Baking Tips For This Chocolate Cake Recipe:
I like to use the convenient Evenbake Cake Strips when I do a layered cake to be sure the layers bake up evenly and flat. I totally want to try this recipe for a special occasion as a double-layered chocolate cake with the chocolate buttercream frosting and maybe some mini chocolate chips pressed into the sides. Yum!
Homemade Chocolate Cake With A Story
My friend Suzanne served in the Peace Corps for two years in Kenya in the late Eighties. The Peace Corps at that time published a recipe book for their volunteers that provided a recipe for how to make chocolate cake. It was special in that one could mix it in one pot, use vegetable oil, which was more readily available than butter, and cook in the same pot over a charcoal brazier.
Suzanne perfected the recipe, especially for cooking over the brazier, and since she had the only home for miles around with a cement floor, a tin roof, and good water, she would often play hostess to nearby volunteers and serve them this chocolate cake .
Once Suzanne returned to the States, she then spent months of trial and error, and several burnt chocolate cakes, to adjust the recipe for the best chocolate cake . It is now her family’s favorite cake, which they dub “Kenya Cake”. A rich, easy to make chocolate cake, with a great history. Thanks so much Suzanne!
- 3 cups all purpose flour
- 1 ½ tsp salt
- 1 ½ tsp baking soda
- 2 2/3 cups sugar
- 1 cup + 2 Tbsp unsweetened natural cocoa
- 1 cup + 2 Tbsp water
- 1 cup + 2 Tbsp canola oil
- 5 large or 4 extra large/jumbo eggs
- ¾ cup water
- 1 box powdered sugar
- 3/4 cup cocoa
- A flavoring liquid
- 1 1/2 cup butter – firm, not cold, not too soft
Frosting : Chocolate Buttercream Frosting
To make chocolate buttercream frosting, make sure the butter is soft yet cold enough to hold shape. To check, press down the block of butter, it must dent easily, yet hold shape without being too soft.
Add it to a large mixing bowl or a stand mixer bowl. Begin to beat until soft and fluffy. You can also do this with a whisk but takes time. Sift cocoa and powdered sugar directly to the butter. Pour vanilla and 2 tbsps milk or whipping cream. Mix them up lightly firstly so it wont mess up the counter.
Beat until smooth, fluffy and light. I should be of spreading consistency. If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good smooth and spreadable consistency. Do not overbeat to the extent butter begins to melt. If required you can keep it in the fridge for a while.
To spread the buttercream frosting, just add the frosting over the centre of the cake.
Using a spatula, begin to spread it all over evenly.
Then finish off on the sides and drizzle sprinkles. Pull off the parchment papers gently.
Slice the eggless cake with a sharp knife.
Frosting 3: Simply melt ¾ cup semi-sweet chocolate chips with 2 tbsps of milk or whipping cream. You can do it in microwave for 1 minute, stirring every 20 to 30 seconds or on stove top.
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Best Ever Chocolate Cake
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Chocolate Cake is a deliciously decadent dessert that has been a staple on our table for as long as I can remember! This easy recipe makes a rich and delicious cake that is perfectly tender and moist.
Remember Grammas famous chocolate cake recipe that brought the whole family to the table after Sunday dinner? Or sold at a church bake sale? Or was enjoyed with a fresh, cold glass of lemonade on a hot summers day? Hersheys famous chocolate cake recipe is one Ive enjoyed pretty much my entire life. Simple. Delicious. Perfect.
Enjoy this easy to make chocolate cake anytime you feel an urge for something rich and sinfully divine!
The Best Homemade Chocolate Cake Recipe
Published by Lauren on
Looking for the most delicious homemade chocolate cake recipe? You are in luck! This homemade chocolate cake is chocolate cake perfection! This best chocolate cake recipe it is super easy to make and results in the perfect from scratch chocolate cake recipe every time.
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Enter The Depression Cake
I remembered reading about a style of cake known as a Depression Cake. Not depression as in a negative emotional state, but depression as in Great Depression. No milk, no butter, no eggs and no fancy electric mixer needed.
I found a recipe and made a few changes this wasnt The Great Depression after all.
The main change was substituting coffee for half of the water in the recipe. Coffee gives a richer deeper flavour to chocolate cakes but you cant taste any trace of the coffee in the finished cake at all you wouldnt even know it was there.
Essentially, you mix together the dry ingredients and then add the vinegar, vanilla and oil. Using a fork, you mix all this together until it is well combined. Its like a dry crumbly pastry dough at this stage. To be honest, it looked a lot like soil actually.
Then you add the cold water and coffee and mix vigorously. Mix, mix, mix. Get those arm muscles into it. Its actually not too hard to get the bake batter to a good lump-free consistency .
Simple Chocolate Cake Batter
Into the spring form tin and pop into the oven. One bonus of so little baking equipment was that cleaning up was a breeze.
The smell of chocolate cake baking filled the house. Mouths were watering. Hungry family members made tentative forays in the kitchen to check on the progress of the cake and calculate when their first slice would be served.
And the taste? Absolutely fabulous!
The cake had a rich, deep chocolatey flavour and was quite light and fluffy.
How To Tell If A Cake Is Done
There are a couple ways to check if your cake is done baking. The easiest test is to insert a toothpick into the center of your cake. If it comes out clean , your cakes are done.
