Rich Chocolate Cake Recipes Made with Real Chocolate and Creamy Frosting:

Rich Chocolate Cake Recipes Moist is made with actual Chocolate & Creamy Frosting for the final Flavor no aftertaste, just pure chocolatey morality.

How I develop this recipe?

So, I’m a huge convert to a rich chocolate cake having real chocolate in it. Most chocolate cakes that I’ve tried don’t have chocolate in them, just don’t have the great rich chocolate flavor that you well desire in a chocolate cake. Many basic chocolate cake recipes also have this kind of distinct aftertaste to them because of the baking soda, which i/m not very fond of. Which is why I developed my original rich chocolate cake recipes with real chocolate.

However, many of you have been asking for a Rich Chocolate Cake recipe that doesn’t think it was possible! I tried many recipes, and either the coca was too overpowering and left you with a dry aftertaste in your mouth (because of excess cocoa powder in the recipes to try and achieve that rich flavor), or the cake just wasn’t chocolatey enough. One thing that was common in all of my trials was that I used the traditional hot water method of making chocolate cake. So, I decided to change that and instead used the creaming method to see if that made a difference. 

I decided to use my vanilla cake recipe as a base since you guys love the recipes, and OMG it was the best thing I ever did. 

How to Make This Chocolate Cake?

This recipe comes together really easily following the steps as stated and I would recommend using the gram measurements (all factor quantities are in the recipe card at the end of the post).

Begin by preheating your oven to 160 °C (320°F) with the fan on ( see note 5 on the recipes card below if you don’t have a fan function) and grease and line two 8-inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, corn flour, baking soda, baking powder, salt, instant coffee powder, and cocoa powder. Using a whisk or fork, mix well combined. Set aside.

In another bowl, add your butter, vegetable oil, and sugar. Using an electric mixer (hand or stand mixer are both fine- see note 2 on recipe card0, cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs). 

Add in your vanilla, vinegar, and half a cup of the buttermilk, and mix until well blended. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding half of your premixed dry factor to your wet blend, and gently fold it in until just blended. Then add in the remaining 1 cup of buttermilk, and fold it in till just blended. Lastly, add in the remaining dry factor and gently fold it into the mixer until just blended. 

Distribute the batter justly into the two 8-inch cake tins, and bake for 40 minutes or until a dental pick comes out clean.

Once baked, let the cake sheet cool in the cake tins for about 15-20 minutes, and then go round her out onto a rack to cool before icing with the chocolate cream buttercream recipe, or one more icing of your choice.

How to Make Chocolate Cream Cheese Icing?

If you haven’t tried a Rich Chocolate Cake icing before, you are lost! It’s one of the most tasty chocolate icing I’ve ever had- no joke!

Begin by creaming your butter for a few minutes till it’s bright and fluffy. Either use a hand blend or stand mixer on a medium-high speed. If using a stand mixer,  use the paddle fitment.

Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.

Next, add in your cold cream cheese and vanilla. Mix just until the frosting is smooth. Avoid over-mixing.

Lastly, add cocoa powder and mix until well blended and smooth. Avoid over-mixing.

How to decorate this chocolate cake?

You can get super creation and decorate this cake however you like, but this is how I did mine.

Begin by depositing your first cake layer onto your cake stand, and laying out a given amount of the chocolate frosting.

Next place your next cake layer on top, and then cover the tops and sides with more frosting. I like to use my cake scraper to smooth out the sides.

Conclusion:

This Rich Chocolate Cake recipe is a celebration of rich, actual chocolate flavor, bringing a moist and corrupt sweet perfect for any event. With a creamy chocolate frosting, it’s a rabble-pleaser that’s easy to make and even not difficult to enjoy! Whether you’re a chocolate pedant or a frosting fan, this cake is sure to become a favorite. Enjoy each bite of this liberal treat, crafted with real factors and a simple, certain method.

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