Homemade Chocolate Buttercream Cake

*When measuring metric units, you get the most ideal results.

*** Ingredients****

1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml

[For chocolate cake without eggs] * 15 cm(6 inch) round pan

• 150 g (1 1/3 cup) cake flour
• 150 g (3/4 cup) granulated sugar
• 30 g(4 Tbsp) unsweetened cocoa powder
• 10 g(2 + 1/2 tsp) baking powder
• 1/4 tsp salt
• 220 ml milk(hot) + 2 tsp instant coffee
• 80 ml (1/3 cup, 75 g) vegetable oil
• 1 tsp vanilla extract

*350°F (180°C) | bake for 10 mins

and then

320°F (160°C) | bake for about 30~35 mins

*Poke the cake with a skewer and test if the baking is complete.

[For dark chocolate buttercream]

• 70 g (1/4 cup + 3 Tbsp) milk
• 70 g (1/4 cup + 2 Tbsp) granulated sugar
• 50 g (2 and 1/2 Tbsp) corn syrup
• 350 g (1 and 1/2 cup + 1 Tbsp) unsalted butter(soften)

*Must be soft but not too soft (not pomade concentration)

• 140 g dark chocolate(55%)

[For Dark chocolate ganache]

• 30 g dark chocolate(55 %)
• 20 g (20 ml) milk(warm)
• 5 g (1 tsp)unsalted butter(soften)

[Sugar syrup]

• 15 g (1 and 1/2 Tbsp) granulated sugar
• 30 g (2 Tbsp) hot water

*Dissolve the sugar completely. Then cool and use.

[Conversion according to cake size]

*When making a cake of the same height

For a 7-inch(18cm) cake, multiply all ingredients by 1.4.

For an 8-inch(20cm) cake, multiply all ingredients by 1.8.

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