For those who have been on a perpetual quest for the perfect chocolate cake, look no further. This chocolate sponge cake is unparalleled in its tenderness and moistness. Combined with a creamy and light chocolate buttercream that's not overwhelmingly sweet, this cake is a true game-changer. Perfect for birthdays, anniversaries, or simply a delightful dessert, it promises to be a crowd-pleaser.
Ingredients:
For the Chocolate Sponge Cake:
- 240ml Milk (unsweetened almond milk or your choice)
- 1 tsp Vinegar (white/apple cider)
- 90ml Neutral Oil
- 175g Granulated Sugar or Golden Sugar
- 1 tsp Vanilla Extract
- 150g All-Purpose Flour
- 50g Cocoa Powder
- 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
For the Chocolate Buttercream:
- 220g Butter (vegan butter sticks or preferred butter)
- 85g Powdered Sugar
- 85g Dark Chocolate Chips, melted
- 30ml Whipping Cream
- Pinch of Salt
Instructions:
Chocolate Sponge Cake:
- Preheat your oven to 350°F (175°C). Prepare three 6-inch round cake tins by greasing them with oil and lining the bottoms with parchment paper.
- In a large bowl, sift together all dry ingredients, excluding the sugar.
- In another bowl, mix the warm milk with vinegar and let it sit for about 5 minutes until slightly curdled.
- Add the oil to the milk mixture and whisk. Incorporate both sugars, continuing to whisk until the mixture is smooth.
- Gradually blend in the dry ingredients with the liquid mixture, mixing just until combined.
- Evenly distribute the cake batter among the three prepared tins.
- Bake for approximately 18-20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely in their tins before transferring them to a wire rack.
Chocolate Buttercream:
- Using a stand mixer, beat the butter and powdered sugar until the mixture is well combined, fluffy, and creamy.
- In a separate heatproof bowl, melt the dark chocolate chips with the whipping cream in the microwave for about 30 seconds. Ensure the mixture is evenly combined by stirring it with a spoon.
- Once the chocolate mixture has cooled slightly, incorporate it into the butter and sugar mixture. Beat for another 1-2 minutes until the buttercream is fluffy and glossy. (Note: For the best texture, consider making the buttercream a day in advance.)
Assembly:
- Place the first sponge cake on your serving plate. Spread a generous amount of the chocolate buttercream on top.
- Repeat with the remaining layers, ensuring each is topped with buttercream.
- Use the remaining buttercream to crumb coat and then frost the exterior of the cake.
- Refrigerate the assembled cake for 2-3 hours to allow the flavors to meld and the buttercream to set.
- Slice and serve.
Revel in the decadence of this rich chocolate cake, where each bite promises a delightful blend of moist sponge and creamy frosting. It's truly a chocolate lover's dream come true!
