Calling all chocoholics: Sunday is National Chocolate Cake Day! One of our Silpada staffers, Stephanie, has a knack for creating sinfully delicious desserts, and she is thrilled to be sharing her chocolate cake recipe with you today!
Stephanie’s Sinfully Delicious Chocolate Cake
Note: Yields one 3-layer, 8-inch round cake
Ingredients (For the Cake):
- 3/4 cup (170 g) unsalted butter, softened
- 2 cups (400 g) packed dark brown sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 3 eggs, at room temperature
- 1-3/4 cups (220 g) all-purpose flour
- 3/4 cup (65 g) unsweetened Dutch-processed cocoa powder
- 1-1/4 teaspoon (7 g) baking soda
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (10 g) kosher salt
- 1-1/2 cup (360 ml) buttermilk, at room temperature
- 1/4 cup (59 ml) mayonnaise
Instructions (For the Cake):
- Preheat oven to 350 F. Butter three 8-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
- In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
- Sift the flour, cocoa powder, baking soda and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
- Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold mayonnaise into batter with a whisk, until just blended.
- Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 454 g each (excluding the pans-you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake for about 30 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes barely clean. Try not to over-bake. I tend to under-bake a few moments, so the skewer is a little bit gummy. This works well for a moist chocolate cake (not vanilla).
- Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
- Once cooled, frost with your favorite icing and dig in!
This decadent cake is every chocolate lover’s dream come true! Serve it at your next girls’ night in or Silpada Party (be sure to host one this month or in February to earn even more FREE jewelry!).