The best ever „basic” chocolate cake I have ever eaten. Super moist, chocolaty, full of well balanced flavors, and wonderful textures. You can’t imagine until you try it!

I think everybody needs a really good chocolate cake recipe, because you can’t make a big mistake with a chocolate cake at any kind of event. BUT it’s really important to have a GOOD recipe. There is nothing worse than a dry, flavorless or overly sweet cake.

I had never been a huge fan of chocolate cake. Or I thought I didn't like them, but after this cake…seriously I loveeee chocolate cake. This is not that kind of terrible store bought cake oh no!

First the sponges. This sponge recipe is sooooo easy, you don’t even need a mixer just two bowls and spatula that is all. But the result is marvelous, extra moist, just sweet enough chocolaty sponges. I could eat them just as they are. And just to make them over the top I drizzled them with a fudgy chocolate sauce.

My good old, favorite warm chocolate sauce. This recipe is perfect whenever you need a quick sauce for ice cream or any dessert. I always use coffee in it because it compliments the chocolate perfectly and you can’t taste it but if you don’t like it just use water instead. Though please give it a try with coffee because it makes the flavor more characteristic.

The filling is really simple but it balances out the moist sponges perfectly with the airy light texture of it.

This cake is the best to make for any kind of parties, celebrations because who doesn’t like a good chocolate cake? Nobody… or just some really strange people ).

And remember somebody in the world has his/her birthday today so let’s celebrate it with a slice of cake!

The Chocolate Cake

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Prep Time: 30 min. Baking Time: 30 min. Total Time: 2 hours Portions: 10-12 slices

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Ingredients:

For the sponge:

• 1 and ¾ cups or 250g all-purpose flour

• 2 cups or 400g granulated sugar

• 3/4 cup or 50g cocoa powder (unsweetened)

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup or 225g buttermilk*

• 1 cup or 225g freshly brewed coffee (You can add just one more cup butter milk instead)

• ½ cup or 115g vegetable oil (or any flavorless oil)

• 2 eggs

• 1 teaspoon vanilla extract

*(You can make your own just add 2 tablespoons lemon zest into simple milk and let it set for 30 minutes)

For the chocolate sauce:

• ¼ cup cocoa powder (I used half unsweetened and half sweetened)

• ½ cup granulated sugar

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 cup coffee

• 1 tablespoon butter

For the chocolate filling:

• 3 cups whipping cream

• 1 cup powdered sugar

• ¼ and 2 tablespoons cocoa powder (half sweetened and half sweetened)

• 3 tablespoons of the chocolate sauce

Directions:

The sponge:

1. Preheat your oven to 350F or 180C. Line two 8 inch or 20 cm round cake pans with parchment paper.

2. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl and stir them together.

3. In a large jug or bowl mix the buttermilk, coffee, oil, eggs and vanilla together.

4. Pour the wet mixture into the dry one and mix them together just until everything is combined.

5. Divide the mixture into the two pans and bake them for 30-35 minutes until the top of them are set and a fork comes out clean.

6. Turn them out of the pans onto a cooling rack and let them cool down completely.

The chocolate sauce:

1. In a small sauce pan mix together the cocoa, sugar, salt then pour in the coffee. On a low heat, warm everything up until the sugar is disolved completely.

2. Then add the vanilla and the butter. Stir everything together and let it cool down.

The filling:

1. In a large bowl of an electric mixer start whipping up the cream. First on a low speed then on a medium-high until soft peaks.

2. Add the cocoa powder and whip until stiff peaks then add one tablespoon of the chocolate sauce. Don’t add too much sauce or it will be too runny, and don’t over whip the cream!

Assembling the cake:

1. If your sponge tops aren’t even level them with a knife.

2. On top of your first sponge layer spread a few tablespoons of the chocolate sauce.

3. Then add a little bit less than the half of the filling and spread it evenly with a spatula.

4. Place your second sponge on the filling pour a few tablespoons of the chocolate sauce. Then cover the whole cake with the rest of the filling.

5. Before serving, drizzle some chocolate sauce on the top of the cake.

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