Butter and Oil Based Chocolate Cake -

This Butter & Oil Based Chocolate Cake is an indulgent dessert that combines the richness of butter and oil to create a moist, fluffy cake. It’s a perfect choice for any celebration, or simply to enjoy with a cup of coffee. This cake recipe is straightforward, making it an ideal baking project for both novice and experienced bakers alike. With its delightful chocolate flavor and impeccable texture, this recipe will leave you wanting seconds.

Why You Will Love This Recipe

This cake stands out not only for its delicious taste but also for its perfect texture. The combination of unsalted butter and vegetable oil results in a tender crumb that is moist but not heavy. The unsweetened cocoa powder adds a deep chocolate flavor that is balanced by the sweetness of the granulated and brown sugars. The addition of buttermilk gives a slight tang and helps in creating a rich cake that isn’t overly sweet. Plus, it can be easily dressed up with frosting or enjoyed plain, making it versatile for any occasion.

Pro Tips for Making Butter & Oil Based Chocolate Cake

Make sure to sift the dry ingredients together. This not only helps to incorporate air, making the cake lighter but also prevents clumps in the cocoa powder.
Using hot water or brewed coffee helps to bloom the cocoa powder, which enhances the chocolate flavor of the cake.
Let the cake cool completely in the pan before frosting to avoid melting your icing.
For a richer flavor, consider adding chocolate chips to the batter before baking.
This cake is perfect for experimenting with different frostings. A simple buttercream, cream cheese frosting, or ganache would complement it beautifully.

Ingredients

Below are the ingredients needed to make this delectable Butter & Oil Based Chocolate Cake:

1 cup (125g) all-purpose flour
1 cup (45g) unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup (100g) granulated sugar
1 cup (100g) brown sugar
1/2 cup (57g) unsalted butter, melted
1/4 cup (60ml) vegetable oil
1/2 cup (120ml) buttermilk
1/4 cup (60ml) hot water or hot brewed coffee
2 large eggs
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. This will prevent the cake from sticking and allow for an easy release after baking.

Step 2: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting ensures that all dry ingredients are evenly mixed and helps to aerate the flour.

Step 3: In a separate bowl, whisk together the melted butter, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk until the mixture is smooth and well combined. This can be done using a hand whisk or a stand mixer on low speed.

Step 4: Gradually add the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing, which can lead to a dense cake.

Step 5: Add the hot water or coffee to the mixture and stir until combined. The batter will be somewhat runny, which is expected and ideal for ensuring a moist cake.

Step 6: Pour the batter into the prepared cake pan. Use a spatula to smooth out the top for an even bake.

Step 7: Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can dry out the cake.

Step 8: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before frosting or serving.

FAQs

Can I use a different type of flour in this recipe?

Although all-purpose flour gives the best results, you could experiment with cake flour for a lighter texture. However, whole wheat or gluten-free flours might require adjustments to the recipe to achieve the desired texture and flavor.

How can I ensure my cake doesn’t stick to the pan?

Greasing the pan and lining it with parchment paper are effective methods to ensure the cake releases easily. Additionally, allowing the cake to cool slightly in the pan before transferring it can help prevent sticking.

Can I replace the buttermilk with another ingredient?

Yes, if you don’t have buttermilk, you can create a substitute by adding one tablespoon of vinegar or lemon juice to milk, letting it sit for five minutes before using it. This will mimic the acidity of buttermilk.

What can I use to frost this chocolate cake?

This cake pairs well with many types of frostings. Popular choices include buttercream icing, cream cheese frosting, or a simple dusting of powdered sugar. For a richer experience, consider a chocolate ganache.

How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to three days or refrigerate it for up to a week. You can also freeze slices for up to three months; just ensure they’re well-wrapped to prevent freezer burn.

Conclusion

This Butter & Oil Based Chocolate Cake is a perfect balance of richness and moistness, making it a standout dessert for any occasion. With simple ingredients and easy steps, this cake will surely impress anyone lucky enough to enjoy a slice. Whether accompanied by a scoop of ice cream or served plain, it is bound to be a crowd-pleaser. Happy baking!