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The best chocolate cake

  • (1)
  • Preparation time: 1 h
  • Difficulty:
  • Number of ingredients: 18
the best chocolate cake

We've heard you've been wanting a killer chocolate cake recipe for a long time. It took a while, but now it's here. Your new favorite recipe for the best chocolate cake. You probably remember the movie Mathilda and the scene where the boy is forced to eat a big and delicious chocolate cake.

When you eat your first piece of the best chocolate cake from the following recipe, you will quickly feel like the boy in the scene.

The best chocolate cake is prepared with BAM dark chocolate drops, which are indispensable for desserts where the authentic taste of dark chocolate plays an important role. It also contains BAM cocoa powder, made from selected cocoa beans of the best quality, and BAM vanilla paste, which further enhances the interaction of the ingredients. For creaminess, buttermilk is used in this recipe.

BAM tip: Buttermilk can be found on the dairy shelves in stores, usually next to butter. But you can also make your own substitute at home. To do this, add a few drops of lemon to the milk and let it steep for at least 5 minutes. After 5 minutes, the milk becomes thick and lumpy, ready to replace buttermilk in any recipe.

If a simply chocolate cake bores you, you can try making a chocolate cake with strawberries or lemon filling, or treat yourself and make a no-bake chocolate cake or no-bake Oreo cake.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

The best chocolate cake

  • Preparation time: 1 h
  • Difficulty:
  • Number of ingredients: 18

Ingredients:

  • 220 g all-purpose flour
  • 60 g BAM cocoa powder
  • 350 g powdered sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 120 ml vegetable oil
  • 2 large room temperature eggs
  • 2 teaspoons BAM vanilla paste
  • 240 ml room temperature buttermilk
  • 240 ml freshly brewed coffee (can be decaffeinated)

Instructions:

1. Step Preheat the oven to 180 °C. Grease two 22 cm diameter baking pans with butter and line with baking paper. The baking paper makes it easier to remove the baked sponge from the pan.
2. Step Prepare the sponge batter. Place the flour, BAM cocoa powder, sugar, baking soda, baking powder and salt in a bowl and mix until all ingredients are well combined. In a separate bowl, mix the oil, eggs and BAM vanilla paste. Mix until everything is well combined. Add the buttermilk and stir until combined with the ingredients. Add wet ingredients to the dry ingredients and add the freshly brewed coffee while it is still warm. Stir until all ingredients are combined.
3. Step Remove the sponge cakes from the oven and place on a wire rack. Let cool completely in the baking pan.
1. Step Beat the butter with a mixer on medium speed until creamy. Mix for about 2 minutes. Add sugar, BAM cocoa powder, 3 tablespoons whipping cream, salt and BAM vanilla paste. Beat on low speed for 30 seconds and then on high speed for 1 minute. Add a little more sugar or BAM cocoa powder if chocolate buttercream is too thin, or 1-2 tablespoons whipping cream if too thick. Add a pinch of salt if needed.
1. Step If the top of the cooled sponge cake is dome-shaped, use a large serrated knife to cut a thin layer off the top to create a flat surface. Place the first layer of the cake on a cake stand or serving platter. Spread the chocolate buttercream evenly over the sponge cake layer. Place the second sponge layer on top of the cream and spread the remaining chocolate buttercream on top and sides. Garnish with chocolate ganache made of BAM drops of dark chocolate, decorate with BAM crispy pearls of another decoration of your choice. Chill the cake in the refrigerator for at least 30 to 60 minutes before cutting. This will help it retain its shape when cut.

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-3,37 €
Total:
30,33 €
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