How To Measure Ingredients
If youve followed my blog for a while, you know I like to measure my ingredients using a scale. Its faster, cleaner, and more accurate than using measuring cups BUT for some of my easier and beginner cakes like this one, I also include the measurements in cups because honestly, the cake is so forgiving you dont need to be super accurate.
When measuring flour with cups, its important to spoon the flour into the cup then level it off with a knife. Do not pack your measuring cup or you could end up with too much flour which will make your cake dry and hard.
Use This Batter For 6 Chocolate Cupcakes
So what if you want a smaller batch of chocolate cupcakes? Yes, you can absolutely use this recipe. This chocolate cake batter yields about 1 and 1/2 cups of batter total, which makes 6 standard size cupcakes. How does it weigh up against my standard chocolate cupcakes recipe? Well, this batter is a little thicker so the cupcakes arent quite as light, delicate, and spongy. Theyre soft and moist, but have a slightly heavier crumb.
- For a cupcake topping, use any of the topping options listed above.
- For the pictured frosted cupcakes, I used the chocolate ganache recipe below. After the ganache cools completely, you can beat it with an electric mixer for about 3-4 minutes to make whipped ganache. Tastes like chocolate mousse! You can read more about it in the recipe below or in my chocolate ganache post.
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.
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How To Make The Easiest Chocolate Cake
Expert Tips And Tricks For The Perfect Chocolate Cake Every Time
When learning how to make chocolate cake step by step these tips will help you out:
- Use quality cocoa Seriously, it makes all the difference in the world. All cocoa is not created equal!
- Dont open the oven until its finished I know, tempting, but leave the cake layers alone until your oven timer dings.
- Use vegetable oil in the cake Trust! It leaves it super-moist inside, just like you want it to be! My husband jokes even the crumbs are moist!
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How To Melt Chocolate
This chocolate cake recipe calls for 6 oz. of semi-sweet chocolate, which gives this cake that rich, chocolatey flavor! Melting the chocolate can be done in the microwave but you can also use a double boiler for better control.
If you decide to use a double boiler, take extra care that no moisture from the steam gets into your chocolate. This may cause seizing and youll have to start over.
What Are The 7 Basic Baking Ingredients
What are the basic baking ingredients? Flour. Flour provides the structure for all baked goods because it contains proteins that interact with liquids to create gluten. Leaveners. Leaveners create chemical reactions in your baked goods that cause them to expand and rise. Salt. Sugar. Dairy. Fats. Extracts, Spices & Add-Ins.
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Chocolate Cake Recipe Variations
This chocolate cake recipe has been the most popular post on Foodess.com for years it has been pinned hundreds of thousands of times, and for good reason! Everyone who makes it falls in love, and everyone who tastes it asks for the recipe. You wont be disappointed. Its still my go-to, no-fail, delicious chocolate cake recipe for every birthday, celebration, or Valentines Day.
Ive made many variations on it since it was originally posted, and due to popular request have shared the Fluffy Chocolate Frosting recipe to go with it. Ive also made it as Moist Chocolate Cupcakes with Oreo Cream Cheese Frosting and as Caramallow Cupcakes chocolate cupcakes filled with creamy caramel and topped with deliciously sticky marshmallow frosting. That frosting, also known as seven-minute frosting, was the way we enjoyed chocolate cake most often when I was a kid and is still probably my top choice. Another favourite way to enjoy this beloved cake is very simply with sweetened whipped cream and fresh berries.
This chocolate cake recipe freezes beautifully and Ill typically make it a few days in advance when preparing for a party. Just wrap the cooled cakes well in plastic wrap before popping them into freezer bags. Freeze them until ready to use, and you can frost them while still cold . I do make sure that its at room temperature by the time its served for best texture . If you love this one, Ive got lots more cake recipes be sure to check them out!
Easy Chocolate Cake Recipe
I once used boxed mixes to make my cakes. That all changed when I saw what kind of junk was in it. Sure, cake isnt healthy, but when you make a homemade chocolate cake recipe from wholesome ingredients, it is a much better way to celebrate a special occasion. And guess what? It only takes 20 minutes to prep it. Thats nothing!
Happiness is eating chocolate cake together.Anonymous
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How To Make A Chocolate Cake
Making this easy chocolate cake takes just a few simple steps!
Chocolate Buttercream Frosting Ingredients
- Cocoa powder necessary to keep authentic chocolate flavor.
- Vanilla extract balances the sweetness.
- Heavy whipping cream adding in that thick creamy texture goodness.
- Butter cant have buttercream without it.
- Confectioners sugar powdered sugar keeps the frosting sweet and light. A must for any chocolate cake frosting recipe.
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Take Care When Measuring Ingredients
For best results, use a liquid measuring cup to measure liquid ingredients and measuring cups and spoons to measure dry ingredients. Baking is a bit of a science, so any alteration of ingredients may affect the outcome of your cake. To learn more about how to properly measure your ingredients, check out our video on How to Measure Ingredients Correctly.
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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What Makes Chocolate Cake Moist
This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb youre looking for.
Dont over-mix OR over-bake. This chocolate cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean.
Pour Your Batter In Your Pan
If making a layer cake, carefully divide the batter between two round cake pans. If you’re using a rectangular or Bundt pan, scoop out all of your batter into your prepared pan of choice. Gently tap the pans on the counter to even the tops and remove air bubbles. If necessary, use a spatula to smooth the tops before baking.
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How To Decorate Chocolate Cake
Homemade frosting is easy and honestly the best .
If youre in a hurry, one can of frosting will cover a sheet cake or be enough for cupcakes, but two cans are needed for three layers .
