Easy Homemade Chocolate Cake Recipe
Im such a softie when it comes to cake! My family knows this, so when they want to give me a special treat, its often one of my favorite bakery cakes. So indulgent! I love when they do that.
And, maybe a bit ironically, I also turn to cake when I want to do something special for my family! Making a cake from scratch is one of my favorite ways to show them that I care. Plus, its delicious. For everyone. Including me.
This particular cake is how can I say this? Perfect. Yep, perfect is the word! Its thick, fudgy, and moist while still being light. It goes beautifully with a whipped chocolate buttercream or any other type of frosting that you enjoy. This is the kind of cake that my kids beg for on their birthdays, because its just that special!
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.
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.
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Chocolate Bundt Cake: Deliciously Simple Christmas Cake
Rich and utterly divine, this Chocolate Bundt Cake is an easy-to-make, super moist, dense, chocolate pound cake recipe you wont forget anytime soon. Rich but simple with a hint of espresso.
This Chocolate Bundt Cake is actually a Chocolate Buttermilk Pound Cake, baked in a Bundt pan, that to my eye, makes me think of Christmas poinsettias.
And while Ive used the Nordic Blossom Bundt Cake, any 10 to 12-cup Bundt pan will bake just as deliciously and beautifully.
Chocolate and the holidays belong together. And while Ive always loved a chocolate cake during the holidays like the Chocolate Espresso Coffee Cake Ive made for years, this cake is equally deserving of tradition.
What Kind Of Cocoa Powder Did You Use
I used Hersheys Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. Im also fond of using higher quality cocoa powders like Ghiradellis or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I dont recommend using cheap store brands.
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Basic Chocolate Cake Recipe
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- You can pour the cake batter into cupcake tin and prepare delicious cupcakes.
- You can use the cake as base and apply your favourite frosting and prepare an eye catchy cake for any occasion.
- Even chocolate sauce or caramel sauce goes amazing with the cake recipe.
- You can even use this cake base to prepare different desserts like trifles, truffle or pudding.
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- 100 Grams Butter, at room temperature
- 2 Eggs
The Best Chocolate Cake Recipe
Dessert 45 mins
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The Best Chocolate Cake Recipe A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake theyd ever tasted.
So as for my house, this chocolate cake recipe now holds that honor.
As the compliments continued, I didnt begin to tell them how easy it was to make.
In all honesty, it is probably one of the easiest cakes Ive made in a long time, really, but I just smiled and thanked them.
As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming.
Then the requests for the recipe started.
Thats generally when you know that folks really like what youve made if they ask for the recipe and tell you for what event they plan to serve it.
As a cook, that really is one of the highest compliments you can receive well, at least in my book.
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Why This Recipe Works
- The cake batter is made in the food processor, which means you have only one bowl to clean and the batter is made in just a few minutes.
- As you are using a food processor, this is a great recipe if you need to make multiple cakes.
- The secret ingredient is sour cream to ensure a moist chocolate cake with a tender crumb, and there is also sour cream in the frosting for a lovely tang and creaminess.
How To Tell If A Cake Is Done
- A great way to check if a cake is done is to insert a wooden toothpick into the cake and if the wooden pick comes out clean, it is ready.
- If you dont have a toothpick, gently press on the cake and it should spring back. If the cake leaves an indent of a fingerprint, it needs a few more minutes.
Remove them from the oven and allow to cool either on a rack or on a kitchen towel on the counter. You will want to make sure they are fully cooled before moving onto decorating your cake or cupcakes. This keeps the icing from melting and sliding off! Wed hate to waste any delicious frosting!
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How To Make Easy Chocolate Cake Step
Baking Pan Sizes And Bake Time
In this recipe, I used two 7-inch cake pans and provided the bake time accordingly. This yields 2 tall cake layers that you can easily cut into 2 layers each.
However, you can use two 8 or 9-inch cake pans as well. Please note, your cake layers will be thinner, thus you may not be able to cut them horizontally. Itll work perfectly for simple 2-layer cake.
