This chocolate cake is by far the most fluffy, moist and light cake I have ever baked. This recipe will be perfect as a base for black forest cake. I personally serve this with Swiss meringue buttercream and chocolate ganache.
– Butter 165g
– Caster sugar 300g
– 3 eggs
– Self raising flour 65g
– Plain flour 200g
– Bicarbonate of soda 1tsp
– Cocoa powder 70g
– Buttermilk 250ml
Preheat the oven to 180 degrees Celsius.
Lightly grease the 2 6inch tins and line base. See video (link to be provided soon)
Combine all dry ingredients and sieve.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition
Fold in the dry ingredients little at a time alternating with the buttermilk.
Spoon into lined tins and bake for 35-45 minutes. Oven temperature vary.
Insert skewer and check if it comes out clean then it’s ready.
Leave to cool in tin for 5 mins before turning out onto wire rack.