Everyone needs a go-to recipe for chocolate cake. Something they come back to time and time again. This recipe is my go-to recipe. I use this every time I want (more like need) to make a chocolate cake, and it translates perfectly into cupcakes as well. It’s full of chocolate flavor and is super moist, thanks to the addition of oil as opposed to butter.
As for the frosting- omg. SO good! The frosting is a Nando’s copycat, developed by none other than the very talented Maham Alavi (her recipe can be found here). Her recipe is perfect, and all I’ve done is adapt the technique a bit. The ingredients and their proportions are spot-on, and they result in perfectly balanced and smooth frosting. This frosting is so delicious and adaptable, that it even goes amazingly well with vanilla cake and cupcakes.
(Also, please excuse the “rustic” appearance of the cake. I cannot for the life of me frost a smooth cake.)
Chocolate Cake with Chocolate Malt Frosting
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup hot coffee
- 1 cup neutral flavored oil
- 1 cup milk, whole or reduced fat
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- ½ cup unsweetened cocoa powder
- ¾ cup heavy whipping cream
- ½ cup chocolate malted milk powder
- 3 cups powdered sugar
Preheat oven to 325°F and set aside two greased 8-inch square baking pans or 9-inch round baking pans.
In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate bowl, whisk together coffee, oil, milk, vanilla, and egg.
Add liquid ingredients to flour mixture, and whisk until thoroughly combined. Transfer batter to prepared baking pans and bake until an inserted toothpick near the center comes out clean, about 30 to 40 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
In a large bowl, whisk butter, cream cheese, and cocoa powder over low speed until combined. Increase speed to medium high and whisk until smooth.
In a separate small bowl, whisk together cream and malted milk powder. Slowly add it to the butter mixture, and beat until thoroughly combined. Scrape down the sides of the bowl as needed.
Gradually add powdered sugar, beating on low speed, until incorporated. Increase speed to high and whip until light and fluffy, about 3 minutes.
Frost the cooled cake as desired.
Recipe can be adapted to bake cupcakes (will produce about 30 cupcakes). It will take 18-22 minutes to bake.