This simple and easy recipe makes an irresistible simple moist chocolate cake. All you need are two bowls and a whisk. The light and airy texture of this cake mean you can be served on its own. Try whipped cream for a light dessert or with any of my frostings for a more indulgent affair.
In the stand mixer with the paddle attachment (or hand mixer) cream butter until light and fluffy.
Add salt, whipping cream and vanilla - mix a minute, until well combined
Now add the powdered sugar one cup at a time.
Once all the powdered sugar has been incorporated
Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
The cream in the mixture will whip and give you almost stiff peaks.
Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipeable. So whip until you have a stable whipped cream kinda light and fluffy frosting.
Assemble
Prepare simple syrup – cool completely before using.
If desired place the remaining frosting in a piping bag and pipe swirls or borders on the cake.
Recipe Notes
Other pan suggestions
If you don't want to make a layer cake like this,
You can make this into a 9 x 13-inch sheet cake - a 'Moist Chocolate Sheet Cake'.
You can also pour the batter into a well-greased and dusted bundt pan for a 'Moist Chocolate Bundt Cake'.
This recipe can also be baked into 24 beautiful simple moist chocolate cupcakes
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you