Description
A rich and moist chocolate cake perfect for any celebration, topped with a decadent fudge frosting.
Ingredients
- 220ml full fat whole milk, room temperature (3/4 cup + 3 tbsps)
- 1 tbsp white distilled vinegar
- 250g plain or all-purpose flour (1 cup + 1/2 cup + 1 tbsp)
- 80g unsweetened cocoa powder (3/4 cup)
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 240g granulated sugar (1 cup + 2 tbsps)
- 150g dark brown sugar (3/4 cup, packed)
- 3 large eggs, room temperature
- 150ml oil (1/2 cup + 2 tbsps)
- 1.5 tsps vanilla extract
- 200ml hot coffee or 200ml hot water and 2 tsps instant coffee (3/4 cup + 1 tbsp)
- 50g unsweetened cocoa powder (1/4 cup + 3 tbsps)
- 32g cornstarch or cornflour (1/4 cup)
- 280g granulated sugar (1 cup + 1/4 cup + 1 tbsp)
- A pinch of salt
- 335ml cold milk (1 cup + 1/4 cup + 2 tbsps)
- 135g dark chocolate, chopped (3/4 cup)
- 55g cold unsalted butter (1/4 cup)
- 3/4 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and grease and line three 8-inch cake pans.
- In a jug, mix together the room temperature milk and vinegar. Set this aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and dark brown sugar until well combined.
- In another large bowl, whisk the eggs, then add the milk and vinegar mixture, oil, and vanilla extract. Mix until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until combined, but do not over mix.
- Add the hot coffee to the batter and whisk until well combined; the batter will be thin.
- Divide the cake batter evenly between the three prepared pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cakes to cool in the pans for 15-20 minutes, then transfer them to a cooling rack to cool completely.
- To make the fudge frosting, sift the cocoa powder and cornstarch into a pot. Add the granulated sugar and salt, whisk together.
- Gradually whisk in the cold milk until the mixture is thick.
- Cook over low-medium heat, whisking continuously, for about 8-10 minutes until it thickens and bubbles.
- Remove from heat and add the chopped chocolate; whisk until melted.
- Add the cold butter and whisk until melted, then stir in the vanilla extract.
- Let the frosting cool at room temperature for 30 minutes, then refrigerate for 30 minutes until thick.
- Once the frosting is ready, place the first cake layer on a turntable and spread a thick layer of frosting on top.
- Add the second cake layer and repeat with another layer of frosting. Place the last layer on top and cover the whole cake with frosting.
- Refrigerate the frosted cake for 15-20 minutes to set.
- Serve by slicing the cake and enjoy with a cold glass of milk!
Notes
Store leftover cake in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze layers for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American