Hey everyone and welcome back to my channel. Today I’m sharing with you a recipe for
how to make the ultimate chocolate cake. It’s a rich and fudgey cake covered with chocolate
buttercream and topped with a decadent chocolate ganache. So if you would like to learn how
to make it then let’s get started. First we’re going to combine the dry ingredients
together for the chocolate cake. The cake flour, cocoa powder, and baking soda. If you
would like the full recipe for this chocolate cake it will be listed in the information
box below as well as a printable version on my website, just click the link on the screen
now. Sieve the ingredients together into a medium sized mixing bowl to remove any lumps
and give it a quick whisk so everything is evenly combined. Set the bowl to the side
while we prepare the wet ingredients. In a larger mixing bowl place in softened
room temperature butter. Make sure the butter is at room temperature so it’s easier to
mix, just remove it from the fridge an hour or so before you need to use it. Measure out
2 cups of regular white sugar and add to the mixing bowl with the softened butter. Use
either a stand mixer, hand mixer or wooden spoon to mix the butter and sugar together
until well combined. This should only take a few minutes. You don’t need to cream them
together so they are light a fluffy, you just don’t want any lumps of butter. When the butter and sugar are well combined
we’re going to add in the eggs. Crack in three good quality medium sized free range
eggs, beating the mixture well between each addition so it doesn’t separate. In the comments below let me know what your
favourite flavour or type of cake is. Chocolate cake is always a go to classic but for me
my ultimate favourite type of cake would have to be cheesecake. After adding the eggs pour in a splash of
good quality vanilla extract. When working with chocolate flavoured baked goods adding
vanilla extract really rounds out the chocolate flavour so don’t forget to add it. I trick I’ve learnt to get the cake super
fudgy is to use buttermilk instead of regular milk, or plain natural yoghurt would work
too. Just a tip if you don’t have any buttermilk on hand you can make your own with just milk
and vinegar. I’ll have the recipe for that in the information box below. Add the butter milk to mixing bowl along with
a cup of strong hot coffee. The coffee helps to deepen the flavour and also the colour
of the cake. Don’t worry about a strong coffee flavour, you won’t be able to taste
it when the cake is baked. Pour over the dry ingredients and using a
wooden spoon fold the batter together until well combined. Be careful not to over mix
as this will result in a tough cake just fold it together long enough that you don’t see
any flour. Pour the batter into a lined and greased cake tin and place into a 160 celsius
or 320 fahrenheit preheated oven for about an hour or until a skewer comes out clean. Once the cake is baked remove it from the
oven and leave to cool for 10 minutes before removing from the cake tin. Leave the cake
to cool completely before icing. To make the chocolate cake more decadent,
I’m going to slice it in half and ice in between the layers. For this video I’ve
also baked another cake so in total I’ll have four layers. Use a serrated knife to
slice the top off the cake so it is completely flat and slice it through the middle. The
recipe for the chocolate buttercream will be listed in the information box as well as
on my website. I’ve also got a video on my channel for how to make perfect buttercream
where I explain all of the tips and tricks of how to get it light and super fluffy. Place the first layer of chocolate cake onto
a cake stand and top with a scoop of buttercream. Use a spatula to spread it out evenly before
topping with the next layer. Use the spatula to cover the top and sides of the cake, then
switch to a cake scraper to smooth the buttercream. Place the cake into the fridge for about 30
minutes to an hour until the buttercream has set. To make the chocolate ganache break up dark
chocolate and pour over hot cream. Leave for 5 minutes before stirring, then 10-15 minutes
for it to thicken. Once thickened pour the ganache over the chocolate cake and use a
spatula to push it over the sides. Leave to set before serving. Slice the cake with a hot knife and serve.
Make sure to send me a photo if you make this cake, just tag me on any of my social media
listed below and I might feature your photo in my video next week. Thank you for watching,
I hope you enjoyed this recipe and I’ll see you in my next video. Bye.