Purple Ribbon Chocolate Cake
A classic, prize-winning chocolate cake with a tender, moist crumb and deep chocolate flavor. This recipe uses both white and brown sugar for complexity and relies on a simple melted chocolate base for its rich taste.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 376 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 cupall-purpose flour
- 1 tspbaking soda
- 0.5 tspsalt
- 85 gunsweetened chocolate, finely chopped
- 0.5 cupboiling water
- 0.5 cupvegetable shortening, at room temperature
- 1 cupgranulated sugar
- 1 cuplight brown sugar, packed
- 2 pcslarge egg, at room temperature
- 1 tspvanilla extract
- 0.67 cupbuttermilk, at room temperature
Equipment
8-inch round cake pans · spatula · wire rack · electric mixer · mixing bowls · whisk · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
About 5 min
Cook’s note: For easy cake removal, you can also line the bottom of the pans with parchment paper after greasing.
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
About 2 min
- 3
In a separate small, heatproof bowl, combine the chopped unsweetened chocolate with the boiling water.
About 1 min
- 4
Stir the chocolate mixture until the chocolate is completely melted and smooth, then set aside to cool slightly.
About 2 min
- 5
In a large bowl with an electric mixer, beat the vegetable shortening on medium speed until creamy.
About 2 min
- 6
Add the granulated sugar and packed light brown sugar, and continue to beat for 3-5 minutes until light and fluffy.
About 4 min
Cook’s note: Scrape down the sides of the bowl halfway through to ensure everything is evenly incorporated.
- 7
Add the eggs one at a time, mixing well after each addition until fully combined.
About 2 min
- 8
Mix in the vanilla extract and the cooled chocolate mixture until just blended.
About 1 min
- 9
On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture.
About 3 min
Cook’s note: This method helps prevent the batter from splitting and develops a tender crumb.
- 10
Mix only until the last streaks of flour disappear; do not overmix the batter.
About 1 min
- 11
Pour the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
About 2 min
- 12
Bake for 30-35 minutes, until a wooden skewer inserted into the center of the cakes comes out clean.
About 35 min
- 13
Let the cakes cool in their pans on a wire rack for 15 minutes.
- 14
Carefully invert the cakes onto the wire rack, remove the pans, and let them cool completely before frosting.
About 2 min
Cook’s note: Ensuring the cakes are fully cool prevents the frosting from melting.
Per serving
Nutrition
- Calories
- 376kcal
- Protein
- 4.6g
- Carbs
- 56.6g
- Fat
- 14.9g
- Fibre
- 1.7g
- Sugar
- 38.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the frosted cake in an airtight container in the refrigerator.
Best served at room temperature; remove from the refrigerator 30-60 minutes before serving.
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