Servings: 10 people
Calories: 450kcal
Cost: $20
Equipment
- Stand mixer or hand mixer
- Whisk and spatula
- Three 20 cm round cake pans
- Parchment paper
- Cooling rack
Ingredients
- 300 g wheat flour Type 550
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 140 g baking cocoa
- 250 ml freshly brewed strong black coffee
- 250 ml cold buttermilk
- 1 tablespoon vanilla extract
- 450 g brown sugar
- 250 g soft butter
- 30 ml neutral cooking oil (e.g., sunflower oil)
- 4 medium eggs
Instructions
- Preheat your oven to 200°C (180°C for convection ovens) and prepare cake pans with parchment paper and butter.
- In a bowl, whisk together flour, baking powder, salt, and baking soda.
- Combine baking cocoa and coffee in a small bowl to create a smooth cocoa paste, then add buttermilk and vanilla extract, and set aside.
- Beat brown sugar, soft butter, and oil in a mixer on high speed until light and fluffy, then add eggs one at a time.
- Alternate adding dry ingredients and cocoa-coffee blend to the wet mixture, mixing on low speed.
- Pour batter evenly into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- For the buttercream, melt dark chocolate and cool slightly, then mix butter, brown sugar, eggs, vanilla, and salt, folding in the melted chocolate.
- Once cakes are cool, layer buttercream between the cakes and frost the top and sides, adding cocoa powder or chocolate shavings as garnish.
Notes
This recipe is highly appreciated for its ease and irresistible taste. A dessert that will showcase your pastry skills!
Nutrition
Calories: 450kcal | Carbohydrates: 57g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 35g | Vitamin A: 500IU | Calcium: 20mg | Iron: 2mg
Tried this recipe?Let us know how it was!