- Bake time for two 7-inch cakes is about 35 minutes.
- Bake time for two 8 or 9-inch cakes is around 25 minutes.
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Easy Chocolate Cake Ingredients
No fancy ingredients here but some people ask me about substitutions.
This recipe calls for hot coffee which intensifies the flavor of the chocolate. It doesnt make the cake taste like coffee at all. If you dont want to use coffee, you can substitute a dark beer like Guinness or just hot water.
Im using Hersheys cocoa powder for this recipe because its a natural cocoa powder that is a little acidic. That acid reacts with the baking soda and actually tenderizes the gluten and makes the cake extra moist.
If you dont have Hersheys cocoa powder or want to use Dutch-processed cocoa powder like Cocoa Barry extra brut , then replace the baking soda with baking powder.
The oil in this recipe all makes the cake extra moist, if you want your cake to be even more moist, you can add an extra ounce of oil. Oil-based cakes always stay softer than butter-based cakes but they are a bit more delicate.
How To Make Easy Chocolate Cake
This chocolate sheet cake recipe makes one layer. If youre looking to make a taller cake, I recommend sticking with the original recipe since the texture will hold up better to layering.
For this quick and easy chocolate cake recipe, all you need are a couple bowls to mix the ingredients and a 9×13-inch pan. Make sure to grease the pan well, as you dont want any cake sticking to the edges.
In a large bowl, sift together the dry ingredients and then add in the sugar. In a separate bowl, whisk together the eggs, melted butter and sour cream until smooth. Add this to the flour mixture and stir until slightly combined.
The chocolate cake batter will be thick, but that is perfectly fine. Just mix it a little bit, and then add in the hot water and keep mixing until combined. You will likely have lumps in the beginning, but mix gently to incorporate all the ingredients and eventually stir with a whisk just until smooth.
Bake the homemade chocolate cake for 30-40 minutes, until a skewer or toothpick inserted into the center comes out clean. Let the cake cool slightly before you make the chocolate ganache glaze.
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How To Make The Best Simple Chocolate Cake:
- Step 1: Gather all the ingredients, prepare the cake pans and preheat the oven before starting.
- Step 2. Whisk all the dry ingredients.
- Step 3. Add wet ingredients into the dry ones and mix until just combined.
- Step 4. Divide the batter into the pans and bake.
TIP 1: To measure the ingredients correctly, I highly recommend using a scale to measure the dry ingredients, especially flour. Its really easy to over-measure flour by volume, which will lead to dense and heavy cake that no one wants to eat. If you dont have a scale, instead of scooping the flour with a measuring cup, spoon the flour into measuring cup and then level the top off with the back of a knife. This is called spoon and level method. Dont be tempted to shake the measuring cup or pack the flour down!
TIP 2: To avoid over-mixing the batter, whip the batter in a mixer until just about combined, and then finish mixing with a rubber spatula, scraping the sides and bottom of the bowl, until the batter is most smooth.
How Do You Store Chocolate Cake
You can bake this chocolate cake in advance. I actually prefer to bake them a day or two in advance, since chilled cakes are much sturdier and easier to handle.
To store the chocolate cake:
If you try this chocolate cake recipe, please leave a review in the comments below and share on social media with #sweetandsavorybyshinee. Thank you!!
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Easy Moist Chocolate Cake
If theres one thing I love about this blog, its getting to play around with new recipes and share them with you. It can be so hard to find just the right cake and its always my goal to give you that. For me, that often begins with having the right base cakes meaning a wonderful vanilla and chocolate cake . One of my goals over the next few weeks is to provide you with the best of the best as far as basics are concerned. Today we are starting with chocolate cake!
You may or may not have already tried my Best Chocolate Cake. I still get major heart eyes for that cake. Love it! But Im not one to be satisfied with just one version of a classic. I like options. Plus, not everyone has the same idea of the perfect cake, so variety is good.
And when you bake as much as I do, every so often I decide its time for something new. Problem is, when you already have an amazing chocolate cake, how do you make the best even better?
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.
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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