Super easy Chocolate Cake with Silky Buttercream Frosting

* The most ideal result can be obtained when using the metric system.

1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml

{Moist chocolate cake ingredients}

• 120 ml(1/2cup) milk + 1/2 Tbsp vinegar
• 125 g (1 cup) all purpose flour
• 27 g (1/4 cup)cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 180 g (1 cup minus 1 Tbsp) granulated sugar
• 1/4 tsp salt
• 1 large egg
• 60 ml(54g)(1/4 cup) vegetable oil
• 120 ml(1/2 cup) hot coffee = 120 ml hot water + 1 tsp instant coffee
• or 120 ml(1/2 cup) boiling water
• 1 tsp vanilla extract (optional)

{2x recipe} *It is recommended to bake in two or more tins.

• 240 ml(1 cup) milk + 1 Tbsp vinegar
• 250 g (2 cup) all purpose flour
• 55 g (1/2 cup)cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 360 g (2 cup minus 2 Tbsp) granulated sugar
• 1/2 tsp salt
• 2 large eggs
• 120 ml(108g)(1/2 cup) vegetable oil
• 240 ml(1 cup) hot coffee = 240 ml hot water + 2 tsp instant coffee
• or 240 ml(1 cup) boiling water
• 2 tsp vanilla extract (optional)

Recipe based on pan size

{1x recipe}

• 15 cm * 7 cm (6" * 2.75") X 1 tin = You can get three layers.
• 18 cm(7") X 1 tin = You can get two layers.
• 20~22 cm(8"~9")X 1 tin = You can get 1 layer.

{2x recipe} *it is recommended to bake in two or more tins.

• 18 cm(7") X 3 tins
• 20~22 cm(8"~9") X 2 tins

*Please adjust the baking time.

{Silky chocolate buttercream}

• 115 g (1 cup + 1.5 Tbsp) granulated sugar
• 55 g (55 ml) water
• 28 g (1/4 cup) cocoa powder
• 280 g (1+ 1/4cup) unsalted butter
• 1 tsp vanilla extract (optional)

{1.5x buttercream recipe}

• 230 g (2 cup + 3 Tbsp) granulated sugar
• 110 g (55 ml) water
• 56 g (1/2 cup) cocoa powder
• 280 g (1+ 1/4cup) unsalted butter
• 2 tsp vanilla extract (optional)

Buttercream required according to cake size

{1x recipe}

• 15cm(6") 3 layers
• 18cm(7") 2 layers
• 20~22cm(8"~9") 1 layer

{1.5x recipe}

• 18cm(7") 3 layers
• 20~22 cm(8"~9") 2 layers