I have baked this cake on numerous occasions and I am 99% convinced that this is only chocolate cake recipe I will ever bake. It is chocolate heaven – moist and delicious. However, I did branch out and try a new frosting which has now become my favorite chocolate frosting – combined with the cake it is absolute perfection!
Chocolate Cake German Style
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1-3/4 cups flour
- 1-1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
Preheat oven to 350 degrees. Grease two 9-inch round cake pans; line with wax paper and grease again.
In a large bowl, combine oil, eggs, buttermilk, sugar and cocoa. Beat with an electric mixer on low speed until well blended, 2 to 3 minutes. With mixer on low speed, gradually add 1 cup hot water, beating until well incorporated. Add vanilla.
Combine flour with baking soda and baking powder: Add to egg mixture and beat thoroughly until well blended. Turn batter into prepared cake pans.
Bake 25 to 30 minutes, or until tops of cakes spring back when lightly touched. Let cakes cool in pan 15 to 20 minutes, then remove to racks to let cool completely. When cool, fill cake layers with frosting in between and frost top and sides of cake. Refrigerate cake, and bring to room temperature before serving.
Source: 365 Great Chocolate Recipes
Chocolate Frosting: (Ina Garten)
- ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners’ sugar
- 1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.