Chocolate Cake Recipe 8 Inch Round Tin
Description
This chocolate cake recipe is the perfect treat for any special occasion or just for a simple dessert. The 8 inch round tin ensures that your cake is the perfect size for a small gathering or for a delicious treat for a family. This chocolate cake recipe is a classic, rich, and indulgent cake that is sure to be a hit.
The combination of chocolate and cocoa powder in this cake creates an intense and complex flavor that can't be beat. The cocoa powder also helps to give the cake a deep, dark chocolate color that looks just as delicious as it tastes. The addition of the oil helps to keep the cake moist and gives it a light and airy texture.
This cake is the perfect finishing touch to any dinner party or special occasion. The combination of the rich chocolate and cocoa flavors, along with the light and fluffy texture make this cake a surefire hit. Whether it's a birthday party or a special dinner, this chocolate cake recipe is sure to be a crowd pleaser.
Ingredients
For the cake batter: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup cocoa powder, 1/2 cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup buttermilk.
For the icing: 1/2 cup butter, 2 cups powdered sugar, 1/4 cup cocoa powder, 2 tablespoons milk, 1 teaspoon vanilla extract.
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour an 8 inch round tin.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, combine the oil and sugar until combined. Add the eggs one at a time, beating after each addition. Add the vanilla extract and mix to combine.
4. Add half of the dry ingredients to the wet ingredients and mix until just combined. Add the buttermilk and mix until just combined, then add the remaining dry ingredients and mix until just combined.
5. Pour the batter into the prepared tin and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
7. For the icing, cream together the butter, powdered sugar, and cocoa powder until light and fluffy. Add the milk and vanilla extract and mix until combined.
8. Spread the icing over the cooled cake and enjoy.
Notes
If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
The cake can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 462kcal, Carbohydrates: 64g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 70mg, Sodium: 419mg, Potassium: 168mg, Fiber: 3g, Sugar: 39g, Vitamin A: 572IU, Calcium: 71mg, Iron: 3mg
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