Sol Foods

Divine chocolate cake meets espresso buttercream, and just like that, a match was made in heaven.

The winning team, dynamic duo, one for the books. This is a combo you don’t want to miss out on.

This chocolate cake is a harmonious blend of rich, moist texture and deep, indulgent chocolate flavor.

Cake Recipe

Dry Ingredients :
1 + 3/4 cups all purpose flour
3/4 cups cocoa
1 + 3/4 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Wet Ingredients:

2 tsp vegetable oil
2 eggs
2 tsp vanilla
1 cup buttermilk
1 cup coffee

Directions:
1. Whisk all dry ingredients together
2. Whisk oil, eggs, vanilla, after combined add buttermilk.
3. Mix wet mixture into dry ingredients + add coffee
4. Mix until combined

This recipe makes 3 cake layers, in a 20cm pan. Bake for 25 minutes, on 180 degrees celsius (350 fahrenheit).

Buttercream Ingredients:
600g softened butter, unsalted
400g icing sugar
100g cocoa powder
30g instant coffee
1/2 tsp salt
300g dark chocolate

Directions:
1. Beat butter 2-3 min
2. Pour in sugar until fluffy
3. Sift in cocoa, coffee, salt
4. Add in melted chocolate
5. Blend until smooth

Check out those layers, and how we put everything together, over here!

✨ Chef’s tip: Make sure cake and frosting are completely cooled before assembling

Let us know what you think, and if you give this delicious cake a try!