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Decadent Chocolate Cake Recipe with Easy Umami Miso Frosting

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A rich and moist chocolate cake with a unique umami miso frosting that balances sweet and savory flavors, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk or dairy-free alternative
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons white miso paste
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk well to distribute evenly.
  3. In a separate bowl, beat the eggs with sugar until slightly fluffy. Add milk, vegetable oil, and vanilla extract. Whisk until combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed until smooth.
  5. Slowly pour in the boiling water while mixing on low. The batter will thin out; this is normal.
  6. Divide the batter evenly between the prepared pans. Tap the pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to cooling racks to cool completely.
  9. To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar on low speed.
  10. Add white miso paste, vanilla extract, and heavy cream to the butter mixture. Beat until fluffy and smooth.
  11. Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
  12. Add the second cake layer and frost the top and sides of the cake. Smooth or create swirls as desired.
  13. Chill the cake for at least 30 minutes to set the frosting before serving.

Notes

Use white miso paste for a mild, balanced umami flavor. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend. For dairy-free frosting, use vegan margarine and coconut cream. Chill the cake before slicing for clean cuts. If frosting is too thick, add more cream; if too thin, add powdered sugar. Overmixed frosting can be firmed up by chilling.

Nutrition

Keywords: chocolate cake, umami miso frosting, easy chocolate cake, moist chocolate cake, unique frosting, potluck dessert, gluten-free option, vegan option

Find it online: https://chrisfeasts.com/decadent-chocolate-cake-recipe-with-easy-umami-miso-frosting-tutorial/