Chocolate Cake for Two
Ingredients
The cake
-
¾
cups
all-purpose flour
-
¾
cups
white granulated sugar
-
⅓
cup
baking cocoa powder
-
1
teaspoon
instant espresso powder
-
¾
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
kosher salt
-
1
large
egg
-
⅓
cup plus 1 tablespoon
buttermilk
-
⅓
cup plus 1 tablespoon
warm water
-
2
teaspoons
olive oil
-
1
teaspoon
vanilla extract
The frosting
-
¾
cup
unsalted butter, at room temperature
-
2
cups
powdered sugar, sifted
-
3
ounces
dark chocolate or semi-sweet chocolate, melted and cooled
-
1½
tablespoons
heavy cream or milk
-
1
teaspoon
vanilla extract
-
to taste
flaked sea salt, for topping
Instructions
- Preheat the oven to 350°F and prepare two 6-inch cake pans with butter and flour.
- In a large bowl, mix the dry ingredients: flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Add the wet ingredients: egg, buttermilk, warm water, olive oil, and vanilla extract, and mix until smooth.
- Divide the batter between the prepared pans and bake for 27 to 30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 5 to 7 minutes, then invert onto cooling racks.
- For the frosting, beat together the butter, powdered sugar, melted chocolate, cream or milk, and vanilla until fluffy.
- Assemble the cake by adding frosting between the layers and on top, then pipe decorative roses if desired.
- Finish with a sprinkle of flaked sea salt.
Nutrition Facts (estimated)
Servings
6
Calories
345
Total fat
25g
Total carbohydrates
77g
Total protein
3g
Sodium
349mg
Cholesterol
96mg
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