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Thursday 16 July 2026 19:33:31 GMT
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Back to basics: Small Chocolate Cake This recipe is halved to make the perfect double layered (or 4 layers if you slice your layers in half) cake! Perfect for a few people to split over the week or take to a small gathering. This chocolate cake is moist and flavorful and pairs beautifully with a chocolate buttercream recipe or any other frosting you want to use! If you want a normal sized cake (two 9 inch pans, simply double each ingredient). Dry Ingredients: All-purpose flour: 172.5g Cocoa powder: 63.5g Granulated sugar: 100g Brown sugar: 110g Baking powder: 5g Baking soda: 3.6g (You can round to 3.5g or 4g depending on scale sensitivity) Salt: 1.5g Wet Ingredients: 1 whole egg + 1 egg yolk Avocado oil: 73g Buttermilk: 120g Vanilla extract: 4.2g Hot coffee (or boiling water): 120g 1. Measure all dry ingredients into a bowl and whisk together, set aside. 2. In the bowl of a stand mixer or a bowl with a hand mixer, add your egg(s), oil, buttermilk, and vanilla and mix well until combined. (if you don't have buttermilk, you can take one cup of whole milk and add a tablespoon of white vinegar or lemon juice and it makes buttermilk). 3. Get your hot coffee (or boiling water) ready to go. 4. Add your dry ingredients into your wet and mix just until there are no flour spots left. Don't over mix. Once well combined, turn your mixer on and slowly add hot coffee or boiling water to your cake batter and mix only until combined. 5. Grease your pans and add your batter into two 6
Back to basics: Small Chocolate Cake This recipe is halved to make the perfect double layered (or 4 layers if you slice your layers in half) cake! Perfect for a few people to split over the week or take to a small gathering. This chocolate cake is moist and flavorful and pairs beautifully with a chocolate buttercream recipe or any other frosting you want to use! If you want a normal sized cake (two 9 inch pans, simply double each ingredient). Dry Ingredients: All-purpose flour: 172.5g Cocoa powder: 63.5g Granulated sugar: 100g Brown sugar: 110g Baking powder: 5g Baking soda: 3.6g (You can round to 3.5g or 4g depending on scale sensitivity) Salt: 1.5g Wet Ingredients: 1 whole egg + 1 egg yolk Avocado oil: 73g Buttermilk: 120g Vanilla extract: 4.2g Hot coffee (or boiling water): 120g 1. Measure all dry ingredients into a bowl and whisk together, set aside. 2. In the bowl of a stand mixer or a bowl with a hand mixer, add your egg(s), oil, buttermilk, and vanilla and mix well until combined. (if you don't have buttermilk, you can take one cup of whole milk and add a tablespoon of white vinegar or lemon juice and it makes buttermilk). 3. Get your hot coffee (or boiling water) ready to go. 4. Add your dry ingredients into your wet and mix just until there are no flour spots left. Don't over mix. Once well combined, turn your mixer on and slowly add hot coffee or boiling water to your cake batter and mix only until combined. 5. Grease your pans and add your batter into two 6" inch cake pans. I was able to put 426g of batter into each pan. 6. Bake at 325 degrees for 22-26 minutes (mine took 26, but every oven is different, when you stick a toothpick into the cake, there should be crumbs still stuck to it). 7. Pull your cake pans out of the oven and let them cool on top of your oven for about 10 minutes. Then I transferred mine to a wire wrack until mostly cool. Then removed the cake layers from the pans and let them come to room temperature. If you are decorating your cake the same day, allow to cool completely before frosting. If you are decorating the next day or a few days later; wrap the cake layers in plastic wrap and place into the fridge (next day decorating) or the freezer (a few days later). For a frosting recipe, I would recommend a chocolate buttercream frosting, or if you want access to the chocolate ganache buttercream and the decorating tutorial, join my skull community! There is a 23 minute video on how I baked and decorated this cake. Chocolate Buttercream Frosting: 1 1/2 cup (3 sticks) unsalted, room temperature butter 1 tablespoon vanilla extract/vanilla bean paste 3.5-4 cups (420g-480g) sifted powder sugar 1 cup (84g) sifted cocoa powder 1 teaspoon (3g) salt (if using salted butter, omit) If you want extra fluffy buttercream, cream your butter, vanilla, and salt in your stand mixer or with a hand mixer for 5-10 minutes. Then add your dry ingredients and cream again! What should we bake next for back to basics? #chocolatecake #baking #bakedgoods #foryoupagee #creatorsearchinsights
Các anh nhà tôi đấy có danh phận là thoại hoang dã...😇🥰💔 #xh#fyp#viral#almondprogress#whenorangesfall
Các anh nhà tôi đấy có danh phận là thoại hoang dã...😇🥰💔 #xh#fyp#viral#almondprogress#whenorangesfall
Fried Capellini 1 lb capellini (angel hair pasta) 1 cup mozzarella 1 cup ricotta cheese 1 Parmesan cheese 2 eggs Salt and pepper Garlic powder Basil Parsley Flour Egg Breadcrumbs Vegetable oil #fried #italianfood #italiancooking #appetizer #Foodie
Fried Capellini 1 lb capellini (angel hair pasta) 1 cup mozzarella 1 cup ricotta cheese 1 Parmesan cheese 2 eggs Salt and pepper Garlic powder Basil Parsley Flour Egg Breadcrumbs Vegetable oil #fried #italianfood #italiancooking #appetizer #Foodie
Ibiza es el paraíso ☀️😍 bellas playas, buen ambiente y rumba a toda hora 🥂 #ibiza #playas #rumba #spain #españa
Ibiza es el paraíso ☀️😍 bellas playas, buen ambiente y rumba a toda hora 🥂 #ibiza #playas #rumba #spain #españa
这一路到底可以坚持走多久……
这一路到底可以坚持走多久……
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