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Pepper Steak and Rice

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A deep, dramatic chocolate cake with a tender, plush crumb and luxurious dark chocolate frosting, perfect for special occasions.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 28–33 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/4 cups (285 g) all-purpose flour
  • 3/4 cup (75 g) black cocoa powder
  • 2 tablespoons (12 g) Dutch-process cocoa powder
  • 1 3/4 cups (350 g) granulated sugar
  • 1 1/2 teaspoons (6 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) fine salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) neutral oil (canola or sunflower)
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) alcohol-free vanilla extract
  • 2 teaspoons (10 ml) white vinegar
  • 1 cup (240 ml) hot coffee or hot water
  • 1/2 to 1 teaspoon black gel food coloring (optional)
  • 12 oz (340 g) semi-sweet or dark chocolate, chopped
  • 1 cup (240 ml) heavy cream
  • 1 1/2 cups (340 g) unsalted butter, softened
  • 3 1/2 to 4 cups (420–480 g) powdered sugar
  • 1/2 cup (50 g) black cocoa powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons (10 ml) alcohol-free vanilla extract
  • 1–3 tablespoons (15–45 ml) milk or cream, as needed
  • 1/4 cup (60 ml) simple syrup (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans, line bottoms with parchment, and dust with cocoa powder.
  2. Whisk together flour, black cocoa, Dutch cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk buttermilk, oil, eggs, vanilla, and vinegar until smooth.
  4. Pour wet mixture into dry ingredients and whisk until no dry flour remains. Gradually add hot coffee or water while whisking gently. Add black gel food coloring if using.
  5. Divide batter evenly between pans. Bake 28–33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool cakes in pans for 10 minutes, then turn out onto a rack. Cool completely before frosting.
  7. For ganache, heat cream until steaming and pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. Cool to soft, spreadable consistency.
  8. Beat softened butter 2–3 minutes until creamy. Beat in cooled ganache, then powdered sugar, black cocoa, salt, and vanilla. Adjust consistency with milk/cream if needed.
  9. Level cake layers if needed. Brush with simple syrup if using. Spread frosting over first layer, add second layer, then frost top and sides. Chill 15 minutes and smooth for final finish.

Notes

  • For cupcakes, bake 16–19 minutes at 350°F (175°C) for 24 cupcakes.
  • For a 9×13-inch sheet cake, bake 35–42 minutes, start checking at 35.
  • Variations include mocha black velvet, black cherry, spiced velvet, or gluten-free version using 1:1 gluten-free flour blend.
  • Store frosted or unfrosted cake in refrigerator up to 5 days or freeze up to 2 months.
  • Use a long knife warmed under hot water for clean slices.
  • Adjust frosting thickness by chilling or adding powdered sugar/milk as needed.

Nutrition

Find it online: https://savorymomskitchen.com/pepper-steak-and-rice/