You can also lightly press down on the cake with your finger. If the cake springs back, its done. If your finger indents the cake, it needs more time.
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How To Make Ahead And Store The Homemade Chocolate Cake:
Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a gallon zip-top freezer bag. Freeze the cake layers for up to one month.
To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.
Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.
Make Ahead And Freezing Instructions:
The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three month. Cakes can be frosted while frozen.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before youre ready to frost your cake to allow it to come to room temperature.
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Best Chocolate Fudge Frosting
This recipe uses another favorite chocolate frosting that is super fudgy. What makes it so good and fudgy? Melted Butter!
Besides the melted butter, this frosting has the other usual subjects: powdered sugar, cocoa, salt and vanilla.
It also uses milk to thin it and it is important you use whole milk and not heavy cream. Heavy Whipping Cream will make it too gloppy to spread.
The most important tip about the frosting is that, because it starts with melted butter, you have to make it right before you use it. It will start to harden after a little bit, so have the cakes all ready to frost BEFORE making the frosting, and itll spread just fine.
How To Make From Scratch Chocolate Cake
Preheat oven to 350 degrees. Line cupcake tin with paper liners.
Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
In a separate bowl add the eggs, whole milk, oil, and vanilla.
Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
Mix the wet ingredients with the dry ingredients together until fully incorporated.
Beat for 3 minutes on medium.
Slowly add the boiling water starting with a small amount then pour in the remaining boiling water. The batter may be a little runny that is ok.
Pour batter into a 9×13 pan or 2 8 inch round cake pans. Bake at 350 for 20-25 minutes if using a baking dish.
Remove from the oven allowing to cool for 10 minutes.
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Mixing Dry & Wet Ingredients
6. Pour 1 cup water .
7. Pour 1/3 cup oil . I have used organic virgin coconut oil. Do use some light oil otherwise the cake may smell oily.
8. Next add 1 tablespoon vanilla extract. Yes this cake needs more vanilla than the other recipes. However if you prefer less you may use only half of it.
9. Add 1 tablespoon freshly squeezed lemon juice or vinegar. Make sure you use good quality vinegar. I have used organic apple cider vinegar.
10. Mix all these well gently with a whisk or a spatula just until well combined.
11. You will notice that the cake batter begins to bubble up. The acidic ingredient vinegar or lemon juice begins to react with the baking soda. Do not over mix at this stage, it may make the cake dense.
The Best Homemade Chocolate Cake
If you are looking for an awesome Homemade Chocolate Cake Recipe then this is it! The best Chocolate Cake recipe is a perfect rich chocolate cake recipe is one that I think everyone needs to have in their recipe collection. A chocolate cake that will wow everyone anytime you make it but is simple enough that you can make it anytime you want to. This easy from scratch chocolate cake recipe is the only one I make and I have made it for years and gotten compliments every single time.
This from scratch chocolate cake recipe is perfectly moist, perfectly fudgy and is seriously the best chocolate cake recipe ever. I love making homemade cakes because they are always so much better then anything you get in the store. But I also know baking from scratch can be a scary thought, so I made this cake recipe to be perfect for everyone. This easy chocolate cake recipe is perfect for everyone from the beginning baker to the experienced.
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How To Make Easy Chocolate Cake Recipe From Scratch
Chocolate Cake Topping Tips:
Since this chocolate cake is so moist and flavorful, you can definitely get away with no toppings at all. However, if you are going to go with some sort of topping, chocolate buttercream frosting or whipped cream are definitely yummy options!
If you decide to go the frosting route, we find it really tasty if you warm up the frosting in the microwave for 15 seconds, then pour it over the top of the cake! Try it out!
If you like the berry/chocolate flavor combo, try berries or cherry pie filling with some whipped cream topping on top.
Enjoy this FABULOUS cake!
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Mini Chocolate Cake Recipe From Scratch
Into a bowl, add the yolks, flour, vanilla, cocoa powder, cornstarch, baking powder, salt, milk, whisk until combine.It was easy, fun and the recipe was exact.Mix until all ingredients are well combined.Pour in the oil, milk and add eggs.
Preheat oven to 350°f .Preheat the oven to 350°f .Preheat the oven to 350°f .Preheat the oven to 350°f.
Sift the flour, cocoa powder and baking powder in a large bowl.Small batch 6 inch cakes are perfect for celebrating date nights at home, anniversaries and even can serve as small wedding cakes!Small cake recipes from scratch.The cake is a great dessert, however, sometimes a whole cake is too much.
The result is a wonderfully rich chocolate sheet cake topped with a cooked chocolate and pecan frosting.These mini cakes are made in a 6 inch cake pan or sometimes an 8×8 square pan and then stacked to make 2 layers.This sensational mini chocolate cake recipe from scratch is the perfect solution.This small chocolate cake recipe is easy and simple.
To make the chocolate cakes:Whisk together the flour, cocoa powder and.You could substitute 2% milk but nothing with a lower fat content.
How To Make German Chocolate Cake:
1. Make the chocolate cake: Combine dry ingredients . Combine wet ingredients . Mix together and stir in boiling water.
2. Bake at 375°F: Pour batter into prepared 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
4. Make chocolate frosting: Melt butter, stir in cocoa powder, slowly add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
5. Assemble: Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. Stack the second cake round on top. Smooth chocolate frosting over the entire cake. Spoon remaining coconut frosting on top of the cake.
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