Description
A rich and moist chocolate cake paired with light and airy Chantilly cream, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the eggs, buttermilk, and vegetable oil.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Serve with Chantilly cream on top.
Notes
For extra flavor, you can add a teaspoon of vanilla extract or espresso powder to the batter. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: chocolate cake, dessert, baking, Chantilly cream