I use this recipe for both of my classic chocolate baked goodies: cakes or cupcakes. Once I tried it I never wanted to try or buy anything else. The recipe is very easy and the cakes come out soft, airy, tender and delicious. Last time we had a friend over who couldn’t have dairy, so I substitute flaxseed milk for the buttermilk in the recipe. Flaxseed milk added the extra smoothness to the texture and gave the cake something special. I hope you enjoy this classical chocolate cake recipe as much as we do.
Makes 2 layer-chocolate cake or 24 cupcakes.
1 3/4 cup all-purpose flour
2 cup sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (Flaxseed milk for Dairy-Free option)
1/2 cup olive oil
1 tsp vanilla
Chocolate Buttercream Frosting
6 oz semisweet chocolate
2 sticks unsalted butter, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla
1 1/4 cups sifted powder sugar
Preheat the oven to 350F degrees.
Mix eggs and sugar together.
Add in olive oil and vanilla.
Mix together the rest of the dry ingredients: flour, cocoa powder, salt, baking powder, baking soda. Add the dry mixture to the egg mixture. Mix it all together.
Add in buttermilk or flaxseed milk.
Pour the batter into muffin a muffin pan and place the pan into preheated oven for 18-20 minutes.
Chocolate Butter Cream Frosting.
Melt the chocolate in the water bath or in a small sauce pan on low. Meanwhile beat the butter and an egg yolk with an electric mixer or in a food processor. Slowly add in powdered sugar and vanilla. Once the chocolate is cooled down to room temperature or slightly warmer add it into the frosting and keep on mixing until it reaches the right consistency.