Homemade Chocolate Cake Ingredients
As I already mentioned, the moistness of this homemade chocolate cake is thanks in part to the oil used in the batter. Our other secret? Buttermilk! Yep, this is a buttermilk chocolate cake.
Any time a recipe calls for buttermilk, it makes me think its going to be a fancy recipe. But in reality, this chocolate cake from scratch couldnt be simpler to make.
Heres what youll need to make this moist chocolate cake recipe:
How To Make Chocolate Cake From Scratch
Preheat the oven to 350°F. Grease 2 9-inch cake pans and line with parchment paper. Set aside.
In a large mixing bowl, sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon baking powder. Add 1 teaspoon salt and 1 ½ cup granulated sugar and whisk. Set aside.
In another bowl, whisk ½ cup vegetable oil and 2 large eggs.
Add 1 cup buttermilk and 2 teaspoons vanilla extract and whisk again.
Pour wet ingredients into dry ones. Whisk until combined. Pour in 1 cup hot coffee and whisk again. The batter should be thin.
Divide the batter evenly between 2 pre-greased cake pans lined with parchment paper. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
When done, take the cakes out of the oven and let cool off for 5-10 minutes. Then transfer to a wire rack and allow to cool off completely.
Moist Chocolate Cake Step By Step
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
MAKE THE CAKE Preheat the oven to 325F . Mist three 8-inch cake pans with cake release spray and line with parchment paper. You can also use two 9-inch cake tins.
Sift all dry ingredients into a large bowl and stir to combine. Make sure there are no lumps lurking in there!
Combine the eggs, buttermilk, vegetable oil and vanilla extract and mix well.
Add the egg mixture and the hot coffee into the bowl and stir well to combine until you have a smooth, rather thin, batter.
Pour batter into prepared pans, dividing evenly. Bake for 25 minutes for 8 inch layers or up to 35 minutes for 9 inch layers. The cake is ready when coming away from the edges of the tin and feels springy to the touch.
Cool in the tins for 10 minutes then gently turn out to a wire rack to cool completely. This chocolate cake is moist and rather delicate so treat with care when turning out of the tins.
MAKE THE CHOCOLATE BUTTERCREAM Melt the chocolate chips in the microwave. Place in a bowl, microwave for 40 seconds, stir and repeat until they melt. Set aside to cool slightly.
FROST THE CAKE Sandwich the cake layers with a generous amount of frosting, spreading it with an offset spatula.
Drizzle the chocolate ganache around the edge of the cake, letting it drip down the sides. Slice, serve and enjoy!
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How To Make Whipped Chocolate Ganache
Add 18 ounces chocolate chips in a bowl.
Pour 1 ½ cup heavy cream in a sauce pan and heat up until starts to simmer. Then pour it over the chocolate chips.
Allow it to sit for about 5 minutes, then whisk until smooth. Let it cool off completely, then refrigerate for 20-30 minutes.
When ready, whip the ganache with a stand or a hand mixer until stiff peaks, but dont overmix.
By Step Instructions To Make This Sensational Mini Chocolate Cake Recipe From Scratch
Step One: Preheat Oven and Prepare Cake Pan
Preheat the oven to 350 degrees Fahrenheit. Line the cake pan with parchment paper and grease it with oil.
Step Two: Whisk the Dry Ingredients
Step Three: Mix Together with the Wet Ingredients
In a small bowl, mix the egg, sugar, oil, sour cream, coffee, and vanilla together until combined.
Step Four: Combine the Wet and Dry Ingredients
Slowly add the wet ingredients to the dry products. Mix together until just combined, being careful not to overmix the batter.
Step Four: Bake the Cake
Carefully pour the cake batter into the pan. Bake for 29-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes. Then, use a pairing knife to remove the cake and peel off the parchment paper. Allow the cake to cool on the kitchen wire rack.
Step Five: Make the Ganache
Finely chop the chocolate and add it to a heat-proof bowl or double boiler above a small saucepan of simmering water. Add the heavy whipping cream and if using, add a splash of corn syrup.
Stir the ganache over medium heat, until smooth and melted. It will take approximately three minutes to achieve this desired consistency.
You can also melt the finely chopped chocolate in the microwave using a microwave-safe bowl. Microwave the chocolate in 30-second intervals until melted. Then add in the heavy whipping cream and corn syrup, if you choose to use it.
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Delicious Easy Chocolate Cake Recipe A Few Sundays Ago I Was Craving Some Really Good Chocolate Cake
Chocolate cake from scratch. 1x 2x 3x 1 34 cups all purpose flour 2 cups granulated white sugar 34 cup unsweetened. If you need to learn how to make chocolate cake from scratch this easy homemade chocolate cake recipe is a perfect place to start. Bake at 375 degrees for 40-45 minutes or until done.
So as for my house this chocolate cake recipe now holds that honor. In large microwavable bowl melt chocolate and butter for 2. You can also prepare this chocolate layer cake as a sheet cake too.
