This cake will make you forget about your ex (favorite chocolate cakes) because hot damn 🔥 Seriously though, it is a whole other experience. You know I don’t overpromise and under deliver - try this cake, you won’t regret it 🤤 🍫
Servings: 12-14
Cake ingredients:
- 2 cups all purpose flour (260g)
- 1 1/2 sugar (330g)
- 2/3 cup cocoa powder (65g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2/3 cup vegetable oil (120g)
- 1 cup milk (240g)
- 1/2 cup Ovaltine chocolate powder (50g)
- 2 tsp instant coffee
- 1/2 cup boiling water (120g)
- 1/2 cup sour cream (120g)
Chocolate cream cheese frosting (room temp ingredients)
- 1/2 cup unsalted butter (113g)
- 8oz cream cheese (226g)
- 3 cups powdered sugar (360g)
- 1/2 cup cocoa powder (50g)
- 2 tbsp ovaltine chocolate powder
Method:
- Pre-heat your oven to 350F, and line 2 9” cake pans with parchment paper and butter
- In a large bowl, whisk together all the dry ingredients except ovaltine
- In a cup, mix the milk with Ovaltine
- Add the egg, oil and ovaltine milk to the cake mixture. Whisk until combined
- In a separate cup, mix the boiling water with instant coffee, and then whisk into the cake mixture
- Lastly, fold in the sour cream to bring it all together. Don’t over mix
- Divide the batter into 2 pans and bake for 25-30 min (baking time can vary, check after 25 min with a toothpick, should have moist crumbs attached)
- Cool cakes on a wire rack
- For the frosting, beat the butter and cream cheese until creamy, then add cocoa, ovaltine and mix. Add sugar 1 cup at a time and whisk at high speed until light and silky
- Once the cakes are cooled, trim off the tops, divide into 2 halves each, and layer with the frosting. Refrigerate for 1-2 hours
- Enjoy!!
#chocolate #chocolatecake #chocolatemaltcake #chocolatecakerecipe
Servings: 12-14
Cake ingredients:
- 2 cups all purpose flour (260g)
- 1 1/2 sugar (330g)
- 2/3 cup cocoa powder (65g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2/3 cup vegetable oil (120g)
- 1 cup milk (240g)
- 1/2 cup Ovaltine chocolate powder (50g)
- 2 tsp instant coffee
- 1/2 cup boiling water (120g)
- 1/2 cup sour cream (120g)
Chocolate cream cheese frosting (room temp ingredients)
- 1/2 cup unsalted butter (113g)
- 8oz cream cheese (226g)
- 3 cups powdered sugar (360g)
- 1/2 cup cocoa powder (50g)
- 2 tbsp ovaltine chocolate powder
Method:
- Pre-heat your oven to 350F, and line 2 9” cake pans with parchment paper and butter
- In a large bowl, whisk together all the dry ingredients except ovaltine
- In a cup, mix the milk with Ovaltine
- Add the egg, oil and ovaltine milk to the cake mixture. Whisk until combined
- In a separate cup, mix the boiling water with instant coffee, and then whisk into the cake mixture
- Lastly, fold in the sour cream to bring it all together. Don’t over mix
- Divide the batter into 2 pans and bake for 25-30 min (baking time can vary, check after 25 min with a toothpick, should have moist crumbs attached)
- Cool cakes on a wire rack
- For the frosting, beat the butter and cream cheese until creamy, then add cocoa, ovaltine and mix. Add sugar 1 cup at a time and whisk at high speed until light and silky
- Once the cakes are cooled, trim off the tops, divide into 2 halves each, and layer with the frosting. Refrigerate for 1-2 hours
- Enjoy!!
#chocolate #chocolatecake #chocolatemaltcake #chocolatecakerecipe
Chill Day - LAKEY INSPIRED
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