Chocolate Cake

By Johanna

Ingredients

• 0 ml (2 cups) all-purpose flour
• 250 ml (1 cup) cocoa powder
• 10 ml (2 teaspoons) baking powder
• 8 eggs, at room temperature
• 5 ml (1 teaspoon) cream of tartar
• 750 ml (3 cups) sugar
• 250 ml (1 cup) vegetable oil
• 250 ml (1 cup) buttermilk
• 15 ml (1 tablespoon) vanilla extract
• Syrup
• 125 ml (1/2 cup) sugar
• 180 ml (3/4 cup) water
• Frosting
• 310 ml (1 1/4 cups) unsalted butter, softened
• 60 ml (1/4 cup) vegetable oil
• 60 ml (1/4 cup) 35% cream
• 1.25 liters (5 cups) powdered sugar
• 250 ml (1 cup) cocoa powder

Preparation

Step 1

Cake

1. Preheat the oven to 180 °C (350 °F).

2. Line two 23-cm (9-inch) round pans with parchment paper, butter and flour. In a bowl, sift together the flour, cocoa powder and baking powder. Set aside.

3. In another bowl, with an electric mixer on high speed, beat the eggs, cream of tartar and sugar until the mixture doubles in volume, about 8 minutes. Add the oil, buttermilk and vanilla. Reduce the speed of the mixer. Add the dry ingredients, combining quickly.

4. Pour into the pans. Bake in the middle of the oven for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a rack. Cut each cake in half horizontally. 


Syrup

1. In a saucepan, bring the sugar and water to a boil. 


Frosting

1. In a bowl, beat all the ingredients until the mixture becomes light and fluffy.

2. Brush syrup on each cake layer. Layer with frosting. Finish by frosting the cake evenly.