Chocolate Cake Recipe -Rich & Moist cake with

buttercream frosting & chocolate ganache

This recipe shows how to make a rich & a moist chocolate cake frosted with butter cream frosting & finishing up with a
chocolate ganache from scratch... I am making a four layer chocolate cake here frosting each layer with buttercream
frosting & topping up with dark chocolate ganache...My layers aren't even as I expected it to be but the taste & the texture
came out to be perfect ;) I hope you will try this recipe out & share you're thoughts with me :)
These are the ingredients I used..

Cake:
1 3/4 Cups all purpose flour
3/4 Cocoa Powder (Regular)
2 Cups of white sugar
1 1/2 tsps of Baking powder
1 1/2 tsps of Baking soda
1 tsp of salt
1 Cup pf Whole Milk
1/2 Cup of Vegetable oil
2 tsps of Vanilla essense
1 Cup of regular coffee
2 Large Eggs Buttercream

Frosting:
1 Cup of room temperature soften butter
1 1/2 Cups of Cocoa Powder (Regular)
I am using Nestle Cocoa Powder

in this video, if you are using a different brand, use

1 cups of cocoa powder and increase according to your taste..(Check ** below for reasoning)
2 Cups of powdered sugar (Confectioners’ sugar)
5-6 tsps of Milk (as needed to get the right texture)
1 tsp of Vanilla essense Chocolate

Ganache:
1 Cup of Dark Chocolate Chips
1 Cup of heavy milk (whipped milk)
1 tsp of Light corn syrup (Optional)
1 tsp of Vanilla essence

Pans:
Two 9 inch pans Bake:
350 degree for 30-35 minute

**I used a different brand(Hershey Cocoa) other than Nestle to make this cake and realized Hershey is way too dark
compared to Nestle Cocoa, so the frosting can be bitter. Since I used the above mentioned recipe with adding 1 1/2 cup
cocoa, I had to add more confectioners sugar to bring the bitterness down, So thought of mentioning that here. Products I
am using:
----------Light Corn Syrup : https://amzn.to/2KDF6U9
----------Dark Chocolate Chips: https://amzn.to/2P5nlxD
----------Cocoa Powder: https://amzn.to/2TOSARn

Equipment I am using:
----------Stand Mixture: https://amzn.to/2P6viTi
----------9 inch Cake pans: https://amzn.to/2SepQzO

Try it out & let me know in the comments below.. Thank you for watching & don't forget to like & subscribe :) Follow me on
Instagram https://www.instagram.com/SueRanSL/ Follow me on Facebook https://www.facebook.com/sueran/
Super Soft Moist Butter Cake
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to
make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which
can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar.
We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is
concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)

Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another
20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs 230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/3 cup) milk 1 tsp vanilla extract

Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup
measurement seems not right, please let me know. Thanks I am using a 7x7 inch square baking pan. You can also use a
round baking pan or loaf pan.

Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear.
Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients
must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 350°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.

*Note: Feel free to use a hand mixer, if you don't not have a large mixer.

Frequently Asked Questions :

1. Why do I need to mix the butter for so long? I learned this recipe from my aunt. It kind of like passed down in the
family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know
this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and
that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't
actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake
on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is
the key, which will eventually make the cake rise and soft and light.