When I was little, I remember I watched, along with my siblings, the movie Matilda. It would appear on the T.V. all the time, and we liked it very much. Now, in this movie there were two scenes that made my mouth water. The first was when Matilda arrived home from school and made herself a peanut butter and jelly sandwich, you know, the classic PJ sandwich, and the second was when Bruce ate the chocolate cake, and in the end all the kids would shout: Bruce!, Bruce!, Bruce!. I craved so much a piece of that chocolate cake, even when the school director said it was made out of blood, sweat and tears. Ugh!. I think a lot of us think that cake looked delicious, I don’t think it was only me. It was a cake that looked sweet, moist and fluffy. Now, there are no words to describe this cake; the only thing I can say is that this is the best chocolate cake I have tried in my life, and that’s saying a lot.Jump to Recipe
Well, my sister and I, when looking for the perfect chocolate cake reicpe, a cake that would taste and look just like Bruce’s cake (or how I pictured it would taste) and we ended up comming up with recipe. This cake is totally worth it, specially if you’re one of those people that love chocolate. This is a simple cake, a chocolate cake with a lot of chocolate, with nothing extra.
Something important to mention is that we use buttermilk for this cake, this is because it gives the cake a great fluffiness. Now, if you can not get buttermilk you can totally just use our homemade buttermilk recipe.
Oh and the frosting, this cake’s frosting is probably, in my opinion, one of the best chocolate frostings I’ve ever had. You can see in the pictures that the frosting is rich and dense, and so easy to work with when decorating the cake, and it is so good!
If you like chocolate cakes, you have to try our mayonnaise chocolate cake, and yes, with mayo, and it tastes great!
For the cake:
- 1/3 C cocoa powder sugarfree
- 1/4 C semisweet chocolate
- 1 tsp instant coffee
- 1/4 C + 2 tbsp water boiling
- 8.8 oz (250 gr) unsalted butter at room temperature
- 1 3/4 C white sugar
- 3 eggs large
- 2 tsp vanilla extract
- 2 1/4 C all purpouse flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 C buttermilk (check out our recipe: buttermilk)
For the frosting:
- 140 ml water cold
- 10 gr unflavored gelatin
- 200 ml heavy cream
- 1 C white sugar
- 60 gr cocoa powder sugarfree
- 240 gr semisweet chocolate
- 100 gr milk chocolate
- 200 gr unsalted butter
- 2 tbsp water cold
For the cake:
- Sift cocoa into a medium bowl, add semisweet chocolate and instant coffee. whisk in boiling water and set aside to cool.
- Whisk buttermilk into reserved cocoa mixture.
- Sift together flour, baking soda and salt.
- In a large bowl, cream butter and gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice.
- Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick.
- Alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
- Divide batter evenly among two greased pans. Bake at 360° F until a cake tester inserted into center of each layer comes out clean, about 40 min.
For the frosting:
- Hydrate the unflavored gelatin in the 140 ml of cold water and set aside.
- Melt in a double boiler both chocolates, then, tun off the stove and add butter and the tbsp of cold water.
- In a pan, boil the cream with the sugar and the sifted cocoa powder. Stir in the already hydrated gelatin and make sure to keep stiring otherwise it will burn and form bumps.
- Mix this with the previous chocolate mixture and let it cool completly.
- Place one cake layer on a serving platter and spread just a part of the chocolate frosting over the top.
- Add the second cake layer and spread with the rest of the frosting.
- Refrigerate before serving.