Chocolate Storm Cake
Chocolate Storm Cake, literally a storm of chocolate for your palate, you can practically realize the sweet chocolate fragrance from the photos. If you've been craving a cocoa sensation then trust me, you've found it!
Servings 8 slices
Equipment
- 2 9-inch round cake pans
Ingredients
Cake
- 2 cups (240 grams) all-purpose flour
- 1 cup (239 grams) dark brown sugar
- 1 cup (217 grams) light brown sugar
- 3/4 cup (95 grams) cocoa powder, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon pink Himalayan sea salt or Kosher sea salt, finely ground
- 1 cup (240 ml) evaporated milk
- 1/2 cup (109 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) freshly brewed coffee, black + hot
Chocolate Buttercream Frosting
- 1 cup (227 grams) butter, room temperature (2 sticks)
- 3/4 cup (95 grams) cocoa powder, unsweetened
- 4 cups (400 grams) confectioners' sugar (powdered sugar)
- 2-4 Tablespoons heavy cream, sub milk
- 1 teaspoon pure vanilla extract
Instructions
Cake
- Preheat oven to 400°F/200°C degrees. Grease 2 9-inch cake round, dust with flour and then line the bottoms with parchment paper.
- In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside.
- n a mixing bowl blend the milk, oil, eggs, and vanilla until combined. Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated add the hot cup of black coffee. Remember that this batter is thin.
- Divide the batter between the cake pans and bake in the 400°F/200°C oven for 5 minutes. This will give you maximum rise.
- Then reduce the heat to 350°F/175°C and bake for an additional 20 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they're baked. If a little batter remains, allow them to cook for an additional 3-5 minutes.
- Remove from the oven and allow cakes to cool on a rack for 10 minutes then remove from the pans to cool completely. (leave parchment on at this point)
Chocolate Buttercream Frosting
- In a large mixing bowl, beat the butter until fluffy. Mix in the cocoa powder, confectioners' sugar, whole milk, and vanilla on low.
- Once it begins to incorporate, turn the mixer up to medium and beat until thick and fluffy. If it becomes too thick, you can add a touch more milk and if it's to thin you can add extra confectioners' sugar.
- Once the cakes are completely cooled, remove the parchment paper. Frost the bottom layer and place the second on top frost the sides and then the top. (cakes can be sliced in half to create added layers).
Notes
- Prep time is approximate.
- Store cake in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tends to dry out any cake recipe.