Preheat the oven to 350F. Start making the chocolate frosting first and let it cool while you bake the cake. Mix well after each addition making sure the last addition is the flour mixture.
This is the best homemade chocolate cake recipeIn the history of bestAnd chocolate. A great everyday Chocolate Cake the cake recipe I make most often. I like adding coffee to this recipe for the flavor boost but you can.
Moist chocolate cake from scratch. When melted sprinkle the brown sugar over the butter. So I came upon this highly-rated.
Spread batter around pans and even as possible and shake pans to make batter even. Originally published in 2013 and now with more in-depth descriptions a helpful video. It is so rich and chocolatey and has become one of our go-to chocolate cake recipes over the years.
Combine cocoa and creamed mixture. Im talking about some fabulous tasting made from scratch chocolate cake. This is an easy and amazing cake with my absolute favorite fudgy chocolate frosting.
What If I Dont Have Buttermilk On Hand
Homemade buttermilk is really simple and quick to make if you dont have any. All you need is plain white vinegar and regular milk, preferably whole or 2%. Simply add 1 Tablespoon of white vinegar to a liquid measuring cup and add enough milk to reach the 1 cup line. Stir, then allow the mixture to sit undisturbed for 5 minutes before adding to your recipe. That makes 1 cup of buttermilk, which is how much you need for this recipe.
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How To Make Chocolate Cake:
Mix Dry Ingredients. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Addwet ingredients:. Eggs, buttermilk, oil and vanilla and mix until well combined.
Add boiling water. Stir to combine . Pour batter into prepared pans.
Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cakes to cool in the pan for a few minutes before inverting onto a cooling rack. Cool completely before frosting.
Assemble and Frost: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting.
Make Ahead And Freezing Instructions:
To Make Ahead: Both frostings can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before youre ready to frost the cake, to give them time to come to room temperature.
To Freeze: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozenthey are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months . Allow to come to room temperature before serving.
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Best Chocolate Cake Recipe
This is the best chocolate cake recipe for serious chocolate lovers. It’s dense and moist with a perfect crumb! Topped with chocolate buttercream frosting it’s the ultimate chocolate birthday cake. Check out the step-by-step photos and watch the video to learn how to make this easy chocolate cake recipe and ditch boxed cake mixes once and for all!
We have a large family, so we celebrate lots of birthdays in a given year. I used to use a chocolate cake recipe that called for a boxed cake mix and instant pudding, and I just didn’t love the idea of using a highly processed ingredients for all of our birthday celebrations.
Enter this chocolate cake recipe. I worked hard to make this taste exactly like our favorite chocolate cake, but completely from scratch. I tested and tried this easy chocolate cake recipe for two years worth of birthdays before I perfected it enough to share it with all of you. Also – don’t forget to try these homemade chocolate cupcakes or this recipe for the best yellow cake from scratch!
Before perfecting this recipe, I had made many others that didn’t meet my expectations. Ingredients like boiling water, hot coffee, buttermilk etc. tend to lead to a chocolate cake that wasn’t as moist and fudgy as I’d prefer. So you will find none of those ingredients in this easy chocolate cake recipe.
How Do You Make A Small Chocolate Cake From Scratch
Its super easy, you guys! Unlike other cake recipes, this one only calls for one bowl.
Start by preheating the oven to 350 degrees Fahrenheit. Grease your pans two 9-inch round pans with oil or butter and lightly dust with flour.
If you have parchment paper, better! You wont need to grease and flour the pans.
In a large bowl, sift together the dry ingredients sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir them until combined.
Beat in the eggs, milk, vegetable oil, and vanilla. Beat the mixture for about 2 minutes on medium speed until combined.
You can also just beat manually with a whisk.
Pour the hot water and give it a stir. Dont worry that the mixture is thin thats whats supposed to happen!
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Pour the batter into the greased pans and bake for 30 to 35 minutes.
Youll know theyre done when a toothpick inserted into the center comes out clean.
See? I told you its easy!
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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.
Homemade Chocolate Cake Recipe
This is hands down the best Homemade Chocolate Cake Recipe ever! Moist, rich, chocolate cake is topped with a luscious chocolate buttercream icing that will have you swooning. If youre a chocolate lover, look no further for your new favorite cake!
Im being 100% serious when I tell you this is the only chocolate cake recipe you will ever need. Its that good, yall.
Ive been making this cake for years and its the number one requested cake for birthdays in my family. Its moist, rich, and beyond simple to make. Did I mention you only need one bowl to prepare this with? Less dishes is always a good thing!
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Moist Chocolate Cake Recipe Tips And Tricks
To bake the perfect moist chocolate recipe cake, you have to be careful to not over bake it, without opening the oven to check it too many times. Also, using the toothpick or a wooden skewer is an immense help, but dont forget that you are aiming in a moist cake, so dont expect the toothpick to come out completely clean.
Its almost impossible to go wrong with a chocolate dessert, whether you offer it to your dinner guests or have it as an everyday treat. And it can be served with many variations, since chocolate tastes great with seasonal fruits, whipped cream, chopped nuts and so many more yummy things.
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