Easy Moist Chocolate Cake With Buttercream Icing - Recipe Winners (2024)

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients

cake

• 1 3/4 cups all purpose flour (plain flour), plus a little more for dusting the pans
• 2 cups caster sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking soda (bi-carb soda)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk or see notes for making buttermilk

see notes for making buttermilk

• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup freshly made hot coffee

buttercream icing

• 6 ounces (170 g) dark cooking chocolate chopped
• 1/2 pound (225 g) room temperature butter
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 3 tablespoons cream or milk
• 1 1/4 cups confectioners sugar (soft icing mixture) - sifted
• 1 tablespoon coffee powder
• 2 teaspoons boiling water

Instructions

cake

• preheat oven to 350 f (175 c) on bake not fan
• lightly butter and flour two 8 inch (20 cm) cake tins
• tap tins lightly on bench to remove excess flour
• cut baking paper to fit base of tin and place paper in the bottom of the tin
• sift flour, sugar, cocoa, baking soda, baking powder and salt into mixing bowl
• in another bowl or jug combine buttermilk, oil, eggs and vanilla whisking lightly
• with mixer on low slowly add the liquids to the dry ingredients
• with mixer still onlow pour in the coffee (batter will be very liquid)
• pour the batter equally into the cake tins - see notes
• bake on middle shelf for 35-40 minutes
• test with a skewer until the skewer comes out clean
• cool in tins for 30 minutes
• turn out onto cake rack and cool completely
• place cooled cake on serving plate and ice the top of the cake
• place second cake on top of first and add remaining buttercream
• spread icing evenly over top and sides
• serve and enjoy

note: remove cake from fridge ahead of serving to allow the buttercream to come to room temperature and soften.

buttercream icing

• place chopped chocolate in a heat-proof bowl set over a pan with simmering water
• stir occasionally until all of the chocolate has melted and the mixture is smooth then set aside to cool
• beat softened butter in a mixer on medium -high speed for 2-3 minutes
• add egg yolk and vanilla and beat for a further 2-3 minutes
• add the soft icing sugar
• dissolve coffee with the boiling water and add to mixture
• add cream or milk, mix until well combined
• scrape down sides of bowl as necessary
• on low speed add the cooled chocolate and mix till blended
• don't overbeat after adding the chocolate
• ice the cake and enjoy!

Notes

Nutritional information provided here is only intended as a guide.