Omni 18L Family - Chocolate Cake


  • 1 3/4 cup cake flour
  • 1 1/2 cup granulated sugar
  • 3/4 cup Dutch-process cocoa powder
  • 1 1/2 tsp Fine salt
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2/3 cup buttermilk
  • 1/2 cup canola oil
  • 2 tbsp vanilla extract
  • 2 eggs
  • 1/2 cup Maple syrup or simple sugar syrup
  • 4 3/4 cup Icing sugar
  • 1 1/4 cup unsalted butter
  • 3/4 cup Dutch-process cocoa powder
  • 6 tbsp heavy whipping cream
  • 2 tbsp vanilla extract
  • 2 1/4 tsp Fine salt
  • Grease a 9 -inch springform or round cake pans, and line the bottoms with parchment. Dust the sides with flour and tap out excess.
  • Add flour, sugar, cocoa powder, salt, baking soda, and baking powder into a large mixing bowl. Whisk all the ingredients together and then sift them into another bowl.
  • Combine buttermilk, oil, eggs, and vanilla extract in a separate bowl and use an electric mixer on low speed until the mixture becomes a homogenous liquid.
  • Once the liquid mixture is well-combined, add the dry ingredients to the wet, one large spoonful at a time. Mix only until ingredients are just combined. Do not overmix the batter, it creates a tougher texture cake in the end.
  • Once the batter mixture is incorporated, pour the batter into the prepared springform pans and spread it out evenly.
  • Select BAKE on your Omni. Set the temperature to 325°F, set time to 45 minutes. Press START. Place the cake pan on the cooking pan.
  • Once the toaster oven is preheated, insert the cooking pan at the Bake Level.
  • After the baking cycle is finished, check the cake with toothpick inserted in the middle comes out clean.
  • Remove the cake pan and cool it completely on the counter or a wire rack before removing from pan.
  • Once the cake is cooled, place the cake on the flat kitchen counter.
  • Use the paring knife to score the entire outside edge of the cake halfway up the side. Take the serrated knife and cut through the cake along the indentation made with the paring knife.
  • Use the knife to lift the top layer off the bottom layer. Brush each layer of cake with maple syrup. Put them aside.
  • Using a mixer, in a large bowl add icing sugar, butter, cocoa powder, heavy cream, vanilla extract, and the salt and gradually work up to high speed.
  • Once the frosting reaches a consistent color, stop the mixer, and use a spatula to scrape down the sides and bottom.
  • Mix again on high speed, scrape down one more time, and give one final high-speed mix.
  • Scoop frosting into a piping bag fitted with a tip or spread a small dollop of frosting on to your first layer cake then place the second layer cake on top.
  • Spread the frosting over the whole cake and decorate to your liking. Serve.
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