Let’s hear a drumroll please for this stunning chocolate cake creation! Looking for a phenomenal chocolate cake recipe? Look no further! My “Ultimate Chocolate Cake” recipe is the only chocolate cake recipe you will need! It’s a chocolate cake soaked with chocolate syrup, frosted with a chocolate buttercream and wrapped in MORE chocolate! Soo much chocolate can only mean one thing – this cake is damn delicious! I love this cake because it’s very chocolate-y but not overwhelming or too sweet.
My ultimate chocolate cake begins with five delicate and light-as-air chocolate sponge cake layers. Since sponge cake does tend to be more dry than traditional cake layers, the layers are generously soaked with a simple chocolate sauce. Make sure to use tons of sauce and go over the layers a few times to make sure they are well soaked.
For the frosting, I went with a French-style chocolate buttercream. This is a cheater’s version of French buttercream using sweetened condensed milk. I’ve had lots of reviews that mention the buttercream could have been better, so I’ve included a video recipe for my chocolate buttercream recipe at the bottom! And to take this cake to extraordinary, I wrapped the cake with a chocolate wrap! I have a separate video tutorial for this method; I have that video right below, too!
For all the recipe details, make sure to watch my video recipe!
INGREDIENTS
- For Chocolate Sponge Cake:
- 9 large eggs, at room temperature
- 1 cup plus 2 tablespoons (225g) white granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup (156g) all-purpose flour
- 1/3 cup (35g) dark cocoa powder
- 1 1/2 teaspoons (6g) baking powder
- For Buttercream:
- 2 cups (453g) butter; softened at room temperature
- 1, 14-ounce (396g) can sweetened condensed milk
- 2 tablespoons (14g) dark cocoa powder
- 1/2 teaspoon vanilla extract
- For Chocolate Syrup:
- 1 cup (175g) semi-sweet chocolate chips
- 1 cup (236ml) heavy cream
- 1 tablespoon (15ml) gold rum
INSTRUCTIONS
- Preheat oven to 350F. Line 5, 8-inch cake pans with parchment paper. Alternatively, use 2, 9-inch cake pans for 4 layers.
Comments
Post a Comment