Pour in ½ cup (120ml) heavy cream and 2 teaspoons vanilla extract, then mix until fluffy and spreadable. Place one cake layer on a serving plate. Spread an even layer of frosting on top. Place the second layer on top and frost the top and sides evenly.
Expert Tips for Success;
Room Temperature Ingredients: Use room temperature eggs and buttermilk for a smoother batter.
Don’t Overmix: Overmixing the batter can make the cake dense instead of soft and fluffy.
Use Hot Coffee: It enhances the chocolate flavour without making the cake taste like coffee. If you prefer, you can use hot water instead.
Check for Doneness: Insert a toothpick in the centre—if it comes out with a few moist crumbs, it’s perfect!
Cool Completely Before Frosting: This prevents the frosting from melting and sliding off.
Customization Ideas and Variations;
Dairy-Free Option: Replace buttermilk with almond milk + 1 tablespoon vinegar, and use dairy-free frosting.
Extra Chocolatey: Add 1 cup (175g) chocolate chips to the batter for pockets of melted chocolate.
Nutty Twist: Fold in ½ cup (60g) chopped nuts like walnuts or almonds.
Mocha Flavor: Add 1 teaspoon of espresso powder to enhance the chocolate taste.
Layered or Cupcakes: Use the same batter for cupcakes (bake for 18-20 minutes) or a 3-layer cake (adjust baking time to 25-30 minutes).
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