Classic Chocolate Butter Cake
If you are looking for a dessert that bridges the gap between a fluffy sponge and a dense brownie, this Chocolate Butter Cake is the answer. While many modern recipes rely on oil, going back to basics with a classic butter cake recipe creates a unique, velvety crumb that you just can't fake.
This moist chocolate cake is rich without being overly heavy, making it the best birthday cake base or a perfect companion for your afternoon coffee. You can frost it with ganache or simply dust it with powdered sugar, either way, it is the easy chocolate cake you’ll want to bake again and again.
Ingredients:
For the cake:
221 g all-purpose flour
2 1/4 tsp baking powder
3/4 tsp baking soda
1/3 tsp salt
180 ml hot water with 1/2 tsp coffee liqueur (or with 1 tsp instant coffee)
90 g chopped chocolate
19 g unsweetened cocoa powder
170 g softened unsalted butter
75 g sugar
77 g brown sugar
3 small eggs at room temperature
1.5 tsp vanilla extract
1/2 tsp rum (optional)
200 ml milk, at room temperature
For the chocolate butter frosting:
135 g chocolate
170 g softened butter
85 g icing sugar
1 tsp vanilla extract
Chopped candied orange peel (optional)
Method:
Butter two 20 cm round baking pans and line their bottoms with parchment.
Sift together the flour, baking powder, baking soda, and salt into a bowl.
Add the hot water and coffee to the chocolate, stir until melted and smooth, and set aside to cool to room temperature.
Cream the butter and sugars in a stand-mixer fitted with the paddle attachment until light, fluffy, and pale in color.
Add the eggs, one at a time, and beat after each.
Add the chocolate, vanilla, and rum, and beat to combine.
Add in a 3rd of the flour, mix, then add half the milk, and mix.
Mix in another third of the flour, then mix in the other half of the milk.
Mix in the rest of the flour.
Finally, divide the batter between the two pans, and bake at 180 °C (160 °C fan) for 30–35 minutes (it’s best to do the “toothpick test”).
Meanwhile, prepare the frosting:
Melt the chocolate over a bain-marie and let it cool to room temperature.
Cream the butter in a stand mixer with the sugar and vanilla until light, fluffy, and pale in color.
Add in the cooled melted chocolate, mix well, then beat at medium speed until glossy.
Frost one layer of cake, top it with the 2nd layer, and frost it as well.
Garnish with candied orange peel.
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by Zeina Haddad
