Decadent Swans Cake Flour Chocolate Cake
A delicious chocolate cake baked with Swans Cake Flour offers a soft texture and tasty flavor. It makes an excellent choice for parties or a relaxing dessert evening. The cake is topped with a shiny chocolate ganache, creating an ultimate indulgence.
Equipment
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Two 8-inch round cake pans
- Cooling rack
- Spatula
Ingredients
- 1 ¾ cups Swans Cake Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup hot water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, sift together Swans Cake Flour, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together sugar, eggs, buttermilk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture. Stir until just combined.
- Slowly mix in the hot water until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with your favorite chocolate ganache or buttercream before serving.
Notes
Want a richer chocolate taste? Swap regular cocoa powder for Dutch-processed. It makes the cake taste smoother and more intense with chocolate flavor. If you'd rather bake a single layer, use a 9-inch round pan and reduce baking time slightly. Don't overmix the batter for the softest texture. Let the layers cool thoroughly before frosting to stop the ganache from melting rapidly.