We love changing the flavor of this recipe just by changing the delicious frosting we top it with!
- For a cool flavor option, try Peppermint Buttercream Frosting.
- Or any regular buttercream frosting recipe will do. To make it suit any occasion, try tinting with food coloring, like pink or yellow!
Sprinkle on multi-colored sprinkles or chocolate jimmies. This is the best chocolate cake recipe for birthdays, so get some fun candles and celebrate someone special! They will love this yummy birthday treat!
Making An Eggless Chocolate Cake
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Give Your Cake Time To Cool
When your cake layers are done, remove them from the oven and place each pan on a cooling grid to cool for 15 minutes. Removing the cake from the pan when its still hot can cause your cake to stick or break.
Once your cake layers have cooled for 15 minutes, you can remove them from the pans. Let them cool completely on the cooling grid before decorating. It should take anywhere from 30 to 60 minutes for your cakes to completely cool to room temperature.
Why Is Chocolate Cake Not Spongy
The fine consistency of cake flour can be a problem for some recipes. The recipe for chocolate cake already contains cocoa powder, which is a soft dry ingredient and replaces some flour. More often than not, the combination of cake flour and cocoa powder results in a flimsy cake that is not very good.
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Make Sure Your Pans Are The Right Size
This chocolate cake recipe is specifically designed for a 9 x 2 inch round cake pan. Using a smaller pan can result in a cracked dome or under-baking from too much batter in the pan. Using a larger baking pan will result in a thinner, flatter cake layer since the batter will be more spread out.
As a general rule of thumb, cake pans should be filled 2/3 full to prevent spilling. If youre baking a smaller cake smaller than 9 inches and have leftover batter, you can always make cupcakes!
Who Was The First Person To Make A Cake
According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of kaka, an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread.
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Chocolate Cake Recipe Step By Step:
Im not going to mess with you this recipe comes out very rich and moist. The perfect combination of oil, milk, and hot water makes this recipe stand out without having to use melted chocolate.
A bite can put a big smile on your face. What I would you to do is to follow it step by step, to get a perfect result.
Overview Of The Ingredients & Process
Though you can find the full printable recipe below, let me walk you through a couple steps and answer some possible questions that may arise.
The batter comes together in 2 mixing bowls. Whisk flour, unsweetened natural cocoa powder, baking soda, espresso powder, and salt together in one bowl. The espresso powder is optional, but definitely use it if you have it. Espresso powder accentuates and deepens the chocolate flavor. In another bowl, whisk oil, sugar, egg, vanilla extract, and buttermilk. Buttermilk is our acidic ingredient and crucial for this cakes rise. If you dont have buttermilk, use the DIY version detailed in the notes below.
Expect a semi-thick cake batter.
Like I recommend with all my 6 inch cakes, use a parchment paper round. Trace the bottom of your 6 inch cake pan on a large piece of parchment paper. Cut out the parchment circle. Very lightly grease the cake pan. Place the parchment round inside. Grease the parchment round too. Using butter or nonstick spray, I grease the pan AND the parchment. This promises an ultra non-stick environment for your small chocolate cake.
Though its diameter is small, this is a thick chocolate cake. Its pretty moist, too. Because of its thickness and delicious moisture, the cake may sink a little in the very center. Dont fret over that. As long as a toothpick inserted in the center of the cake comes out clean, its done.
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To Make A Spongy Chocolate Cake Start By Mixing Together Sugar Flour Cocoa Baking Powder Baking Soda And Salt
How to make chocolate cake recipe step by step. For the whipped cream chocolate icing. Make sure to stir well between each time. Remove the cakes from the pans and cool completely on wire racks before frosting the cake.
You want to make sure the baked cake sections of your layered chocolate cake come out easily and dont break. It should not be very thick. Let preheat the bowl.
Then add eggs milk vegetable oil and vanilla and stir the wet and dry ingredients together until theyre thoroughly combined. Make sure the cake has cooled off. I you attempt to remove the cake while it is still hot the cake will break.
Line the pan with parchment paper this will help your cake release perfectly and butter the parchment. Bake and cool the cakes. Pour batter in it.
Heavy whipping cream i used low fat cream instead 300 ml. Melt the dark chocolate in a bowl in the microwave in 10 second intervals. Add in vanilla essence and stir until the chocolate has melted.
Chocolate cake eggless recipe with step by step photos mixture should be thin and lumpy. Dont underestimate the importance of this step. Next pour the batter into a greased and floured cake pan and spread it out evenly with a spatula.
Let us quickly make the easy chocolate icing recipe. Remove pan from the oven. Place baking pan in pre heated oven and bake for 30 minutes.
Otherwise there will be grid lines on the top of the cake. Sprinkle 2 3 teaspoon sugar syrup on the cake. Prepare your spring tin for cake layers.
Small Chocolate Cake Details
- Flavor: This cake is sweet with divine chocolate flavor, especially when you pair it with deep dark chocolate ganache . Wait for the cake to cool completely before digging in. I find its chocolate flavor develops after a few hours.
- Texture: If its not over-baked, this cake is soft, rich, and indulgently moist. Have you ever made the sour cream version of my larger layered chocolate cake? The texture is pretty much identical. Any unfrosted edges become delicately crisp , which adds a little textural dimension to each slice.
- Ease: Since the cake is so small and theres no elaborate decorating required, this is a very manageable recipe for beginner bakers. The ingredient list is pretty straightforward and you dont even need to use a mixer.
- Time: Set aside a few hours to complete this cake recipe. The cake is pretty thick, so it takes close to 30 minutes to bake through. The longest stretch of time, however, is waiting for the cake to cool.
- Equipment: Nothing special except for a 6 inch cake pan .
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