#chocolate cake#fudge frosting#dark chocolate#vanilla extract#Cakes by MK
This rich and moist chocolate cake is elevated with deep cocoa flavor and a smooth fudge frosting. Perfectly balanced with a hint of coffee and vanilla, it delivers intense chocolate indulgence in every bite.
Ingredients extracted via AI
210 g all-purpose flour50 g cocoa powder1 ČL baking soda1.5 PL baking powder0.5 ČL salt170 g unsalted butter200 g dark chocolate80 g milk300 g granulated sugar1.5 PL instant coffee powder70 g vegetable oil2 ČL vanilla extract3 large eggs110 g hot water226 g whipping cream226 g unsalted butter170 g powdered sugar4 ČL cocoa powder
Procedure generated via AI
Preheat your oven to 180°C (350°F) for conventional baking, or reduce the temperature if using a convection oven with a fan.
Grease two 8-inch cake pans with butter or your preferred greasing method, then line the bottoms with parchment paper.
Sift the dry ingredients into a bowl: 210 g all-purpose flour, 50 g unsweetened cocoa powder, 1 teaspoon baking soda, 1 1/2 tablespoons baking powder, and 1/2 teaspoon salt. Mix well with a fork or whisk and set aside.
In a large bowl, melt 170 g unsalted butter and 200 g dark chocolate (at least 50% cocoa) in the microwave. Heat in 30-second intervals, stirring between each until the mixture is smooth and fully melted. Be careful not to overheat the chocolate.
Add 80 g cold milk to the chocolate mixture and whisk thoroughly to cool it down slightly.
Mix in 300 g granulated sugar, 1 1/2 tablespoons instant coffee powder, 70 g vegetable oil (such as canola), 2 teaspoons vanilla extract, and 3 large room-temperature eggs. Whisk well until all ingredients are fully incorporated.
Add the dry ingredients from earlier and stir just until combined, avoiding overmixing to keep the batter smooth.
Finally, blend in 110 g very hot water, mixing gently to create a smooth batter without overworking it.
Pour the batter evenly into the prepared pans, using a kitchen scale to ensure equal amounts. Tap the pans lightly on the countertop to release any air bubbles.
Bake in the preheated oven for 38 to 40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Avoid checking too early to prevent the cake from sinking.