Oh-So-Velvety Chocolate Cake

Nobody will get tired of chocolate I reckon...at least I don't. Chocolate sauce, chocolate shake, chocolate chip cookies, chocolate muffin..and of course chocolate cakes! This is a very simple chocolate cake recipe and for me the best chocolate cake is the one that uses buttermilk...it makes a lot of difference particularly in terms of structure and texture. Chocolate cake with buttermilk as one of its main ingredients will be very velvety....the kind of texture that red velvet cake has. The buttermilk reacts with leavening agent, in this case baking soda , to produce carbon dioxide and making the cake so light and fluffy. This could be your basic chocolate cake recipe in making a birthday cake or other iced cake for any occasion.

Ingredients:
1 1/3 cups of cake flour
2/3 cup good cocoa powder
1 tsp baking soda
1 cup caster sugar
2 eggs
1 cup buttermilk
125gm butter, softened
1.5 tsp vanilla essence
250 ml whipping cream, whipped with 1 tablespoon of sugar

Instructions:

1. Preheat the oven to 180C or 160C for fan forced. Brush a 9inch ring tin with melted butter.
2. Sift flour, cocoa and baking soda into a large mixing bowl. Add in the sugar and stir to combine. Make a well in the center.
3. In a medium bowl, combine the eggs, buttermilk & vanilla and lightly whisk. Add into the center of the flour mixture. Using a handheld mixer or a stand mixer, beat for 30 seconds on medium speed. Add the soft butter and beat for another 30 seconds on medium speed. Gradually increase to high speed and beat for about 3 minutes or until the batter becomes very smooth and free of any lumps.
4. Pour the mixture into the prepared pan. Bake for 35 minutes or until a cake tester inserted into the center of the cake comes out clean.
5. Cool completely on wire rack before spreading the whipped cream.