There are many elegant and varied cake flavours in the world, but some occasions call for chocolate overload. Chocolate cake, chocolate frosting, and maybe just a hint of salted caramel.

I made this for a friend’s birthday recently and it did not disappoint. It is rich and not too sweet, and pairs surprisingly well with chilled prosecco (just saying). If you manage to have any leftovers, they are delicious for breakfast next to a hot cup of coffee.

This recipe makes a 2 layer 6″ chocolate cake. It is perfectly happy to be doubled to make either bigger layers or a backup supply of cupcakes.

Today is the cake recipe, and stay tuned for chocolate Swiss Meringue Buttercream and salted caramel soon…

Ingredients:

• 1/2 cup buttermilk (full fat, this is no time for half measures!)
• 1/4 cup unsalted butter
• 2 eggs
• 3/4 cup sugar
• 1/4 tsp salt
• 3/4 cup AP flour
• 1/4 cup + 1 tbsp cocoa powder (the darker the better)
• 1 tsp baking powder
• 2 tsp canola oil
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees f
2. Grease baking pans and line with parchment
3. Heat buttermilk (1/2 cup) in a saucepan or the microwave until it is hot but not boiling
4. Add butter (1/4 cup) to buttermilk, stir, and set aside to let the butter melt and the mixture cool
5. Place eggs (2), sugar (3/4 cup) and salt (1/4 tsp) in bowl of a stand mixer and mix for 5 minutes on high (yes, really)
6. Mix together flour (3/4 cup), cocoa powder (1/4 cup plus 1 tbsp) and baking powder (1 tsp)
7. Add dry ingredients to the egg mixture and stir together just until combined
8. Add canola oil (2 tsp) and vanilla (1 tsp) and mix just until the batter is smooth and fully combined
9. Pour into prepared cake pans and bake for 15-20 minutes (see note)
10. Let cool before removing from cake pans

Notes:

• It isn’t always easy to tell when chocolate cakes are fully baked. They don’t bronze like their vanilla counterparts. They are also more sensitive to being over-baked and can easily turn too dry because of the cocoa powder. Watch them like a hawk for the edges to start to pull away from the sides of the tins. The moment this happens insert a toothpick in the middle, if it comes out clean (or with a few crumbs stuck to it) your cakes are done, if it comes out covered in batter give the cake a few more minutes.