The perfect chocolate cake I ever got! I checked this recipe and retested it and I made it perfect. It has a nice soft and tender crumb, an extremely luscious flavor of chocolate, and moisture that melts in your mouth. Simple to create, and confident to impress all lovers of chocolate!
Here’s the rundown of what you’ll find in each slice of this delicious chocolate cake:
1. Chocolate flavor: Loaded with this cake. The boiling water intensifies the cocoa’s chocolate flavor. This is a must for all chocolate cakes, I’m starting to think. In the buttercream frosting, you still get plenty of chocolate flavor here too.
2. Moisture: We all hate cakes that are dry. I also like my moist cake and it’s brimming with moisture.
3. Rich decadence: In both the cake and the frosting, this cake is filled with richness.
4. Buttercream frosting: Just as essential as a good cake, divine frosting is. It will, after all, crown the cake. The best chocolate frosting you will ever make is probably this frosting! It is nicely buttery and rich with a chocolate flavor of perfect intensity.
This cake is, in other sayings, what dreams are made of! It’s the way to satisfy those cravings for chocolate and is always ideal for any anniversary or celebration.
Easy Chocolate Cake Recipe
A nicely decadent, rich cake with chocolate. It has the best texture and abundance of chocolate flavor, a moist crumb, and it’s completed with a tempting, creamy buttercream of chocolate.
Servings: 16
Prep Time: 30 minutes
Cook Time: 30 minutes
Cool Time: 1 hour
Total Time: 2 hours
Ingredients
1 1/2 cups (300g) of granulated sugar
1/2 cup (110g) of packed light-brown sugar
3/4 cup (70g) of unsweetened cocoa powder (scoop and level to measure)
1 tsp of baking soda
3/4 tsp of salt
1 cup (235ml) of boiling water*
3/4 cup (175ml) of vegetable oil or canola oil
1/4 cup (56g) of unsalted butter, melted
2 large eggs
3 large egg yolks
1 Tbsp of vanilla extract
2 cups (256g) of all-purpose flour (spoon and level to measure)
1/2 cup (116g) of sour cream
1/3 cup (80ml) of milk
Instructions
1. Preheat the oven to 350°. Butter two 9-inch round cake pans, then use a round of parchment paper to line the bottom of each. Parchment paper with butter. You could still wrap cake pans with baking strips if you want more level cakes (which have been saturated with water, see notes below recipe), or you could just cut top-to-level after baking.
2. Whisk together the brown sugar, cocoa powder, baking soda, and salt in a big heatproof mixing bowl. Pour boiling water into the cocoa mixture carefully and whisk instantly to blend well. Allow cooling for five min.
3. Use a low-speed electric hand mixer to mix vegetable oil and melted butter till mixed. Add the eggs, vanilla extract, and egg yolks, and mix just to mix. Then add flour and mix until combined, and finish by mixing in the milk and sour cream until mixed together.
4. Divide the mixture evenly between the 2 prepared pans. Bake in the preheated oven for almost 35 minutes, until a toothpick inserted into the middle of the cake, comes out clean or with a few moist crumbs. Run a butter knife around the edge of the cake and invert it onto a wire rack and allow it to cool entirely in the pan for five min.
5. Trim the level of cakes if necessary. To the top of one round, add frosting and top with the second cake and the top and sides of the cake. Store in a container that is airtight.
Notes
Water after boiling will be measured carefully. If measured before you, you won’t have the same amount which would evaporate some water.
Store the cake in a container that is airtight. It could be stored in the refrigerator for longer shelf life or even freeze at room temperature.
1. Divide the batter between 24 paper-lined muffin cups in cupcake pans to make the batter into cupcakes, filling about 3/4 full. Bake till a toothpick inserted into the middle comes out clean, approximately 20 mins.