
English: 
Hey everyone and welcome back to my channel.
Today I’m sharing with you a recipe for
how to make the ultimate chocolate cake.
It’s a rich and fudgey cake covered with
chocolate buttercream and topped with a decadent
chocolate ganache.
So if you would like to learn how to make
it then let’s get started.
First we’re going to combine the dry ingredients
together for the chocolate cake.
The cake flour, cocoa powder, and baking soda.
If you would like the full recipe for this
chocolate cake it will be listed in the information
box below as well as a printable version on
my website, just click the link on the screen
now.
Sieve the ingredients together into a medium
sized mixing bowl to remove any lumps and
give it a quick whisk so everything is evenly
combined.
Set the bowl to the side while we prepare
the wet ingredients.

English: 
Hey everyone and welcome back to my channel.
Today I’m sharing with you a recipe for
how to make the ultimate chocolate cake. It’s
a rich and fudgey cake covered with chocolate
buttercream and topped with a decadent chocolate
ganache. So if you would like to learn how
to make it then let’s get started.
First we’re going to combine the dry ingredients
together for the chocolate cake. The cake
flour, cocoa powder, and baking soda. If you
would like the full recipe for this chocolate
cake it will be listed in the information
box below as well as a printable version on
my website, just click the link on the screen
now. Sieve the ingredients together into a
medium sized mixing bowl to remove any lumps
and give it a quick whisk so everything is
evenly combined. Set the bowl to the side
while we prepare the wet ingredients.

English: 
In a larger mixing bowl place in softened
room temperature butter.
Make sure the butter is at room temperature
so it’s easier to mix, just remove it from
the fridge an hour or so before you need to
use it.
Measure out 2 cups of regular white sugar
and add to the mixing bowl with the softened
butter.
Use either a stand mixer, hand mixer or wooden
spoon to mix the butter and sugar together
until well combined.
This should only take a few minutes.
You don’t need to cream them together so
they are light a fluffy, you just don’t
want any lumps of butter.
When the butter and sugar are well combined
we’re going to add in the eggs.

English: 
In a larger mixing bowl place in softened
room temperature butter. Make sure the butter
is at room temperature so it’s easier to
mix, just remove it from the fridge an hour
or so before you need to use it. Measure out
2 cups of regular white sugar and add to the
mixing bowl with the softened butter. Use
either a stand mixer, hand mixer or wooden
spoon to mix the butter and sugar together
until well combined. This should only take
a few minutes. You don’t need to cream them
together so they are light a fluffy, you just
don’t want any lumps of butter.
When the butter and sugar are well combined
we’re going to add in the eggs. Crack in

English: 
Crack in three good quality medium sized free
range eggs, beating the mixture well between
each addition so it doesn’t separate.
In the comments below let me know what your
favourite flavour or type of cake is.
Chocolate cake is always a go to classic but
for me my ultimate favourite type of cake
would have to be cheesecake.
After adding the eggs pour in a splash of
good quality vanilla extract.
When working with chocolate flavoured baked
goods adding vanilla extract really rounds
out the chocolate flavour so don’t forget
to add it.
I trick I’ve learnt to get the cake super
fudgy is to use buttermilk instead of regular
milk, or plain natural yoghurt would work
too.
Just a tip if you don’t have any buttermilk
on hand you can make your own with just milk
and vinegar.
I’ll have the recipe for that in the information
box below.

English: 
three good quality medium sized free range
eggs, beating the mixture well between each
addition so it doesn’t separate.
In the comments below let me know what your
favourite flavour or type of cake is. Chocolate
cake is always a go to classic but for me
my ultimate favourite type of cake would have
to be cheesecake.
After adding the eggs pour in a splash of
good quality vanilla extract. When working
with chocolate flavoured baked goods adding
vanilla extract really rounds out the chocolate
flavour so don’t forget to add it.
I trick I’ve learnt to get the cake super
fudgy is to use buttermilk instead of regular
milk, or plain natural yoghurt would work
too. Just a tip if you don’t have any buttermilk
on hand you can make your own with just milk
and vinegar. I’ll have the recipe for that
in the information box below.

