Chocolate Cake Recipe
Cocoa noir, chocolate buttercream, cookie crumble, dark chocolate caramel
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Ingredients
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Cake
Chocolate Buttercream
Cookie Crumble
Dark Chocolate Caramel
Method
Cake
- 1
Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- 3
Combine Wet Ingredients
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for 2 minutes.
- 4
Add Boiling Water
Stir in the boiling water until the batter is smooth. The batter will be thin.
- 5
Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Chocolate Buttercream
- 7
Make the Buttercream
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar and cocoa powder, mixing until well blended.
- 8
Add Cream and Vanilla
Add heavy cream and vanilla extract. Beat on high speed for 2-3 minutes until light and fluffy.
Cookie Crumble
- 9
Prepare the Crumble
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Mix in the melted butter until combined.
Dark Chocolate Caramel
- 10
- 11
Add Cream and Butter
Slowly add heavy cream and butter to the caramel, stirring until smooth. Remove from heat.
- 12
Add Chocolate
Stir in the chopped dark chocolate until melted and fully incorporated.