Chocolate Cake

Chocolate Cake
This chocolate cake has my heart. It is so tender and rich, is quick and easy to throw together (mix wet, mix dry, mix them both), and I truly now have no need for another chocolate cake recipe.


  • 240g cake flour
  • 200g caster sugar
  • 220g light brown sugar
  • 230g high quality cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp salt
  • 350g buttermilk
  • 150g grapeseed oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 250g sour cream

For the icing:

  • 100g unsalted butter, room temperature
  • 250g cream cheese, room temperature
  • 1 tsp vanilla bean paste
  • 300g icing sugar
  • 20g high quality cocoa powder, sifted


  • 2 x 23-30cm cake pans (avoid springform cake pans with removable bottoms as the mixture can leak through)


  1. Preheat oven to 170°C.
  2. Butter or oil cake pans and line the bottom and sides with parchment paper
  3. Sift dry ingredients into a bowl and whisk to combine (it’s important not to skip this step, the brown sugar and cocoa can cause lumps).
  4. In another bowl, whisk together wet ingredients until well combined and no lumps of sour cream remain.
  5. Gently fold wet ingredients into flour mixture until just incorporated (you don’t want to overwork the mix).
  6. Pour into pans and bake 40-45 minutes, until cakes spring back when touched and a knife comes out with moist crumbs attached.
  7. Allow to cool to room temperature before icing (up to an hour).
  8. Use a stand mixer or electric beater to make the buttercream. Beat butter on high for around 2 mins, until it lightens in colour.
  9. Add cream cheese and vanilla extract and beat until smooth.
  10. Add icing sugar on low speed to combine, then turn up to high and beat until light and smooth.
  11. Add sifted cocoa powder and beat until incorporated.
  12. Place one cake on your serving platter and spread over half the icing. Place the second sponge upside down on top, to create a flat cake top with the base then ice with remaining icing.

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