English: 
Add the butter milk to mixing bowl along with
a cup of strong hot coffee. The coffee helps
to deepen the flavour and also the colour
of the cake. Don’t worry about a strong
coffee flavour, you won’t be able to taste
it when the cake is baked.
Pour over the dry ingredients and using a
wooden spoon fold the batter together until
well combined. Be careful not to over mix
as this will result in a tough cake just fold
it together long enough that you don’t see
any flour. Pour the batter into a lined and
greased cake tin and place into a 160 celsius
or 320 fahrenheit preheated oven for about
an hour or until a skewer comes out clean.
Once the cake is baked remove it from the
oven and leave to cool for 10 minutes before
removing from the cake tin. Leave the cake
to cool completely before icing.
To make the chocolate cake more decadent,
I’m going to slice it in half and ice in

English: 
Add the butter milk to mixing bowl along with
a cup of strong hot coffee.
The coffee helps to deepen the flavour and
also the colour of the cake.
Don’t worry about a strong coffee flavour,
you won’t be able to taste it when the cake
is baked.
Pour over the dry ingredients and using a
wooden spoon fold the batter together until
well combined.
Be careful not to over mix as this will result
in a tough cake just fold it together long
enough that you don’t see any flour.
Pour the batter into a lined and greased cake
tin and place into a 160 celsius or 320 fahrenheit
preheated oven for about an hour or until
a skewer comes out clean.
Once the cake is baked remove it from the
oven and leave to cool for 10 minutes before
removing from the cake tin.
Leave the cake to cool completely before icing.
To make the chocolate cake more decadent,
I’m going to slice it in half and ice in

English: 
between the layers.
For this video I’ve also baked another cake
so in total I’ll have four layers.
Use a serrated knife to slice the top off
the cake so it is completely flat and slice
it through the middle.
The recipe for the chocolate buttercream will
be listed in the information box as well as
on my website.
I’ve also got a video on my channel for
how to make perfect buttercream where I explain
all of the tips and tricks of how to get it
light and super fluffy.
Place the first layer of chocolate cake onto
a cake stand and top with a scoop of buttercream.
Use a spatula to spread it out evenly before
topping with the next layer.
Use the spatula to cover the top and sides
of the cake, then switch to a cake scraper
to smooth the buttercream.
Place the cake into the fridge for about 30
minutes to an hour until the buttercream has

English: 
between the layers. For this video I’ve
also baked another cake so in total I’ll
have four layers. Use a serrated knife to
slice the top off the cake so it is completely
flat and slice it through the middle. The
recipe for the chocolate buttercream will
be listed in the information box as well as
on my website. I’ve also got a video on
my channel for how to make perfect buttercream
where I explain all of the tips and tricks
of how to get it light and super fluffy.
Place the first layer of chocolate cake onto
a cake stand and top with a scoop of buttercream.
Use a spatula to spread it out evenly before
topping with the next layer. Use the spatula
to cover the top and sides of the cake, then
switch to a cake scraper to smooth the buttercream.
Place the cake into the fridge for about 30
minutes to an hour until the buttercream has

English: 
set.
To make the chocolate ganache break up dark
chocolate and pour over hot cream. Leave for
5 minutes before stirring, then 10-15 minutes
for it to thicken. Once thickened pour the
ganache over the chocolate cake and use a
spatula to push it over the sides. Leave to
set before serving.
Slice the cake with a hot knife and serve.
Make sure to send me a photo if you make this
cake, just tag me on any of my social media
listed below and I might feature your photo
in my video next week. Thank you for watching,
I hope you enjoyed this recipe and I’ll
see you in my next video. Bye.

English: 
set.
To make the chocolate ganache break up dark
chocolate and pour over hot cream.
Leave for 5 minutes before stirring, then
10-15 minutes for it to thicken.
Once thickened pour the ganache over the chocolate
cake and use a spatula to push it over the
sides.
Leave to set before serving.
Slice the cake with a hot knife and serve.
Make sure to send me a photo if you make this
cake, just tag me on any of my social media
listed below and I might feature your photo
in my video next week.
Thank you for watching, I hope you enjoyed
this recipe and I’ll see you in my next
video.
Bye.
