting.
    • You can store this cake in fridge for more than a week. Bring to room temp before serving.
    • Don't over bake the cake.
    • This cake can be stored for two days in room temp.

    Nutrition

    Serving: 1g | Calories: 565kcal | Carbohydrates: 100.4g | Protein: 4.1g | Fat: 19.4g | Saturated Fat: 8.1g | Cholesterol: 43mg | Sodium: 90mg | Fiber: 3.1g | Sugar: 80.5g
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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