Swoonworthy chocolate cake recipes for your next celebration: How to celebrate your anniversary at home

If you’re wondering how to celebrate anniversary or any other occasion, the best thing is to bake a chocolate cake at home. Chocolate cakes are loved by all for their rich taste, and you can amp up the deliciousness with some rich and decadent frosting. Here are two swoon-worthy chocolate cake recipes that we recommend:

Chocolate Chip Banana Cake with Milk Chocolate Frosting

Ingredients:

For the cake:

• 215 gm flour
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large, ripe bananas
• 56 gm unsalted, melted butter
• 2 eggs
• 60 ml yoghurt
• 1 tsp vanilla extract
• 85 gm dark chocolate chips

For the frosting:

• 75 gm softened butter
• 2 tbsp cocoa powder
• 60 gm icing sugar
• ½ tsp vanilla extract
• 100 gm Dairy Milk chocolate, melted and cooled

Instructions:

• Preheat an oven to 176°C and line an 8x8 round cake tin with parchment paper. Leave about an inch of overhang on the sides.
• Whisk the dry ingredients together. You can also sift them to remove lumps.
• Mash the ripe bananas with a fork or in a food processor.
• Then add the sugar and butter, and whisk.
• Next incorporate the eggs, one at a time, followed by yoghurt.
• Once all the wet ingredients are blended well, slowly fold in the flour into them. Mix well.
• Lastly, add the chocolate chips and ensure they are mixed well and distributed evenly in the batter.
• Transfer the batter into the lined cake tin and bake for 40 to 45 minutes. Once done, let the cake cool down at room temperature.
• Beat the softened butter until pale and creamy, then add the rest of the ingredients and keep whisking. You will achieve a thick, glossy, and rich frosting that you can dollop and spread on top of the cooled cake with a spatula.

Triple Chocolate Cake

Ingredients:

For the cake:

• 219 gm flour
• 62 gm cocoa powder
• 350 gm granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 120 ml vegetable oil
• 2 eggs
• 240 ml room temperature buttermilk
• 240 ml freshly brewed coffee

For the chocolate buttercream:

• 282 gm softened, unsalted butter
• 420 gm icing sugar
• 65 gm cocoa powder
• 45-75 ml heavy cream
• ¼ tsp salt
• 1 tsp vanilla extract

Instructions:

• Preheat the oven to 177°C and grease two round 9-inch cake tins.
• Combine the dry ingredients first in a large bowl.
• In another bowl, combine the eggs with the rest of the wet ingredients. Make sure that the brewed coffee is at room temperature so the eggs don’t curdle.
• Once you have this mixture ready, fold in the flour and cocoa mixture in batches.
• You should have a smooth, pourable batter by the end of these steps. Transfer equally in the cake tins.
• Bake in the oven for 23 to 26 minutes. Check for doneness by inserting a toothpick or a wooden skewer. If it comes out clean, the cake is done. If not, let the cake stay in the oven for a few more minutes.
• Once the cakes are done, let them cool down completely in the tins.
• For the buttercream frosting, whisk the softened butter until pale and creamy, then add icing sugar; cocoa powder, vanilla extract, and salt.
• Slowly incorporate the heavy cream into this as well and continue to whisk.
• When the cakes are cold enough, slice a thin layer on the top of every cake so you have an even surface to spread the frosting over.
• Assemble the first layer by spreading the frosting evenly. Then place the other cake over it. Frost over and around the cake.
• Let the completed cake sit in the fridge for a couple of hours. You can decorate it with some more frosting or even crumble the thin cake layer over it.