Fluffy Chocolate Cake
Ingredients
- 185 g cake flour (all-purpose is fine too)
- 300 g sugar
- 85 g unsweetened cocoa
- 7 g baking powder
- 7 g baking soda
- 2 eggs at room temperature
- 185 g buttermilk *
- 185 g Greek yogurt
- 100 g peanut or sunflower oil
- 1 teaspoon vanilla extract
- 175 ml boiling water or freshly brewed drip coffee
Instructions
- Preheat the oven to 365°F and line two 8-inch round baking pans with parchment paper (or grease and flour the pan if you prefer). I used two disposable aluminum pans for easier cleanup.
- In a large bowl (or in your stand mixer, if you have one) whisk together eggs, buttermilk, yogurt, oil, and vanilla; add sugar, then gradually mix in flour, cocoa, baking powder, and baking soda.300 g sugar, 7 g baking powder, 7 g baking soda, 2 eggs at room temperature, 185 g buttermilk, 185 g Greek yogurt, 100 g peanut or sunflower oil, 1 teaspoon vanilla extract, 85 g unsweetened cocoa
- Pour in the water or coffee, and whisk slowly until the water has been well incorporated into the batter, which must be liquid enough to be poured into the cake pans without effort.175 ml boiling water or freshly brewed drip coffee
- Divide the batter into the two previously prepared cake pans and bake the cakes for 20-25 minutes.
- Remove the cake pans from the oven and let cool for a few minutes, then invert the cakes on a plate and let them cool completely.
- Proceed to assemble the cake with mascarpone frosting.
Tried this recipe?Let us know how it was!