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Chocolate cake is a classic dessert beloved by many. Its rich flavor and moist texture make it a favorite for celebrations, special occasions, or just because you want a delicious treat. In this comprehensive guide, we’ll walk you through the process of making a chocolate cake from scratch, ensuring you achieve bakery-quality results every time.
Chocolate Cake Ingredients
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Frosting
- 1 cup (230g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup (60ml) heavy cream
Tools Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
- Cake stand or plate
Chocolate Cake Preparation
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that it reaches the right temperature by the time you’re ready to bake.
Prepare the Cake Pans
Grease two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper and then grease the parchment paper. Dust the pans lightly with flour and tap out any excess.
Making the Chocolate Cake Batter
Combine the Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting helps to eliminate any lumps and ensures that the ingredients are well combined.
Mix the Wet Ingredients
In another bowl, beat the eggs using an electric mixer on medium speed until they are light and frothy. Add the milk, vegetable oil, and vanilla extract to the eggs and mix until well combined.
Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed to ensure that everything is mixed evenly.
Add Boiling Water
With the mixer on low speed, slowly add the boiling water to the batter. The batter will be thin, but this is normal. Continue mixing until the batter is smooth and well combined.
Baking the Chocolate Cake
Pour the Batter into Pans
Divide the batter evenly between the prepared cake pans. Use a spatula to spread the batter out evenly in the pans.
Bake
Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Avoid opening the oven door frequently to maintain a consistent temperature.
Cool the Cakes
Once the cakes are done, remove them from the oven and let them cool in the pans for about 10 minutes. Then, run a knife around the edges of the pans to loosen the cakes, and turn them out onto a cooling rack. Peel off the parchment paper and let the cakes cool completely.
Making the Frosting
Beat the Butter
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it is creamy and smooth.
Add the Dry Ingredients
Gradually add the powdered sugar, cocoa powder, and salt to the butter, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
Add the Wet Ingredients
Add the vanilla extract and heavy cream to the mixture, and beat on high speed for about 3 minutes until the frosting is light and fluffy. If the frosting is too thick, add more cream a tablespoon at a time until you reach the desired consistency.
Assembling the Chocolate Cake
Level the Cakes
If the cakes have domed tops, use a serrated knife to level them. This will help ensure that the layers stack evenly.
Apply the Frosting
Place one cake layer on a cake stand or plate. Spread a generous amount of frosting on top of the first layer. Place the second cake layer on top and press down lightly. Spread a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate the cake for about 30 minutes to set the crumb coat.
Final Frosting
Apply the remaining frosting to the cake, spreading it evenly over the top and sides using an offset spatula. Decorate the cake as desired with additional frosting, sprinkles, or chocolate shavings.
Tips for Success
Use Room Temperature Ingredients
Ensure that your eggs and milk are at room temperature before mixing. This helps to create a smoother batter and promotes even baking.
Don’t Overmix
Mix the batter just until the ingredients are combined. Overmixing can result in a dense cake.
Check for Doneness
Use a toothpick to check if the cake is done. If it comes out clean or with a few moist crumbs, the cake is ready.
Let the Cake Cool Completely
Ensure that the cake layers are completely cool before frosting. If they are even slightly warm, the frosting will melt and become runny.
Store Properly
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, let the cake sit at room temperature for about 30 minutes before serving to allow the frosting to soften.
Variations and Add-Ins
Chocolate Ganache
For an extra decadent cake, you can make a chocolate ganache to pour over the frosting. Simply heat 1 cup (240ml) of heavy cream until it just begins to simmer, then pour it over 8 ounces (230g) of chopped dark chocolate. Let it sit for a few minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the frosted cake.
Fruit Fillings
Add a layer of fruit preserves or fresh fruit between the cake layers for added flavor and texture. Strawberries, raspberries, and cherries pair wonderfully with chocolate.
Nuts and Crunch
Fold in some chopped nuts, like walnuts or pecans, into the batter for added crunch. You can also sprinkle some on top of the frosting.
Flavored Frosting
Experiment with different frosting flavors. For a mocha twist, add 1-2 teaspoons of instant coffee granules dissolved in a tablespoon of hot water to the frosting. For a hint of mint, add a few drops of peppermint extract.
Conclusion
Making a chocolate cake from scratch is a rewarding experience that yields a delicious result. By following this step-by-step guide, you can create a rich and moist chocolate cake that will impress your family and friends. Whether you stick to the classic recipe or experiment with different flavors and add-ins, the process is sure to be a delightful adventure in baking. Enjoy your homemade chocolate cake!