Pastry by Saloni

How to Make Moist Chocolate Cake
1 Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch (20 cm) round cake pans by greasing them thoroughly and lining the bottoms with baking paper. This ensures your cakes release easily after baking and maintain their perfect shape.
2 In a medium bowl, combine the milk with vinegar and let the mixture rest for about 5 minutes. During this time, the milk will curdle slightly, creating a natural buttermilk substitute that adds tenderness and a subtle tang to your cake.
3 Next, add the cane sugar, brown sugar, vegetable oil, and vanilla extract to the curdled milk. Whisk gently until the sugars dissolve and the mixture becomes smooth and uniform. Meanwhile, in a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute the dry ingredients and prevent lumps.
4 Slowly incorporate the dry mixture into the wet ingredients, whisking until you achieve a smooth, lump-free batter. Finally, pour in the freshly brewed coffee or boiling water and stir until fully combined. The hot liquid not only deepens the chocolate flavor but also contributes to the cake’s moist texture.
5 Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the surface springs back when gently pressed.
6 Once baked, allow the cakes to cool in their pans for 10 minutes to set, then carefully transfer them to a wire rack to cool completely. Cooling the cakes thoroughly before frosting ensures a smooth, even finish and prevents the frosting from melting.
How to Make Chocolate Buttercream Frosting
8 Begin by combining the sugar, water, and cocoa powder in a small saucepan. Warm the mixture over low heat, stirring occasionally until the sugar completely dissolves. This gentle heating creates a smooth chocolate syrup that forms the flavorful base of your frosting. Once fully dissolved, remove the saucepan from the heat and allow the syrup to cool to room temperature before proceeding.
9 In a separate mixing bowl, beat the butter using an electric mixer or paddle attachment for 2 to 3 minutes. This process aerates the butter, making it light, fluffy, and creamy—essential for a smooth frosting texture. Gradually add the cooled chocolate syrup in two to three portions, mixing thoroughly for about a minute after each addition to ensure full incorporation.
10 Next, add the vanilla extract, whipping cream, and a pinch of salt. Continue mixing until the frosting is smooth, glossy, and well blended. If necessary, gently fold the frosting with a spatula to even out the texture and release any trapped air bubbles. This step helps achieve a silky, spreadable consistency perfect for frosting your cake.
How to Assemble the Moist Chocolate Cake
12 Begin by placing one cake layer onto a cake stand or serving plate, ensuring it sits flat and stable. Scoop 5 to 6 generous portions of frosting onto the top and spread it evenly to create a smooth, uniform layer. To help hold the next layer in place, use a spoon or offset spatula to gently create a shallow well in the center of the frosting.
13 Carefully place the second cake layer on top, aligning it evenly with the first. Next, apply a thin layer of frosting—known as the crumb coat—over the entire cake. This thin layer seals in any loose crumbs, creating a clean surface for the final frosting application.
14 Chill the cake in the refrigerator for about 30 minutes to allow the crumb coat to set firmly. Once chilled, generously spread the remaining frosting over the cake, smoothing the surface with a spatula or cake scraper for a polished finish.
15 Finally, decorate the cake with sprinkles or toppings of your choice to add a festive touch. For the best flavor and texture, serve this cake at room temperature.